Craving something sweet without all the fuss? These Cake Mix Blueberry Muffins come together in minutes and bake up moist, fluffy, and bursting with juicy blueberries! All you need is a box of cake mix, plus a few ingredients to make these tasty blueberry muffins tonight!
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Our days are getting busier, and with those busy days, our desire for dessert does not go away (maybe even increases?). Luckily we have this super easy blueberry muffin recipe to satisfy that sweet tooth - and it comes together so quickly! This easy muffin recipe has quickly become one of my favorite recipes.
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Why You Will Love This Recipe
So Easy To Make! Half the work is done once you purchase the white cake mix box. Add a few more ingredients and you are on your way to making this easy blueberry muffin recipe!
Fresh Blueberries. This recipe uses fresh or frozen blueberries - whichever is easiest for you!
Small or Jumbo Muffin Options. These moist muffins can be made either as a standard size or jumbo.
If you are craving other breakfast desserts, I'd like to recommend trying these muffin recipes Banana Pecan Muffins or Banana Chocolate Chunk Muffins.
Ingredients
Please read through the ingredients list so you can familiarize yourself with each ingredient, along with suggestions or recommendations during the preparation or baking process. Please see the Recipe Card for all details.
White Cake Mix. I use Betty Crocker Vanilla flavored White Cake Mix, but you can opt to use your preferred brand and flavor. I would recommend trying to stick to a white cake mix to help the flavor of the blueberries shine through, but you can substitute it with a yellow cake mix if necessary.
Plain Kefir. These ingredients help bring a slight tang to the flavor of the muffins, but you can use the blueberry flavor Kefir for the added blueberry boost! If you do not have kefir, you can use whole milk.
Blueberries. I prefer fresh blueberries because it mixes a bit easier, but you can also use frozen blueberries.
Vegetable Oil. You can substitute it with Canola Oil. I do not recommend using any flavored oils (ie: olive oil) because it can alter the flavor of the muffins.
Old Fashioned Oats. Plus brown sugar, sugar, flour, and cold butter, ingredients will help make the streusel topping for the muffins. Do not substitute the old-fashioned oats with instant oats.
Pre-Bake Tips
Kitchen scale is recommended. While I do share the volume measurements, I always recommend a kitchen scale.
Measuring Dry Ingredients should always be done using the spoon and level method if you are not using a kitchen scale.
Room Temperature Ingredients. I recommend the kefir and large eggs to be at room temperature to help the ingredients mix easily.
Variations
Add lemon zest to the sugar and 1 tsp of fresh lemon juice or extract to turn these into lemon blueberry muffins! When adding the lemon zest to the sugar, make sure to rub the zest and sugar between your fingers to extract the oil.
You may also substitute with a lemon cake mix box instead of a white cake mix if you want a more prominent lemon flavor.
Substitute blueberries with raspberries! Or a balance between raspberries and blueberries to get both flavor profiles into the cake mix muffins is another great option.
How To Make Cake Mix Blueberry Muffins
This delicious Blueberry Muffin recipe uses baking tools and ingredients that can be found in most homes. Please see the recipe card for a full list of equipment and ingredients.
Step 1: Preheat oven to 425 F. Empty cake mix contents into a medium bowl.
Step 2: Add kefir, vegetable oil, and eggs and mix on medium-high until well combined. Scrape down the bowl.
Step 3: Add blueberries and use a rubber spatula to fold into the batter. Fold in until just evenly distributed.
Step 4: Place muffin cups into muffin pan. Use a cookie scoop to scoop batter and fill the muffin cavity ¾ full.
Hot Tip! Do not fill to the brim because this will cause the batter to flood over and create wonky-looking muffins!
Step 5: In a separate small bowl, combine all ingredients except cold butter and mix thoroughly.
Step 6: Add cold butter to the streusel mix and use a pastry cutter, fork, or fingers to help combine the butter into the dry ingredients.
Step 7: Add a thin layer of the streusel mix to the top of the muffin batter. Lightly pat the streusel onto the batter to ensure it helps stick while baking.
Step 8: Bake at 425 F for 6 minutes. Then reduce the oven temperature to 375 F but DO NOT open the oven door. Bake an additional 22 - 24 minutes, or until muffin tops are golden brown.
Hot Tip! Baking initially at a high temperature will help your muffins quickly rise to create a beautiful dome. Lowering the temperature soon after will allow for an even distribution of baking.
Step 9: Remove from oven and place on a wire rack to cool.
FAQ's
You can use either one. Whichever is your preference.
Yes, you can! You will follow the same filling instructions when you divide batter, and this will yield about 2 dozen muffins.
Not yet but I do have a few on the list to create and share! Stay tuned!
Storage
Room Temperature Storage. Place in an airtight container and leave at room temperature for up to 3 days.
Freezer Storage. Place muffins in freezer freezer-safe airtight container or ziplock bag, and freeze for up to 3 months. When ready to enjoy, remove from freezer and allow to come to room temperature before enjoying.
If you try this Cake Mix Blueberry Muffins recipe, or any other recipe on this website, please don't forget to leave a star ⭐️ review! Your feedback and comments are appreciated!
Cake Mix Blueberry Muffins
Save This Recipe for Later!
Get his recipe direct to your inbox along with the monthly Newsletter sharing new recipes, tips and behind the scenes details. We won't be spammy - promise!
Equipment
- kitchen scale optional but recommended
- mixing bowls
- jumbo muffin tin
- jumbo muffin liners
- rubber spatula
Ingredients
- 1 White Super Moist Cake Mix 14oz
- ¾ cup kefir plain room temperature
- ½ cup vegetable oil
- 3 large eggs room temperature
- 1 ½ cup blueberries fresh or frozen
Streusel Topping
- ¼ cup all-purpose flour
- 2 tbsp sugar
- 2 tbsp brown sugar light or dark
- 3 tbsp old fashioned oats
- pinch fine sea salt
Instructions
- Preheat oven to 425 F. Empty cake mix contents into a medium bowl.
- Add kefir, vegetable oil, and eggs and mix on medium-high until well combined. Scrape down the bowl.
- Add blueberries and use a rubber spatula to fold into the batter. Fold in until just evenly distributed.
- Place muffin cups into muffin pan. Use a cookie scoop to scoop batter and fill the muffin cavity ¾ full.
- In a separate small bowl, combine all ingredients except cold butter and mix thoroughly.
- Add cold butter to the streusel mix and use a pastry cutter, fork, or fingers to help combine the butter into the dry ingredients.
- Add a thin layer of the streusel mix to the top of the muffin batter. Lightly pat the streusel onto the batter to ensure it helps stick while baking.
- Bake at 425 F for 6 minutes. Then reduce the oven temperature to 375 F but DO NOT open the oven door. Bake an additional 22 - 24 minutes, or until muffin tops are golden brown.
- Remove from oven and place on a wire rack to cool.
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