Light and tender muffins made from a cake mix combined with fresh blueberries make these cake mix blueberry muffins a sweet treat for any time of day.
These muffins can be made with either fresh or frozen blueberries, take little effort, and are deliciously moist.
Why You'll Love This Recipe
- It's easy to make these boxed cake blueberry muffins
- You can use fresh or frozen blueberries for this recipe
- These easy blueberry muffins have a tender crumb
- These blueberry muffins using cake mix are great for breakfast or as a snack
Ingredients in Blueberry Muffins Made With Cake Mix
- Fresh or frozen blueberries
- White boxed cake mix
- Instant vanilla pudding mix
- Vegetable oil
- 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
This cake mix muffins recipe is made using a white boxed cake mix combined with just a few simple ingredients to create moist, fluffy, and flavorful muffins.
This recipe comes together quickly and easily, making these muffins a fun and easy recipe for the kids to make. You can easily swap out the blueberries for any type of berry you would or even mix in some chocolate chips with the cake mix before adding it to the wet ingredients for some yummy chocolate chip muffins!
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
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.
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.
Can you use frozen blueberries for muffins?
Yes, you can use frozen blueberries when making these cake mix blueberry muffins. Don't allow them to thaw and keep them frozen before gently stirring them into the batter before scooping the batter into the muffin liners.
Why did my blueberry muffins turn blue?
The reason that blueberry muffins turn blue is because they have been mixed into the batter for too long. It breaks down the blueberries and releases the juices into the batter resulting in blue or purple muffins.
Can you use yellow cake mix for blueberry muffins?
Yes, you can use yellow cake mix instead of boxed white cake mix to make blueberry muffins. Continue the recipe as directed.
Here are some other easy recipes. Check out these Bakery Style Chocolate Chip Muffins for another easy muffin recipe.
Cake Mix Muffins
- 1 cup of fresh or frozen blueberries
- 1 box white cake mix
- 1 pkg instant vanilla pudding (3.4oz box)
- 3 eggs, beaten
- ½ cup vegetable oil
- ¾ cup milk
- 1 teaspoon vanilla extract
- 3 tablespoon flour
- ¼ cup granulated sugar
- 1 tablespoon flour
- ¼ teaspoon ground cinnamon
- 2 teaspoon butter, softened
- Preheat the 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 cake mix.
- Gently stir in the fresh or frozen blueberries.
- Divide the batter among the muffin tins and fill ¾ of the way full.
- 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 to cool completely and store in an airtight container.
If using frozen blueberries, keep them frozen until gently stirring them into the muffin batter.
You can use yellow cake mix instead of white cake mix for this recipe.
To prevent the muffins from turning blue or purple. gently stir the berries into the batter and carefully scoop the batter into a muffin tin.
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Nutrition Information:Yield: 12 Serving Size: 1 muffin
Amount Per Serving: Calories: 179Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 50mgSodium: 63mgCarbohydrates: 14gFiber: 1gSugar: 10gProtein: 3g
Nutrition calculation is a rough estimate and can vary depending on the cooking technique and the exact ingredients used. For informational purposes only.
Dana is the lead recipe developer and photographer for PopularRecipes.com. With her 10+ years of experience creating, testing, and photographing recipes, she has become an artist in developing wholesome, family-friendly meals that are a hit with both kids and parents.