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    Home » Recipes » Muffins, Biscuits, and Rolls

    Published: Mar 9, 2021 by Nicole This post may contain affiliate links.

    Cake Mix Blueberry Muffins

    Jump to Recipe Print Recipe
    promotional graphic for cake mix blueberry muffins
    promotional image for Chocolate Halloween Cookies

    Want delicious blueberry muffins but don't want to make them from scratch? This simple recipe will give you moist and fabulously fluffy muffins without all that "unnecessary" work.

    scattered fresh bluberries around several blueberry muffins on a wire rack and cake stand

    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.

    There's nothing wrong with making "from scratch' muffins like Blueberry Buttermilk Muffins, but sometimes taking shortcuts means more time for other family adventures or fun, or it just means using up food from the pantry. I fully support both.

    Why You'll Love This Recipe

    1. 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.
    2. 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.
    Jump to:
    • 🥘 Ingredients
    • 🍽 Equipment Needed
    • 🔪 Instructions
    • 🍴 Recipe Tips
    • 💭 FAQs
    • 📖 Recipe
    the ingredients needed to make blueberry muffins with streusel using cake mix

    🥘 Ingredients

    Cake Mix- You can use a white cake mix or yellow cake mix to achieve desired results. The sizes of the boxes vary, but you'll want one that's 15-16 ounces in size.

    Flour- This will help to make sure that there is enough binder in the recipe so that the moisture doesn't cause the muffins to become too wet while baking.

    Baking powder- While boxed cake mix already has leavening agents inside, adding baking powder will help to make these muffins taste fresher, trust me.

    Oil- Use canola or vegetable oil for the fat in these muffins. It will make them richer and moist.

    Milk- We want to use milk instead of water because it's more flavorful, but water can be used.

    Eggs- Adding eggs will help with the leavening, overall texture, and binding of each muffin.

    Blueberries- Use fresh or frozen blueberries. If using frozen, don't over-stir as that will cause the batter to turn purple.

    For the exact amounts needed, please see the recipe card below.

    🍽 Equipment Needed

    BeeyondCereal is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Muffin Tray

    🔪 Instructions

    Check out how to make cake mix blueberry muffins with these simple step-by-step instructions:

    Preheat your oven to 375 degrees F and prepare a muffin tray with paper liners or nonstick cooking grease.

    In a small bowl, mix together the streusel topping until the size of crumbs. Set aside.

    ingredients for muffin streusel in a bowl

    Mix together the cake mix, flour, and baking powder in a large mixing bowl.

    dry ingredients for muffins in a glass mixing bowl

    In another bowl, whisk together the milk, oil, and eggs until well mixed.

    wet ingredients for muffins in a glass bowl

    Create a well in the center of the dry mix and pour in the wet mixture.

    wet and dry ingredients together in a glass mixing bowl

    Stir until combined.

    muffin batter in a mixing bowl with a whisk

    Fold in the blueberries.

    fresh blueberries on top of muffin batter in a glass mixing bowl

    Scoop the batter and fill your muffin cups ⅔s of the way full.

    blueberry muffin batter in paper lined muffin tin

    Sprinkle streusel over the top of the batter.

    blueberry muffin in paper lined muffin tray topped with streusel

    Bake for 15-20 minutes or until a toothpick can be inserted and come out clean.

    Let cool for 5 minutes before transferring to a wire cooling rack.

    baked cake mix blueberry muffins in a muffin pan

    🍴 Recipe Tips

    Remember that when making these blueberry muffins from cake mix that you want to not use the water, oil, eggs ratio on the back of the box. As you will notice our amounts of liquids don't match up to the back of the box.

    That said, there are no big tips for making these tasty muffins. Simply add ingredients and don't over mix or over bake. The over-mixed batter will lead to a heavier texture with the muffins while overbaked will cause it to dry out

    💭 FAQs

    How long are cake mix muffins good for?

    These blueberry muffins made with cake mix can last up to 5 days if stored in an airtight container at room temperature.

