Make Cake Mix Blueberry Muffins with a box of cake mix and fresh blueberries plus a few other ingredients. An easy blueberry muffin recipe everyone loves. These delicious muffins are perfect for a quick breakfast or snack!
I love making blueberry muffins with fresh blueberries when blueberries are in season. As much as we love blueberry muffins from scratch, making blueberry muffins with cake mix is easier and just as good!
I based this easy muffin recipe on my favorite glazed lemon blueberry muffins. The lemon flavor enhances the blueberry flavor, but you can leave the lemon out and still get delicious moist muffins!
Why make muffins with cake mix? This cake mix hack is perfect if you're out of flour or don't have time to measure dry ingredients or you're not a morning person -- like me!
You only need a few simple ingredients -- 5 ingredients, to be exact -- for this easy blueberry muffin cake mix recipe. You can find them in your grocery store or online.
- Box vanilla cake mix -- I use Betty Crocker, but any brand will do
- Melted coconut oil
- Blueberries -- rinsed and stems removed
- Lemon juice -- optional
- Lemon zest -- optional
- Powdered sugar -- optional
How to Make Blueberry Muffins with Cake Mix
First, preheat the oven to 350 degrees f. Then, line a muffin tin with paper cups or parchment paper cups. You can also use nonstick spray or butter to grease muffin cups.
Next, crack the eggs into a large bowl, and beat slightly with a fork or whisk. Then, add the cake mix, milk, oil and eggs.
Use a hand mixer or whisk to beat ingredients together until well combined. Don't over mix the muffin batter. It will be thick, but this is normal. If you are using lemon juice, add it now.
Pro Tip -- When the batter is well blended, gently stir in most of the blueberries. Save the rest for topping the batter. This will help prevent blueberries from sinking to the bottom of the muffins.
If you are using an electric mixer, set that aside and blend with a spoon or spatula. Otherwise, you will crush the blueberries and turn the batter purple.
If you are adding the lemon zest, you can add it with the blueberries.
Next, spoon muffin batter into a prepared pan with muffin liners. We love big bakery style muffins, so I fill the muffin cups up almost to the top.
This will give you 12 large muffins with muffin tops -- makes it easier to remove after baking!
Then, add the remaining blueberries to the top of muffin batter. Just press them lightly into the top of the batter right before baking.
Bake the muffins in a preheated oven for 15 to 18 minutes at an oven temperature of 350 degrees f, or until a toothpick inserted into the center of the muffin comes out clean.
Every oven is different though, so you may have to bake the muffins for 20 minutes if necessary.
Allow the muffins to cool slightly. Then, gently pick the muffins up and place them on a wire baking rack to cool completely.
If you are making the optional lemon glaze, whisk powdered sugar with remaining lemon juice, and drizzle glaze on top of the muffins.
You can add a little more zest on the glaze if you like!
How to Store
Store blueberry muffins in an airtight container or covered with plastic wrap. They can be left out at room temperature.
These muffins last 3 to 4 days -- of course, they're never around that long in my house! To freeze muffins, wrap them in plastic wrap and place in a freezer bag for up to 6 months for best taste.
There are a couple ways to customize this blueberry muffin cake recipe to your liking.
I think that lemon complements blueberry super well, but you can leave out the lemon zest and glaze for plain blueberry muffins.
If you go for plain blueberry muffins, consider adding chocolate chips!
Instead of coconut oil, use vegetable oil, olive oil, or melted butter.
I use vanilla cake mix, so there's no need to add any vanilla extract. But, if you use white cake mix or yellow cake mix, then you might want to add some vanilla extract for more flavor.
To make this quick treat even easier, use frozen blueberries instead of fresh berries. I do think using cake mixes yields better results than using a blueberry muffin mix, though.
For a little something extra, make a streusel topping. Just mix all purpose flour, brown sugar or white sugar, butter, and cinnamon, and sprinkle the crumb topping on muffins before baking.
Cake Mix Blueberry Muffins
- 3 large eggs
- 1 15.25 oz box vanilla cake mix
- ½ cup milk
- ⅓ cup melted coconut oil
- 6 oz blueberries rinsed and stems removed
- 3 teaspoons lemon juice optional
- 1 tablespoon zest optional
- ¼ cup powdered sugar
- 1 tablespoon lemon juice
- Preheat oven to 350 degrees f
- Line a 12 cup muffin tin with paper baking cups
- Add eggs to a large mixing bowl and beat slightly
- Add cake mix, milk, melted coconut oil and lemon juice (if using). Beat with electric mixer or wire whisk until blended.
- Gently stir in most of the blueberries and lemon zest
- Scoop muffin batter into prepared muffin cups, and top with remaining blueberries
- Bake for 15 to 18 minutes or until toothpick inserted in center of muffins comes out clean -- it's okay to have a few crumbs on toothpick
- Remove from oven and allow to cool slightly. Remove from muffin tin and place on wire baking rack to cool completely. Top with lemon glaze (if using)
- In a small bowl, mix the powdered sugar and lemon juice together until well blended.
Nutrition information is estimated. Please do your own calculation to fit special diets.
These blueberry cake mix muffins are the perfect recipe for tasty, fluffy muffins in just a little bit of time.
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