Quick Blueberry Cake Mix Muffins

5 from 1 vote

These easy and quick blueberry muffins start with a cake mix and are perfect for any day of the week.

Prep Time10

Cook Time20

Total Time35

Course: Breakfast

Cuisine: American

Servings: muffins

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.

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.