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Blueberry Muffin Cake Mix Recipe

Looking for an unbelievably easy muffin recipe that tastes like they were made in a bakery? This Blueberry Muffin Cake Mix recipe is one of the best and easiest muffin recipes I’ve ever made! 

Frequently Asked Questions about this Blueberry Muffin Cake Mix recipe

​Can I use frozen blueberries in place of the fresh blueberries?

Yes. I do recommend rinsing frozen blueberries under cold water before stirring into the batter. If you don’t, I often find frozen blueberries tend to turn the batter purple.

Can I use a different box of cake mix like white cake mix or lemon cake mix in place of the yellow?

I think the white cake mix would work well, but the lemon would likely have too strong of a lemon flavor, in my opinion.

Can I use vegetable oil or olive oil in place of the butter?

Yes, but I do think in this particular recipe butter works best. It helps keep the topping from being too wet and won’t make overly moist muffins. 

Do I have to use paper liners/cupcake liners or can I use nonstick spray instead? 

Yes, you can use nonstick spray. I do find baking spray, specifically, is the best way to ensure baked goods don’t stick when using a spray. 

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cake mix blueberry muffins

Blueberry Muffin Cake Mix Recipe


  • Author: Regan at This Baking Life
  • Total Time: 35 minutes
  • Yield: 12 muffins

Description

Your family will never know these Cake Mix Blueberry Muffins didn’t come from the bakery. The crumb topping is irresistible, and you’ll love how easy they are to make! 


Ingredients

  • 1 (15.25-oz.) box classic yellow cake mix
  • 2 Tbsp. brown sugar
  • 8 Tbsp. butter, melted and divided
  • 1 (3.4-oz.) box vanilla pudding
  • 1 tsp. fresh lemon zest (from 1 lemon)
  • 3 large eggs, at room temperature
  • 1/2 cup water
  • 1 cup fresh blueberries

Instructions

  1. Preheat a 350 F degree oven. Line a 12-cup muffin tin with 12 muffin liners; set aside.
  2. Open boxed cake mix and remove 1/2 cup of the mix to a small bowl. Add brown sugar and 2 tablespoons of the butter to cake mix in small bowl; stir with a fork until mixture forms a crumb-like topping. Set aside.
  3. Add remaining cake mix, pudding mix, and lemon zest to a large mixing bowl; whisk to combine.
  4. Whisk together eggs, water, and remaining 6 tablespoons melted butter until well combined. Add wet ingredients mixture to cake mix mixture in large bowl, and stir until just combined using a rubber spatula. Fold in blueberries.
  5. Divide batter evenly among muffin cups in prepared pan. Sprinkle crumb topping evenly over top of the muffin batter using a scant tablespoon per muffin.
  6. Bake in center of preheated oven until tops are golden brown and a wooden pick inserted into center of a muffin comes out clean, about 25 minutes. For best results, remove muffins from oven, and let cool in pan 5 minutes. Remove muffins from pan, and place on a wire rack to cool completely. For longer storage, store in an airtight container or in a large zip-top freezer bag.
  • Prep Time: 10 min
  • Cook Time: 25 min
  • Category: Breakfast
  • Method: Baking
  • Cuisine: a

Keywords: blueberry muffin cake mix recipe

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Peanut Butter Banana Muffins


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