Blueberry Cake Mix Muffins Recipe
This post may contain affiliate links, see my disclosure policy for details.
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!
I love making blueberry muffins. And living in New England, blueberries are in everything. My buttermilk blueberry muffins are my go-to recipe typically, and I’ve recently fallen in love with a buttery blueberry coffee cake, 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, chocolate chip cake mix muffins, 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 measuring flour, sugar, and making a mess!
- It’s a quick breakfast or sweet snack 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!
- 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. You can use 1/2 cup vegetable oil or melted coconut oil for this recipe in a pinch.
- Vanilla Extract
Step by Step Instructions
Making flavorful blueberry 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
Empty your dry cake mix into a large mixing bowl.
Combine the yogurt, melted butter, eggs, zest, juice, and vanilla extract in a small bowl or large measuring cup.
Whisk the wet ingredients until smooth.
Step 3
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
Add the blueberries to the cake mix batter.
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
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
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.
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.
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 cinnamon 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)
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.
Storage
Leftover blueberry 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
If you make this recipe, give it a 5 STAR Rating and Leave a Comment!
Save This Recipe
Just enter your email below and we will send this recipe right to your inbox, plus we will send more yummy recipes and ideas.
Blueberry Muffins With Cake Mix
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
- Preheat the oven to 400 degrees F and line a 12-cup muffin pan with paper liners.
- Combine the yogurt, melted butter, eggs, lemon zest, lemon juice, and vanilla in a bowl or large measuring cup and whisk until smooth.
- Pour the wet ingredients over the cake mix and stir until almost completely incorporated, but the dry mix is still streaking the batter.
- Gently fold in the blueberries until just mixed and no dry ingredients are showing. The batter will be very thick.
- 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.
- 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
Happy Sunday 😊 I usually make blueberry muffins from scratch. I added too much flour so they came out like bricks 😳 I googled blueberry muffins with box cake mix & yours was the first to pop up! I might not ever go the scratch route again! Semi-homemade saved me this morning 😊 They are delicious 😋 I’m making the chocolate chip muffins soon. I have dark chocolate chips on hand…yummo! THANK YOU!
Yay! I’m so glad these came in handy! Thank you for commenting!