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Learn to make cake mix blueberry muffins! These are blueberry muffins with yellow cake mix, but you can use white cake mix or lemon cake mix if you’d prefer. You’ll love these blueberry muffins with cake mix with breakfast, as a lunchbox treat, or an afterschool snack. They’re so easy to make and packed with juicy blueberries with a hint of lemon flavor.

blueberry muffins with cake mix

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Learn how to make muffins from a cake mix! You can use your favorite brand of boxed cake mix for this delicious recipe. Think of the possibilities:

You could also save money by using store brand boxed cake mix. I made Great Value yellow cake mix blueberry muffins. If you don’t want yellow cake mix muffins, make white cake mix or lemon cake mix blueberry muffins instead.

The Cake Mix Doctor popularized the idea of using cake mix as a shortcut to making a variety of desserts. This includes treats such as brownies, cookies, and blueberry muffins. Cake mix muffins will save you time in the kitchen, and are cheap to make.

Though muffins from cake mix aren’t the best option health-wise, they are a portioned controlled treat. Many store and bakery muffins are 2-3 times the size of these blueberry muffins made with cake mix.

Also, these muffins happen to freeze well if you have leftovers. Enjoy!

🧁 What to Add to Cake Mix to Make Muffins

What do you need to make blueberry muffins using cake mix? Here’s the ingredients list:

  • Box cake mix
  • Blueberries
  • Milk
  • Lemon juice
  • Melted butter
  • Unsweetened applesauce
  • Eggs
  • Lemon zest
  • Cooking spray
cake mix blueberry muffin ingredients

Specific quantities of ingredients are in the printable recipe card at the end of the post!

You need a 15–16-ounce box cake mix for this recipe. Many standard boxes of cake mix in the US are 15.25 ounces (432g), which is perfect.

The cake mix in this recipe replaces all of the flour, sugar, and baking powder or baking soda in a regular muffin recipe. That means you don’t have to weigh the dry ingredients with a food scale like you usually do with baking. You can just dump the box of cake mix in.

Unsweetened applesauce is used here in place of some of the oil in typical cake mix muffin recipes. This addition will help the muffins from becoming too greasy or oily.

I used 2% milk in this recipe, but another type of dairy milk or vegan milk should also work. Keep in mind that any changes you make to the recipe will alter the nutrition information provided.

🍽 Equipment

You only need a few basic pieces of kitchen equipment to make this blueberry muffins from cake mix recipe. Here they are:

  • Light-colored metal muffin tin
  • Electric mixer
  • Paper muffin liners
  • Toothpicks (our doneness testing tool)
  • Cooling rack

This recipe makes a large batch of 16-18 muffins. You will need 2-3 muffin tins if you want to bake them all at once.

Smaller muffin compartments mean a higher yield of muffins for you. You could also make mini muffins, but they’ll have a shorter cook time.

🔪 How to Make Blueberry Muffins with Cake Mix

how to make blueberry muffins with cake mix

Let’s learn how to make muffins with yellow cake mix! Here are the step-by-step instructions:

  1. Preheat the oven to 425F (218C).
  1. Put muffin papers into your muffin pan. Spray the paper liners with cooking oil spray.
  1. Put two teaspoons of lemon juice into the milk. Stir and let the mixture sit for 5 minutes.
  1. Set aside ½ cup of blueberries. Toss the other 1½ cups of blueberries with 2 tablespoons of dry cake mix. Set the floured blueberries aside as well.
  1. Using an electric mixer, beat the unused cake mix, melted butter, applesauce, eggs, lemon zest, and milk mixture together in a large mixing bowl. Do not overmix! Only mix the ingredients for 1-2 minutes, just long enough to moisten the cake mix.
  1. Gently fold in the cake mix-coated blueberries with a spoon. Fill your prepared muffin papers with the batter. I made 17 muffins. When you’re making cupcakes, you only fill the liners half full. Since we’re not frosting the muffins, you can really fill them up.
  1. Press the ½ cup of blueberries you set aside in the beginning into the tops of the muffins. Now you’re ready to bake them!

️⏲ Cake Mix Blueberry Muffins Cooking Time and Temperature

Cake mix blueberry muffins bake for 16-17 minutes in oven preheated to 425 degrees Fahrenheit (218C). Put them on a rack about one-third of the way down from the top of the oven.

Check the muffins for doneness by doing the toothpick test. A toothpick stuck into the middle of a muffin should come out clean if you have a fully cooked muffin. (It’s ok if some blueberry juice or some muffin crumbs end up on the toothpick.)

These muffins are best enjoyed chilled. Let them cool on a baking rack before putting them in the refrigerator. They continue cooking if left in the muffin pan, so I like to get them out as soon as possible.

blueberry muffins made with cake mix

🥣 Cake Mix Blueberry Muffins Recipe Tips

Here are a few tips for baking blueberry muffins:

Is oil or butter better for muffins?

