Blueberry Muffins with Cake Mix
These blueberry muffins are soft, fluffy, and bursting with fresh, juicy berries. Made easy with a simple cake mix shortcut for a homemade taste in no time!🫐
Equipment
- rubber spatula
- cookie scoop
- wire rack
Ingredients
- 1 15.25 oz yellow cake mix
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- 1 cup whole milk
- ⅓ cup vegetable oil (or melted butter)
- 3 large eggs
- 1½ cups fresh or frozen blueberries (do not thaw if frozen)
- 1 tablespoon all-purpose flour (for tossing berries)
Optional Topping
- 2 tablespoon coarse sugar
Instructions
- Preheat the oven to 350℉. Line a 12-count muffin pan with paper liners or grease well.
- In a large bowl, combine cake mix, baking soda, baking powder, milk, oil, and eggs. Mix until just combined. (Don't overmix.)
- Toss the berries in a tablespoon of flour. (This helps prevent the berries from sinking). Gently fold them into the batter.
- Fill the muffin cups about ⅔ full. Sprinkle with coarse sugar if desired.
- Bake for 18-22 minutes, or until a toothpick inserted comes out clean.
- Cool in the pan for about 5 minutes, then transfer to a wire rack.
Notes
Additional Recipe Notes for Blueberry Muffins with Cake Mix
- Don’t Overmix the Batter – Stir just until the ingredients are combined. Overmixing can make the muffins dense and tough, instead of light and fluffy.
- Fill Muffin Cups Evenly – For best results, fill each cup about ⅔ to ¾ full. This gives you nice domed tops without overflowing.
- Resting the Batter (Optional) – Let the batter sit for 5–10 minutes before baking. This helps the flour fully hydrate and can give your muffins a better rise.
- Bake in the Middle Rack – Ensures even heat circulation so the muffins bake up evenly golden without burnt bottoms.
- Cool in Pan Briefly – Let muffins sit in the pan for 5 minutes before transferring to a wire rack. This prevents soggy bottoms but keeps them from breaking apart.