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gluten free cake mix blueberry muffins

Gluten Free Cake Mix Blueberry Muffins

  • 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

Keywords: gluten free cake mix blueberry muffins