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.
- 15.25 ounces yellow cake mix 1 box
- 1 teaspoon baking powder
- 2 Tablespoons flour
- ⅔ cup milk
- ⅓ cup vegetable oil
- 3 large eggs
- 2 cups fresh blueberries
Preheat oven to 375 degrees.
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.
Pour into lined muffin cups, filling about 2/3 full, and bake for 15-20 minutes.
Makes 16-18 muffins.
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.
Calories: 63kcal | Carbohydrates: 4g | Protein: 1g | Fat: 5g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 38mg | Potassium: 36mg | Fiber: 1g | Sugar: 2g | Vitamin A: 63IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg