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Blueberry Muffins With Cake Mix
Big beautiful blueberry muffins made with cake mix! Get delicious bakery style muffins loaded with blueberries in a fraction of the time!
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Servings: 12 Muffins
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
Nutrition
Serving: 1Serving | Calories: 270kcal | Carbohydrates: 38g | Protein: 5g | Fat: 11g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Trans Fat: 0g | Cholesterol: 68mg | Sodium: 344mg | Fiber: 1g | Sugar: 21g