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


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! 


  • 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


  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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