Cake Mix Blueberry Muffins

I have made a lot of muffins over the years, and these cake mix blueberry muffins are the ones I come back to when I need something fast. The cake mix does most of the work. You get soft, bakery-style muffins with bursts of blueberry in every bite, and the whole thing takes about ten minutes to stir together. My kids demolish them straight out of the oven, and honestly so do I.

Jump to:

• Why This Recipe Works
• Ingredients in Blueberry Muffins Made With Cake Mix
• How to Make Blueberry Muffins From a Cake Mix
• Muffin Baking Tips
• Storing Muffins
• Related
• 📖 Recipe

Why This Recipe Works

The cake mix shortcut. You skip measuring flour, sugar, and leavening. The mix already has the dry ingredients balanced, so all you do is add the wet ingredients and fold in blueberries. It cuts prep time down to almost nothing.

Soft and fluffy every time. The cake mix gives these muffins a lighter, more tender crumb than a scratch recipe. They stay soft for days.

Fresh or frozen blueberries both work. I have made these in the middle of blueberry season and in the dead of winter with a bag from the freezer. Either way they come out great. If you use frozen, do not thaw them first or they will bleed into the batter.

Quick enough for busy mornings. Ten minutes of work and about 18 minutes in the oven. You can have warm muffins on the table before the coffee finishes brewing.

If you like baking with cake mix, try my Gooey Butter Cake, too.

Ingredients in Blueberry Muffins Made With Cake Mix

• Fresh or frozen blueberries
• White boxed cake mix
• Instant vanilla pudding mix
• eggs
• Vegetable oil
• Milk
• Vanilla extract
• All purpose flour

Muffin Topping Ingredients

• Granulated sugar
• All-purpose flour
• Ground cinnamon
• Unsalted butter

How to Make Blueberry Muffins From a Cake Mix

Preheat oven to 350°F and prepare muffin tins with cupcake liners or baking spray.

Beat the eggs in a medium-sized bowl and add pudding mix, vegetable oil, milk, and vanilla extract.

Mix in the flour and the boxed cake mix.

Gently stir in the fresh or frozen blueberries with a spoon.

Divide the batter among the muffin tins and fill ¾ of the way full.

To make the muffin topping:

Combine the softened butter, ground cinnamon, flour, and sugar until crumbly.

Sprinkle the topping mixture equally on top of the muffin batter.

Bake in the preheated oven for 20-30 minutes. Check the center of a muffin with a toothpick to check for doneness.

Allow the muffins to cool for about 5 minutes before removing them from the muffin tin and cooling them on a wire rack to cool completely. 

Store in an airtight container.

Muffin Baking Tips

If you choose not to use paper liners when baking your muffins, it's important to grease the muffin tins with a baking spray that has flour in it. 

Don't fill the muffin liners more than ¾ of the way full to prevent the muffin batter from spilling over the top of the liners. 

To prevent tough muffins, mix wet and dry ingredients separately then gently fold together just until combined to avoid overmixing.

If you only have yellow cake mix on hand, go ahead and use it. The muffins will be a little sweeter and more golden, but still soft and delicious.

Storing Muffins

Allow the muffins to cool completely before storing them in an airtight container. Cooling warm muffins will result in a soggy texture due to the condensation build-up. Storing them in an airtight container at room temperature will make them last up to 5 days.

For longer storage, store cooled muffins in freezer-safe bags for up to 3 months. Make sure to label it with the date. 

These also work really well with a quick streusel on top. I use the same one from my apple crumb cake.

I make these at least once a month. They freeze well, they pack into lunchboxes without falling apart, and they taste way better than anything from a bakery case. If you try them, let me know how they turn out.

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