Want delicious blueberry muffins but don't want to make them from scratch? This simple Cake Mix Blueberry Muffins recipe will give you moist and fabulously fluffy muffins without all that "unnecessary" work.
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I love muffins, and while making them from scratch is simple enough, something about using a boxed mix just calls to me. Perhaps it's the lack of dirty dishes, time, or effort put into every muffin that makes it that much tastier.
Either way, the result is a batch of moist, tender muffins studded with bursts of sweet blueberry flavor. These muffins are perfect for breakfast, brunch, or a quick snack, and they're sure to be a hit with everyone who tries them.
For more blueberry muffin recipes, make sure to check out my Old Fashioned Blueberry Muffins, Red White and Blueberry Muffins, and Blueberry Muffin in a Mug.
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💛 Why You'll Love This Recipe
- You're going to love these blueberry muffins using cake mix. They require very little effort and yield such great results. Every muffin is moist, fluffy, and packed with blueberry flavor.
- The best part? These muffins stay wonderful for days which is great because every recipe makes a lot of muffins, so share or take your time and enjoy every last sweet bite.
- You'll make enough to share. Not that you'd want to, but if you're feeling generous, you will have plenty of muffins to share with everybody.
🛒 Ingredients
Cake mix. Use a white or yellow cake mix, ideally a 15 to 16 ounce box. If you love shortcuts like this, be sure to check out our Recipes With Boxed Cake Mixes.
Baking powder. Cake mix already contains leavening, but adding a little extra helps the muffins taste fresher.
Blueberries. Fresh or frozen both work. If using frozen, stir gently to avoid turning the batter purple. If you have extra berries, try Small Batch Blueberry Muffins and Eggless Blueberry Muffins.
See the recipe card below for full ingredients and instructions.
💰 Budget-Friendly Tips
Use frozen blueberries: They are usually cheaper than fresh and work just as well in muffins.
Stick with a store-brand cake mix: Generic mixes keep costs low without affecting texture.
Make the streusel simple: A small amount goes a long way and adds bakery-style flavor on a budget.
🥄 Instructions for Cake Mix Blueberry Muffins
Step 1: Preheat your oven to 375 degrees F and prepare a muffin tray with paper liners or nonstick cooking grease.
Step 2: In a small bowl, mix together the streusel topping until the size of crumbs (Image 1). Set aside.
Step 3: Mix together the cake mix, flour, and baking powder in a large mixing bowl (Image 2).
Step 4: In another bowl, whisk together the milk, oil, and eggs until well mixed (Image 3).
Step 5: Create a well in the center of the dry mix and pour in the wet mixture (Image 4).
Step 6: Stir until combined.
Step 7: Fold in the blueberries (Images 5&6).
Step 8: Scoop the batter and fill your muffin cups ⅔s of the way full.
Step 9: Sprinkle streusel over the top of the batter (Image 7).
Step 10: Bake for 15-20 minutes or until a toothpick can be inserted and come out clean (Image 8).
Step 11: Let cool for 5 minutes before transferring to a wire cooling rack.
👩🏻🍳 Expert Tips
- Ignore the box directions. Do not follow the water, oil, and egg ratios on the cake mix box. This recipe uses different measurements, so stick to the instructions provided here.
- Mix and bake carefully. Avoid overmixing the batter, which can make the muffins dense. Do not overbake either, as that can dry them out. Follow the recipe closely for soft, moist muffins.
❄️ Storage and Make Ahead
Storage: Store muffins in an airtight container at room temperature for up to 5 days.
Make Ahead: Muffins freeze well for up to 3 months. Thaw at room temperature or reheat before serving.
🥗 Side Dishes or Pairing Ideas
Serve with yogurt, fresh fruit, or a glass of milk. These muffins also pair nicely with coffee or tea for breakfast or a snack.
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❓ Recipe FAQs
These blueberry muffins made with cake mix can last up to 5 days if stored in an airtight container at room temperature.
Yes, after these muffins have fully cooled you can safely store them in an airtight container in the freezer for up to 3 months. When hungry, just grab one or a few and place them on the counter to come to room temperature before enjoying it.
Yes, you can use sugar-free or low-sugar cake mixes to reduce the sugar content in your muffins. Just be aware that the texture and flavor may differ from regular cake mix muffins.
🍽️ More Recipes You'll Love
- Easy Vanilla MuffinsRecipe $2.98 / Serving $0.12
- Spiced Pear MuffinsRecipe $5.01 / Serving $0.42
- Small Batch Blueberry MuffinsRecipe $2.59 / Serving $0.43
- Cranberry Eggnog MuffinsRecipe $4.80 / Serving $0.28
🐝 If you tried these Cake Mix Blueberry Muffins, please leave a ⭐️ star rating and share your buzz in the 💬 comments below. I'd truly appreciate it!
📖 Recipe
Cake Mix Blueberry Muffins
Ingredients
Streusel Topping
- 2 tablespoons granulated sugar - ($0.05)
- 4 tablespoons all-purpose flour - ($0.03)
- ¼ teaspoon ground cinnamon - ($0.02)
- 2 tablespoons unsalted butter, softened - ($0.25)
Blueberry Muffins
- 1 box (15.25 ounces) yellow cake mix - ($1.00)
- ¼ cup all-purpose flour - ($0.03)
- 1 teaspoon baking powder - ($0.05)
- ⅓ cup vegetable oil - ($0.23)
- ⅔ cup milk - ($0.06)
- 3 large eggs - ($0.45)
- 1-2 cups blueberries, fresh or frozen - ($2.24)
Instructions
- Preheat and prep. Preheat the oven to 375°F and line a muffin pan with paper liners or grease with nonstick spray.
- Make the streusel. In a small bowl, mix together the granulated sugar, flour, cinnamon, and softened butter until coarse crumbs form. Set aside.
- Mix dry ingredients. In a large bowl, whisk together the cake mix, flour, and baking powder.
- Mix wet ingredients. In a separate bowl, whisk together the vegetable oil, milk, and eggs until well blended.
- Combine the batter. Make a well in the center of the dry ingredients and pour in the wet mixture. Whisk just until combined.
- Add blueberries. Gently fold in the blueberries.
- Fill and top. Scoop the batter into the prepared muffin cups, filling each about ⅔ full. Sprinkle the streusel evenly over the tops.
- Bake. Bake for 15 to 20 minutes, until the tops are golden and a toothpick inserted comes out clean.
- Cool. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
Notes
- Box ratios. Do not follow the water, oil, and egg ratios on the cake mix box for this recipe.
- Texture tip. Avoid overmixing or overbaking to keep the muffins light and tender.
- Blueberries. Fresh or frozen both work. Do not thaw frozen berries before adding.
- Storage. Store in an airtight container at room temperature for up to 5 days or freeze for up to 3 months.
Nutritional Information
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