Cake Mix Blueberry Muffins
These Cake Mix Blueberry Muffins are soft, fluffy, and bursting with juicy blueberries. Made with a simple boxed cake mix, they're quick to prepare and perfect for breakfast, brunch, snacks, or dessert. A sprinkle of coarse sugar gives them a delicious bakery-style finish.
Servings: 12
Calories: 245kcal
Ingredients
- 1 box 15.25 oz yellow cake mix
- 2 large eggs
- ½ cup vegetable oil
- ½ cup milk
- 1 teaspoon vanilla extract
- 1½ cups fresh blueberries or frozen, do not thaw
- 1 tablespoon all-purpose flour for coating blueberries
- 2 tablespoons coarse sugar optional, for topping
Instructions
- Preheat oven to 350°F (175°C). Line a 12-cup muffin pan with paper liners or lightly grease the cups.
- In a large mixing bowl, combine the cake mix, eggs, vegetable oil, milk, and vanilla extract. Mix until smooth and just combined.
- Toss the blueberries with the flour to help prevent them from sinking during baking.
- Gently fold the blueberries into the batter using a rubber spatula.
- Divide the batter evenly among the prepared muffin cups, filling each about ¾ full. Sprinkle the tops with coarse sugar if desired.
- Bake for 18–22 minutes, or until the tops are lightly golden and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes before transferring them to a wire rack.
- Serve warm or at room temperature.
Notes
- Fresh blueberries produce the best texture, but frozen blueberries work just as well.
- Do not thaw frozen blueberries before adding them to the batter.
- Avoid overmixing to keep the muffins light and fluffy.
- Sprinkle coarse sugar on top for a bakery-style crunchy finish.
- White, vanilla, butter, or lemon cake mix can also be used.
Nutrition (Per Muffin)
- Calories: 245 kcal
- Carbohydrates: 31 g
- Protein: 3 g
- Fat: 12 g
- Saturated Fat: 2 g
- Cholesterol: 33 mg
- Sodium: 260 mg
- Potassium: 75 mg
- Fiber: 1 g
- Sugar: 18 g
- Vitamin A: 90 IU
- Vitamin C: 2 mg
- Calcium: 65 mg
- Iron: 1 mg