Name: Cake Mix Blueberry Muffins
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Ingredients: 15.25 ounces yellow cake mix (1 box); 1 teaspoon baking powder; 2 Tablespoons flour; ⅔ cup milk; ⅓ cup vegetable oil; 3 large eggs; 2 cups fresh blueberries

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These Cake Mix Blueberry Muffins are a delightful shortcut to bakery-style perfection in just 30 minutes. Bursting with juicy blueberries and a tender, fluffy crumb, they’re the ideal treat for busy mornings or impromptu gatherings. The sweet-tart berries pair beautifully with the rich, buttery cake base, creating a harmony of flavors that’s impossible to resist.

With only 10 minutes of prep, you’ll love how effortlessly these muffins come together. Each bite offers a satisfying contrast of moist cake and pops of fresh fruit, while the golden tops add a hint of crunch. Perfectly portioned and packed with flavor, they’re a guilt-free indulgence that feels as good as it tastes. Whip up a batch today and savor the joy of homemade baking made simple!

What You’ll Need

15.25 ounces yellow cake mix (1 box, do not follow box instructions)
1 teaspoon baking powder (for extra fluffiness)
2 Tablespoons flour (to help thicken the batter)
⅔ cup milk (whole or 2% works best)
⅓ cup vegetable oil (or substitute with melted coconut oil)
3 large eggs (room temperature for better mixing)
2 cups fresh blueberries (reserve a few for topping; frozen can be used if thawed and patted dry)

How to Make Cake Mix Blueberry Muffins

Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease lightly.
In a large mixing bowl, combine the cake mix, baking powder, flour, milk, vegetable oil, and eggs. Mix thoroughly until smooth and well combined.
Gently fold in the blueberries (reserving a handful for topping) with a spatula. Stir only 2-3 times to avoid turning the batter blue or purple.
Spoon the batter into the prepared muffin cups, filling each about ⅔ full. Sprinkle the reserved blueberries on top for a fresh, fruity finish.
Bake for 15-20 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy warm or at room temperature!

Perfect Pairings: Toppings and Serving Ideas

Take your blueberry muffins to the next level with a drizzle of lemon glaze (mix 1 cup powdered sugar with 2-3 tablespoons lemon juice) or a dollop of whipped cream. For a cozy breakfast, serve warm muffins with a pat of butter or a side of Greek yogurt and fresh fruit. They’re also perfect with a cup of coffee or tea for an afternoon treat!

Storing and Reheating for Freshness

Store your muffins in an airtight container at room temperature for up to 2 days or in the fridge for up to 5 days. To reheat, pop them in the microwave for 10-15 seconds or warm them in a 300°F oven for 5-7 minutes. For longer storage, freeze muffins in a freezer-safe bag for up to 3 months—just thaw at room temperature or reheat as needed.

Easy Recipe Variations to Try

Switch things up by using white or lemon cake mix instead of yellow for a different flavor profile. Add a teaspoon of vanilla extract or a sprinkle of cinnamon to the batter for extra warmth. If blueberries aren’t your thing, try raspberries, diced strawberries, or chocolate chips for a fun twist!

Time-Saving Tips for Busy Bakers

To save time, measure out your dry ingredients the night before and store them in a sealed container. Use a large ice cream scoop to portion the batter evenly into muffin cups—it’s faster and less messy. If you’re short on fresh blueberries, frozen ones work just as well (no need to thaw, just toss them in flour first to prevent sinking).

Essential Equipment for Muffin Success

Make sure you have a 12-cup muffin tin and liners for easy cleanup. A mixing bowl and whisk are all you need for the batter, but a stand mixer can make the process even quicker. For evenly baked muffins, use an oven thermometer to ensure your oven is at the right temperature.