Quick Blueberry Cake Mix Muffins
These Quick Blueberry Cake Mix Muffins are the perfect easy breakfast treat. Starting with a boxed cake mix makes them incredibly simple to whip up. Fresh or frozen blueberries add bursts of fruity flavor, while a sprinkle of sanding sugar gives a perfect crunch to go along with the soft, fluffy muffins.
Recipes like this quick cake mix blueberry muffin came to life when I was a busy working mom.
Feeding a growing family while being both a restaurant owner and high school culinary teacher required me to think outside the box.
I found that turning a cake mix into delicious muffins that are full of fresh fruit was something I had time to make for a quick breakfast. And everyone went crazy for them!
These cake mix blueberry muffins are a lifesaver on busy mornings. They turn out moist and flavorful every time, thanks to all those juicy blueberries. The cake mix base keeps things simple, while the simple ingredients like extra flour and baking powder help create that classic muffin shape we all love.
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What Goes Into This Recipe
- Yellow Cake Mix: Starting with a box of cake mix is the secret to quick and easy muffins. It already has most of the dry ingredients pre-measured, so it’ll save you time and effort.
- All Purpose Flour: A little bit of extra flour helps give these muffins their perfect texture. It balances out the moisture from the blueberries and helps create that classic muffin dome.
- Baking Powder: This gives the muffins an extra lift, and is the perfect way to make sure they rise beautifully and have a light, fluffy texture.
- Fresh or Frozen Blueberries: Both work great in this easy blueberry muffin recipe. Fresh blueberries are perfect when they’re in season, but frozen ones let you enjoy these muffins year-round. No need to thaw frozen berries – just toss them in!
See recipe card for full information on ingredients and quantities.
How to Make Blueberry Cake Mix Muffins
- Preheat your oven to 375°F and line a 12-cup muffin tin with paper liners. In a large bowl, combine cake mix with flour and baking powder with a whisk. Add the eggs, milk, vegetable oil, and vanilla to the dry ingredients. Stir until just combined with a spoon, rather than an electric mixer. Be careful not to overmix – a few lumps are okay! Gently fold in the blueberries until they’re evenly distributed throughout the cake batter. Be gentle to make sure your fresh berries don’t break!
- Using a large cookie scoop or spoon, fill each muffin cup about 3/4 full with batter.
- Sprinkle a tablespoon of sanding sugar over each muffin.
- Bake in the preheated oven for 15-18 minutes, or until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs {the tops will be golden brown}. Let the muffins cool in the muffin tin for 5-7 minutes, then transfer them to a wire rack to finish cooling.
Expert Tips
- Don’t overmix the batter. Stir just until the ingredients are combined to keep the muffins tender and avoid a tough texture.
- Use an ice cream scoop or large cookie scoop to fill the muffin cups. This ensures even portions and less mess than spooning the batter.
- If using frozen blueberries, don’t thaw them first. Add them to the batter while still frozen to prevent them from turning the batter purple.
- Allow the muffins to cool in the tin for 5-7 minutes before removing. This helps them set up and makes them easier to remove without breaking.
Storage and Freezing
Store: These blueberry cake mix muffins are best when fresh, but they’ll keep well for a few days. Store them in an airtight container or wrapped tightly with plastic wrap at room temperature for up to 3 days. If you live in a warm or humid climate, you can refrigerate them for up to 4 days to keep them fresher longer.
Freeze: For longer storage, these flavorful muffins freeze beautifully. Let them cool completely, then place them in a single layer on a baking sheet and freeze until solid. Once frozen, transfer them to a freezer bag or container. They’ll keep in the freezer for up to 3 months. When you’re ready to enjoy, just thaw them at room temperature or give them a quick warm-up in the microwave.
Recipe FAQs
This is always one of the first questions I get at school when I am teaching about muffins. I get it! Muffins and cupcakes are made in the same pan, so it would seem hard to distinguish the difference.
There are two main differences.
THE MIXING PROCESS-Cupcake batter is mixed significantly longer than a muffin batter.
THE CONSISTENCY-Cupcake batter should be light and airy, while muffin batter is generally thick and lumpy.
Yes, you can try white cake mix or vanilla cake mix in this easy recipe, which would both work well with the blueberries. For a different twist, try lemon cake mix for lemon blueberry muffins. Spice or carrot cake mixes would also be delicious.
Sure! You can omit the blueberries for a plain muffin, or substitute with other berries like raspberries or chopped strawberries. Chocolate chips are another great option.
Do you love these Blueberries? Try these recipe…
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Quick Blueberry Cake Mix Muffins
Ingredients
- 1 box yellow cake mix {13.25 ounces}
- ¼ cup flour
- 1 teaspoon baking powder
- 3 large eggs
- ½ cup milk
- ⅓ cup vegetable oil
- 1 teaspoon vanilla extract
- 1 cup fresh or frozen blueberries
- ¼ cup sanding sugar
Instructions
- Preheat oven to 350 degrees. Line 12 muffins tins with cupcake liners.
- In a large bowl combine the cake mix, flour and baking powder, whisk to combine. Add the eggs, milk, vegetable oil, and vanilla. Stir until combined. Finally, fold in the blueberries until they are evenly distributed.
- Scoop the batter into the lined muffins tins using a large cookie scoop {filling 3/4 full}. Sprinkle the top of each muffin with a tablespoon of crumb mixture and bake for 18-20 minutes or until a toothpick inserted near the center comes out with only a few crumbs {no raw batter}.
- Cool in the tins for 5-7 minutes, then move to a wire rack. Store leftovers in an airtight container at room temperature for 3 days or in the refrigerator for 4 days. Freeze muffins for up to 3 months.
Notes
- Use an ice cream scoop or large cookie scoop to fill the muffin cups. This ensures even portions and less mess than spooning the batter.
- If using frozen blueberries, don’t thaw them first. Add them to the batter while still frozen to prevent them from turning the batter purple.
- Use a different kind of berry in the filling. Raspberries and blackberries are both great options.
