Cake Mix Blueberry Muffins

Cake Mix Blueberry Muffins are my go-to when I want something quick, easy, and delicious without starting completely from scratch. Using cake mix as a base, I can whip up a batch of moist, fluffy muffins loaded with sweet and juicy blueberries in no time. They’re perfect for breakfast, snacks, or anytime I crave a fresh-baked treat.

Why You’ll Love This Recipe

I love this recipe because it’s incredibly convenient and requires just a few ingredients. The cake mix cuts down on prep time while still delivering a soft and tender texture. I also enjoy how customizable it is—I can use fresh or frozen blueberries and add extras if I feel like experimenting. Plus, there’s no need for fancy equipment or complicated steps, which makes it great for busy mornings or last-minute baking.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

• Yellow or white cake mix

• Eggs

• Vegetable oil or melted butter

• Milk or water

• Fresh or frozen blueberries

• Optional: vanilla extract, lemon zest, cinnamon, sugar for topping

Directions

1. I preheat the oven to 350°F and line a muffin tin with paper liners or grease it lightly.

2. In a large bowl, I combine the cake mix, eggs, oil, and milk until the batter is smooth.

3. If I want extra flavor, I stir in a splash of vanilla extract or a bit of lemon zest.

4. I gently fold in the blueberries, being careful not to overmix (especially if using frozen ones).

5. I fill each muffin cup about ¾ full with the batter.

6. Sometimes I sprinkle a little sugar or cinnamon on top for a sweet, crispy finish.

7. I bake the muffins for 18–22 minutes, or until a toothpick inserted in the center comes out clean.

8. Once baked, I let them cool in the pan for a few minutes before transferring them to a wire rack.

Servings and timing

This recipe makes about 12 standard-size muffins. It takes around 10 minutes to prepare and 20 minutes to bake, so I can have a batch ready in just 30 minutes.

Variations

I sometimes use a lemon cake mix for a citrusy twist or a spice cake mix for a warm, cozy flavor. Chocolate chips, chopped nuts, or a streusel topping can add variety too. If I’m going dairy-free, I simply use water and oil instead of milk and butter.

Storage/Reheating

I store these muffins in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. For longer storage, I freeze them in a single layer, then transfer to a freezer-safe bag. To reheat, I warm them in the microwave for about 20–30 seconds or pop them in a 300°F oven until heated through.

FAQs

Can I use frozen blueberries?

Yes, I do it all the time. I just don’t thaw them beforehand, and I toss them in a little flour to help prevent bleeding.

Which cake mix works best?

I usually go with a yellow or white cake mix, but lemon and even vanilla cake mixes work really well too.

Can I add a crumble topping?

Definitely. A quick mix of butter, flour, sugar, and cinnamon makes a great streusel for extra texture.

Why are my muffins dense?

That can happen if the batter is overmixed. I mix just until everything is combined and fold in the berries gently.

How do I keep blueberries from sinking?

I toss them in a bit of flour before adding them to the batter—it helps suspend them throughout the muffins.

Conclusion

Cake Mix Blueberry Muffins are one of my favorite easy bakes—quick, tasty, and always satisfying. I love how they turn out soft and flavorful with minimal effort, and they’re so easy to adapt with whatever I have on hand. Whether I’m baking for the week or just want a fresh muffin to go with my coffee, this recipe never lets me down.