Cake Mix Blueberry Muffins

4.67 from 6 votes

This simple cake mix blueberry muffins recipe will give you moist and fabulously fluffy muffins without all that "unnecessary" work.

Prep Time10

Cook Time15

Cool10

Total Time35

Course: Breakfast, brunch, Snack

Cuisine: American

Diet: Vegetarian

Servings: muffins

Calories: 163kcal

Cost: Recipe $4.41 / Serving $0.25

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)

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.

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.