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Blueberry Cake Mix Muffins Recipe

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These Cake Mix Blueberry Muffins are the perfect way to start your day. Made with boxed cake mix, you can whip up delicious bakery-style blueberry muffins that are moist and packed with juicy blueberries and tons of flavor!

Image of blueberry muffins on a cooling rack with blueberries on the side.

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I love making blueberry muffins. And living in New England, blueberries are in everything. My buttermilk blueberry muffins are my go-to recipe typically, but sometimes I’m looking to save time and clean up.

And that’s why this blueberry cake mix muffins recipe is my new favorite shortcut recipe, and it’s sure to be yours. There are very few ingredients to measure and they come together fast and easy.

Bonus: your kitchen will smell like a bakery!

If you love using cake mixes for a tasty shortcut, try my sweet Funfetti Cake Mix Waffle recipe, or my Pumpkin Muffins with Cake Mix in the fall!

Why You’ll Love This Blueberry Muffin Recipe

  • Cake mix muffins are a fun kitchen hack to make easy and delicious muffins, without all the measuring.
  • It’s a quick breakfast that is kid tested and approved every single time.
  • The recipe is so versatile and any cake mix can be used.
  • These blueberry cake mix muffins are perfect as part of a larger breakfast, but they’re also a great make-ahead, grab-and-go option that can be frozen for months.

Ingredients for Blueberry Cake Mix Muffins 

This easy muffin recipe uses simple ingredients you might already have in your kitchen, and the best part is there’s very little measuring!

Overhead image of muffin ingredients.

Yellow Cake Mix – This recipe uses one standard 15.25 oz. box of yellow cake mix. You can also use white cake mix. 

Eggs – Large eggs, I don’t even bother bringing them up to room temperature!

Blueberries – fresh or frozen will work, but I prefer fresh blueberries

Fresh Lemon Zest – for a little extra burst of lemon flavor

Lemon Juice – fresh is best, and you have the lemon out for the zest anyway.

Greek Yogurt or Sour Cream – The yogurt makes the batter thick and scoopable for perfect bakery style muffins. I use plain whole milk Greek yogurt to cut the sweetness of the cake mix, and make the muffins taste more from scratch.

Unsalted butter – Melted, but not too hot.

Vanilla Extract

Step by Step Instructions

Making flavorful muffins with cake mix is an easy and fun kitchen hack you’ll go back to again and again. The methods are simple, but the results are sublime.

Step 1

Preheat the oven to 400 degrees F and line a 12-cup muffin pan with paper liners.

Step 2

Wet ingredients in a clear bowl with blueberries and cake mix in the background.

Empty your dry cake mix into a large bowl.

In a separate bowl or large measuring cup, combine the yogurt, melted butter, eggs, zest, juice, and vanilla extract.

Wet ingredients mixed in a bowl with a whisk.

Whisk the wet ingredients until smooth. 

Step 3

Muffin batter in a clear bowl with a blue spatula.

Pour the combined wet ingredients over the cake mix and stir until almost completely incorporated. You want the dry mix still streaking the cake batter.

Step 4

Blueberries added to the batter.

Add the blueberries to the cake mix batter.

Blueberry muffin batter in a bowl.

Gently fold in the blueberries until just mixed and no dry ingredients are showing.

Tip: The batter will be very thick, and that’s what you want. This will keep the berries from sinking to the bottom and keep the batter from overflowing the muffin pan!

Step 5

Muffin batter in a muffin pan.

Divide the batter among the 12 muffin cups. It will look like too much batter but that’s ok, it’ll fill the cups and rise into big bakery-style muffins.

Step 6

Blueberry muffins on a cooling rack with the muffin paper removed. Milk and blueberries in the back.

Bake in the preheated oven at 400 degrees F for 18-22 minutes until golden brown around the edges and a toothpick inserted comes out clean.

