Gluten Free Cake Mix Blueberry Muffins

If you’re craving a bakery-style muffin, but want it gluten free, this recipe for Gluten Free Cake Mix Blueberry Muffins the best! Made with a box of cake mix, they’re hard to resist. 

I have a really good recipe for from-scratch Gluten-Free Blueberry Muffins using gluten-free flour. Honestly, I had no intention of creating another blueberry muffin. 

But then I created these Cake Mix Blueberry Muffins, and folks started raving over them.

So I thought — why not try to make them gluten-free?

I made a few tweaks that are required for gluten free baking (namely adding an extra egg and omitting the pudding mix.) I omitted the pudding mix because gluten free recipes for baked goods can turn out too wet and gummy very easily if you’re not careful. Read more about that in my Gluten Free Hummingbird Cake post here:

gluten free hummingbird cake

The original cake mix muffins I made were so popular and such delicious blueberry muffins that I was nervous to see how good they would be gluten free. But I’m thrilled to report my taste testers loved them, and I’m sure you will too! This is a great recipe.

Frequently Asked Questions

​Can I use a lemon cake mix and omit the lemon zest?

I’m not aware of a gluten-free lemon cake mix. But it wouldn’t be my first choice. Using a touch of lemon zest or lemon extract in blueberry muffins enhances the muffin flavor without making the muffins taste like they’re “lemon blueberry muffins.”

Can I use a white cake mix in place of the yellow cake mix?

Yes, that should work. The muffins won’t be as golden, but I think they should still taste good. 

Can I use frozen berries in place of the fresh berries?

Yes, just be sure to rinse them well. Otherwise, frozen berries often discolor your batter. 

Why aren’t the tops of my muffins golden?

Depending on what rack you bake these muffins on, the tops may not brown easily. Move them to the top rack for a couple of minutes if you want them to be a more golden brown.

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gluten free cake mix blueberry muffins

Gluten Free Cake Mix Blueberry Muffins

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


  • 1 (15-oz.) box gluten-free yellow cake mix
  • 2 Tbsp. brown sugar
  • 8 Tbsp. unsalted butter, melted and divided
  • 1 tsp. fresh lemon zest (from 1 lemon) or 1/4 tsp. lemon extract
  • 4 large eggs, at room temperature
  • 1/2 cup water
  • 1 cup fresh blueberries


  1. Preheat oven temperature to 350 F degrees. Line a 12-cup muffin tin with 12 muffin liners; set muffin pan 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, 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. Using an ice cream scoop, scoop 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, 25 to 28 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: b
  • Cuisine: a

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