    Can I freeze blueberry muffins?

    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.

    three blueberry muffins made with cake mix resting on a wire rack with fresh blueberries around it

    More great muffin recipes to try

    • Bakery Style Strawberry Muffins
    • The Easiest Carrot Muffins
    • Simple Pear Muffins
    • Cranberry Eggnog Streusel Muffins
    • The BEST Lemon Poppy Seed Muffins
    • Peanut Butter and Jelly Muffins

    📖 Recipe

    close up of three cake mix blueberry muffins on a wire rack with fresh blueberries around them
    Print Recipe
    4.80 from 5 votes

    Cake Mix Blueberry Muffins

    This simple cake mix blueberry muffins recipe will give you moist and fabulously fluffy muffins without all that "unnecessary" work.
    Prep Time 10 mins
    Cook Time 15 mins
    Cool 10 mins
    Total Time 35 mins
    Servings: 18 muffins
    Calories: 163kcal
    Cost Recipe $4.27 / Serving $0.24
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    Equipment

    • Mixing Bowls
    • Measuring Cups
    • Measuring Spoons
    • Whisk
    • Muffin Tray

    Ingredients

    • 1 box (15.25oz) yellow cake mix ($1.24)
    • ¼ cup all-purpose flour ($0.02)
    • 1 teaspoon baking powder ($0.02)
    • ⅓ cup oil ($0.16)
    • ⅔ cup milk ($0.13)
    • 3 large eggs ($0.24)
    • 1-2 cups blueberries, fresh or frozen ($2.24)

    Streusel Topping

    • 2 tablespoon sugar ($0.01)
    • 4 tablespoon flour ($0.01)
    • ¼ teaspoon cinnamon ($0.02)
    • 2 tablespoon butter, softened ($0.18)
    US Customary - Metric

    Instructions

    • Preheat oven to 375 degrees F and line a muffin tray with paper liners or spray with nonstick cooking spray.
    • In a small bowl mix together the streusel topping until size of coarse crumbs.
    • In a large mixing bowl whisk together the cake mix, flour, and baking powder.
    • In another bowl whisk together the oil, milk, and eggs until well blended.
    • Make a well in the center of the dry mix and add in the egg mixture.
    • Whisk until well combined.
    • Fold in the blueberries and then scoop the batter into the prepared muffin tray. Fill each one ⅔s of the way full. Sprinkle tops with streusel mixture.
    • Bake for about 15-20 minutes until tops are golden and a toothpick can be inserted and come out clean.
    • Let cool for 5 minutes in the baking tray and then transfer to a wire rack to finish cooling completely.

    Notes

    Recipe Tips

    Remember that when making these blueberry muffins from cake mix that you want to not use the water, oil, eggs ratio on the back of the box. As you will notice our amounts of liquids don't match up to the back of the box.
    Don't over mix or over bake. The over-mixed batter will lead to a heavier texture with the muffins while overbaked will cause it to dry out.

    Storage

    These blueberry muffins made with cake mix can last up to 5 days if stored in an airtight container at room temperature.
    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.

    Nutritional Information

    Serving: 1muffin | Calories: 163kcal | Carbohydrates: 23.3g | Protein: 2.5g | Fat: 6.9g | Saturated Fat: 1.4g | Polyunsaturated Fat: 0.6g | Monounsaturated Fat: 3.3g | Cholesterol: 31.2mg | Sodium: 176.8mg | Potassium: 93.1mg | Fiber: 0.4g | Sugar: 12.2g | Vitamin A: 13.9IU | Vitamin C: 1.2mg | Calcium: 79.3mg | Iron: 0.3mg
    Author NicoleDurham
    Course Breakfast, brunch, Snack
    Cuisine American
    Tried this recipe?Mention @BeeyondCereal on Instagram and hashtag it #BeeyondCereal
    To view how this recipe was calculated you can visit my Pricing Disclosure Page for more information.

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