The BEST quick & easy moist blueberry muffins!
If you haven’t discovered all of the wonderful things you can make with boxed cake mix (besides cake), you’re in for a real treat. These yummy blueberry muffins are so simple to make with just a few ingredients. They’re a wonderful little treat for breakfast or even mid-day snack. Your picky kids will gobble them up!
I’m always looking for quick and easy snack recipes for my kids, and I can’t think of anything easier than muffins! It’s so nice to wake up on a busy morning and have muffins on the counter waiting to be eaten. They are also nice to have for snacking after school, to add to a lunchbox, or for when you’re running out the door for sports practice.
Easy Cake Mix Blueberry Muffins
- 1 box yellow, white or lemon cake mix
- 2 tbsp flour
- 1 tsp baking powder
- 3 eggs
- 2/3 cup milk
- 1/3 cup vegetable oil
- 2 cups fresh or frozen blueberries (keep in mind, frozen blueberries tend to turn your batter purple)
Simply mix everything together except for the blueberries until well combined, and then gently fold the blueberries into the batter (I also like to set some of the blueberries aside to place on top). Bake in a 375 degree oven for 15-20 minutes or until a toothpick comes out clean.
Helpful Tips
- To prevent the blueberries from sinking to the bottom, try tossing them with a little bit of flour first.
- You could use the base of this muffin recipe and replace the blueberries with any kind of fruit or mix-ins! Try this with diced strawberries, chopped banana, walnuts, chocolate chips, cinnamon, raisins, etc.
Quick & Easy Moist Blueberry Muffins (Made With Cake Mix)
Ingredients
- 1 box yellow, white or lemon cake mix
- 2 tbsp flour
- 1 tsp baking powder
- 3 eggs
- 2/3 cup milk
- 1/3 cup vegetable oil
- 2 cups fresh or frozen blueberries *read notes below
Instructions
- Preheat oven to 375° F and line a muffin pan with baking cups (or generously grease).
- In a large bowl, mix together the dry cake mix, flour, baking powder, eggs, milk and oil until well combined.
- Gently fold in your blueberries, setting some aside to place on top.
- Spoon the batter into your prepared muffin pan, filling the cups up close to the top.
- Bake for 15-20 minutes or until a toothpick comes out clean.
Notes
- I generally prefer using fresh blueberries for muffins because the frozen blueberries tend to turn the batter purple and are more likely to sink to the bottom, but frozen berries work too if that's what you have on hand.
- One tip that I've read for keeping your fresh blueberries from sinking is to toss and coat them with a tablespoon of the dry ingredients before adding them to the batter. I usually just set aside quite a bit of blueberries to place on top of the muffins right before baking.
Don’t forget to pin and save these easy blueberry muffins for later! 🙂