Substitutions & Alterations

  • Sour Cream can be used in place of the yogurt.
  • Nonfat, 2%, and Whole Milk Greek yogurt all work.
  • Buttermilk or milk can be swapped for yogurt. The batter will be thinner and will need to be divided between 14-15 muffin cups. Reduce the baking time to 18-20 minutes.
  • Use non dairy butter and yogurt or sour cream for a dairy free option.
  • You can easily add a brown sugar streusel topping like the one I use for my Carrot Apple Muffins. Simply add a little bit of the optional streusel topping to each muffin before baking.

Variations

One of the many great things about this recipe is how versatile it is. You can swap out different fruits or berries (even chocolate chips!), or try different flavor cake mix variations. Lemon cake mix would be a great option to try with this recipe!

There are also a wide variety of fresh fruit and berries you can use in place of blueberries for a wonderful unique flavor combination. 

  • Black or Red Raspberries
  • Blackberries
  • Frozen mixed berries, like in my Mixed Berry Muffins
  • Black or Red Currants
  • Strawberries (chopped)
Up close blueberry muffins on a cooling rack.

Tips & Tricks

  • The batter will be very thick and that’s perfect for big bakery-style muffins. The thick batter prevents the muffins from overflowing the muffin pan.
  • Frozen blueberries work for this recipe, but will add a couple of minutes to the cooking time because of excess moisture.
  • Fold your berries in gently. You don’t want to turn your batter purple.
  • If you aren’t using paper liners, make sure to grease or spray your muffin tin with nonstick spray.
  • Scoop the batter evenly so the muffins cook evenly and are uniform in size. I suggest using a cookie scoop.
  • Allow muffins to rest in the muffin tin for about 5-10 minutes after baking, then transfer to a wire cooling rack.

How to Serve 

Serve these muffins as part of a pastry board, or as part of a larger breakfast meal with some eggs and air fryer breakfast potatoes.

I love them with a big schmear of butter and a dollop of my easy strawberry compote or mixed berry jam.

Blueberry muffin on a cooling rack with a cup of blueberries on the side.

How to Store Leftover Blueberry Muffins

Leftover muffins can be kept at room temperature in an airtight container for up to 3 days.

You can also store them in an airtight container in the fridge for 5-7 days.

Freezing – These muffins are perfect for freezing and will be good for up to 3 months in the freezer when stored properly. Thaw at room temperature or lightly grill with some butter before eating.

More Recipes Including Cake Mix

More Muffin Recipes

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Image of blueberry muffins on a cooling rack with blueberries on the side.

Blueberry Muffins With Cake Mix

Yield: 12 Muffins
Prep Time: 11 minutes
Cook Time: 22 minutes
Total Time: 33 minutes

Big beautiful blueberry muffins made with cake mix! Get delicious bakery style muffins loaded with blueberries in a fraction of the time!

Ingredients

  • One box (15.25 oz) yellow cake mix
  • 3 large eggs
  • 1 teaspoon lemon zest
  • 1 tablespoon lemon juice (optional)
  • 1 cup Greek yogurt or sour cream
  • 1/2 cup unsalted butter, melted but not hot
  • 1 teaspoon vanilla extract
  • 2 cups (12 oz) of fresh or frozen blueberries

Instructions

  1. Preheat the oven to 400 degrees F and line a 12-cup muffin pan with paper liners.
  2. Combine the yogurt, melted butter, eggs, lemon zest, lemon juice, and vanilla in a bowl or large measuring cup and whisk until smooth. 
  3. Pour the wet ingredients over the cake mix and stir until almost completely incorporated, but the dry mix is still streaking the batter.
  4. Gently fold in the blueberries until just mixed and no dry ingredients are showing. The batter will be very thick.
  5. Divide the batter among the 12 muffin cups. It will look like too much batter but that’s ok, the batter will fill the cups and rise into big bakery-style muffins.
  6. Bake the blueberry muffins at 400 degrees F for 18-22 minutes until lightly browned around the edges and a toothpick inserted comes out clean.

Notes

  • Whole milk yogurt, 2%, and nonfat Greek yogurt work for this recipe

Nutrition Information:
Yield: 12 Serving Size: 1
Amount Per Serving: Calories: 270Total Fat: 11gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 68mgSodium: 344mgCarbohydrates: 38gFiber: 1gSugar: 21gProtein: 5g

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