Cake Mix Blueberry Muffins Recipe

Breakfast is ready with a just a few ingredients. With fresh blueberries and a yellow cake mix, these turn out perfectly soft and delicious every. single. time.

If you want fresh blueberry muffins, but want a cheater way to do it, our Cake Mix Blueberry Muffins are the answer.

Using a simple yellow cake mix, you can make muffin batter in a matter of minutes with a lot less measuring.This recipe makes soft, moist muffins every time. They are quick and easy to throw together, but taste like you spent all day baking.

This was one of the first recipes I ever made after I got married and was trying to show my husband that I could be domestic. I totally had him fooled.

Quick Ingredients

These cake mix muffins are one of our greatest shortcut recipes we have. Here’s all you need to make them:

  • 1 (15.25 ounce) box yellow cake mix
  • 1 teaspoon baking powder
  • 2 Tablespoons flour
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 cups fresh blueberries

How to make muffins from a cake mix

Preheat oven to 375 degrees.

Mix dry cake mix (DO NOT follow directions on the box, just use the powder mix), baking powder, flour, milk, oil, and eggs together thoroughly.

Fold in the *blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn’t turn blue/purple.

*If you’re worried about sinking blueberries, be sure to check out our tip below!

Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes. We love to use silicone baking cups, but if you’re in a pinch, these cook well enough in just the muffin tin (just be sure to spray them generously with cooking spray before baking).

Using a 15.25 ounce cake mix makes about 16-18 muffins.

How to keep my blueberries from sinking

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe’s dry ingredients — just enough flour to give them a coating.

Then, fold (very, very gently FOLD) the flour-coated fruit into the batter as the very last step before baking.

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See exactly how to make these cake mix blueberry muffins below:

Other variations of this recipe

No yellow cake mix? No problem! See the other great flavor combinations you can use in this recipe:

  • Another flavor cake mix: chocolate or white cake always taste great. Lemon would be exceptionally delicious with the blueberries!
  • Another type of mix-in: Blueberries are delicious, but raspberries or chocolate chips are worth a try, too.
  • Frozen blueberries: You can definitely use frozen blueberries in this recipe (the same amount as you would fresh), just be sure to toss them with a Tablespoon or two of powder cake mix before folding them into the recipe to help keep them from sinking.

More delicious recipes

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More Cake mix recipes to try

Serves: 18

Cake Mix Blueberry Muffins Recipe

Breakfast is ready with a just a few ingredients. With fresh blueberries and a yellow cake mix, these turn out perfectly soft and delicious every. single. time.

10 minPrep Time

20 minCook Time

30 minTotal Time

Save RecipeSave Recipe

Ingredients

  • 1 (15.25 ounce) box yellow cake mix
  • 1 teaspoon baking powder
  • 2 Tablespoons flour
  • 2/3 cup milk
  • 1/3 cup vegetable oil
  • 3 large eggs
  • 2 cups fresh blueberries

Instructions

  1. Preheat oven to 375 degrees. 
  2. Mix dry cake mix (don't follow directions on the box), baking powder, flour, milk, oil, and eggs together thoroughly.  Fold in the blueberries (reserving a few to sprinkle on top) very gently, only stirring a couple of times so that your batter doesn't turn blue/purple. 
  3. Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes. 
  4. Makes 16-18 muffins.

Notes

The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.

Tags

Cuisines
American
Courses
Breakfast
Brunch
Cooking
Baking
Allergy
seafood free
treenut free
sulfite free
sesame free
mustard free
7.8.1.2
1978
https://www.sixsistersstuff.com/recipe/cake-mix-blueberry-muffins-recipe/

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30 Responses to “Cake Mix Blueberry Muffins Recipe”

  1. I tried this today with both yellow cake mix and white cake mix. In addition to the recipe, I added some lemon flavoring, lemon zest, and 1/2 cup of Greek yogurt. The muffins turned out great. I think the yogurt helped cut the sweetness of the cake mix and made for a more tender crumb. Both cake mixes tasted the same but I liked the lighter color of the white cake mix. Thanks for sharing this recipe.
  2. Nameless Faceless
    Awesome. I'm not much of a cook. I had a chocolate cake mix but I wanted muffins. I found this recipe with a google search. It turned out great! It was a little dry, but I may have cooked it too long and I also didn't add blueberries. Good stuff. Thanks for the recipe!
  3. These sound amazing. I’m concerned that the nutrition information is not correct. The carbs per serving for the cake mix is 35 carbs per serving for 10 servings. Making 18 servings would still be 19.4 carbs per serving. That is just the cake mix.
    • The solution to sinking fruit is to toss them in a tablespoon or two of flour from the recipe's dry ingredients — just enough flour to give them a coating. Then, fold the flour-coated fruit into the batter as the very last step before baking.
  4. Stephanie
    Oh my goodness these are delicious! Followed the recipe exactly using some of the flour to coat the berries stopped them from sinking to the bottom! I was worried they would be too sweet using cake mix but they were perfect, moist delicious blueberry muffins. I will be making these all the time! Thank You for such an outstanding recipe! Hubby loves them so much he's taking some for breakfast in the morning.

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