You can use oil or melted butter interchangeably in most muffin recipes. I prefer butter in these muffins because they provide a richer flavor. Swapping out half the oil or butter for unsweetened applesauce works well in many muffin or cake recipes without sacrificing flavor.

Are muffins better with water or milk?

You can use water or milk as the liquid in this boxed cake mix muffin recipe. Milk provides protein, calcium, and better flavor, so that is what I recommend for the best results.

Should you let muffin batter rest?

It depends on the recipe. You do not need to let the batter in this blueberry muffin recipe rest. Some corn muffin recipes benefit from a rest period to give the liquids time to saturate the cornmeal.

️🌡️ How long are cake mix muffins good for?

These blueberry cake mix muffins should last up to 3-4 days in the refrigerator. Wrap them in plastic wrap or store them in an airtight container to keep them from getting stale. (They may technically last longer with refrigeration, but 3-4 days is the general recommendation for leftovers.)

blueberry muffin cake mix

🥶 Can you freeze blueberry cake mix muffins?

Fresh muffins are best, but these blueberry muffins do freeze well. Wrap them in plastic wrap and store them in a freezer bag with the air pressed out in the freezer. Thaw them in the fridge for 1-2 days when you’re ready to eat. If you used big blueberries, your muffins may be a little soggier than with small wild blueberries.

🍫 What can I add to muffin mix?

If you don’t like blueberry muffins, you can modify this recipe to make your favorite flavor combinations. Here are some other muffin mix-ins to try:

  • Shredded carrot
  • Shredded coconut
  • Banana
  • Apple
  • Raisins
  • Cinnamon
  • Chopped strawberries
  • Canned pumpkin
  • Chopped peaches
  • Chocolate chips
  • Nuts
  • Poppy seeds (for lemon poppy seed muffins)

These muffins are so moist and rich, you don’t need to eat them with butter or other muffin toppings. That said, you could add a streusel topping or a vanilla or lemon glaze if you’d like.

blueberry muffin recipe cake mix

📋 Calories, Net Carbs, Protein

One cake mix blueberry muffin has 135 calories, 20.8 grams net carbs, and 2.4 grams protein. Nutrition information will vary depending on the cake mix and type of milk you use. These muffins are not low carb or keto friendly.

cake mix blueberry muffins

FAQs

How to make sugar free cake mix blueberry muffins?

You can make Pillsbury sugar free cake mix blueberry muffins for a no sugar added option. Just follow the recipe below, using sugar-free cake mix in place of regular cake mix.

What is the difference between muffin mix and cake mix?

Is muffin batter the same as cake batter? Cake batter tends to contain more sugar and fat than muffin batter. However, this can vary depending on the brand of mix you use and your recipe. In general though, muffins may be a little healthier than cupcakes.

How do you keep blueberries from sinking in cake mix?

Stop blueberries from sinking to the bottom of your muffins by gently coating them with a little dry cake mix first. After they’re coated, they can be added to the cake mix batter following the recipe.

How do you keep blueberry muffins from getting soggy?

To keep blueberry muffins from getting soggy, ensure your recipe doesn’t contain too much liquid. Another way to keep muffins from getting soggy is to let them cool on a baking rack. Allowing air to circulate on all sides of the muffins as they cool can help excess moisture to evaporate.

Can I add frozen blueberries to muffin mix?

Readers report that this muffin recipe works with frozen blueberries. Make sure to gently mix the frozen berries with dry cake mix before adding to the muffin batter. For the best results, sprinkle with fresh blueberries for the topping.

👩🏻‍🍳 Other Easy Muffin Recipes

Looking for more easy recipes for muffins? Try these:

Watch How to Make It!

blueberry muffins cake mix

Cake Mix Blueberry Muffins (Blueberry Muffin Recipe with Cake Mix)

Summer Yule
Learn to make cake mix blueberry muffins! These are blueberry muffins with yellow cake mix, or use white cake mix or lemon cake mix instead.
5 from 4 votes
Cook Time 16 minutes
Total Time 16 minutes
Course Snack
Cuisine American
Servings 17
Calories 135 kcal

Ingredients

  • 1 box cake mix 15.25 oz or 432g
  • 2 cups fresh blueberries
  • 1 cup milk
  • 2 teaspoons lemon juice
  • 4 tablespoons butter, melted
  • 4 tablespoons unsweetened applesauce
  • 2 large eggs
  • 1 teaspoon lemon zest
  • cooking spray of choice
Don’t be a stranger! 😊If you love this recipe, please come back and leave a rating. This helps readers and I’d love to hear from you. Thank you ❤️

Instructions

  • Preheat oven to 425°F (218°C). 
  • Put muffin papers into your muffin pan. Spray the paper liners with cooking oil spray. 
  • Stir the lemon juice into the milk. Let the mixture sit for 5 minutes. 
  • Set aside ½ cup of blueberries. Toss the other 1½ cups of blueberries with 2 tablespoons of dry cake mix. Set the floured blueberries aside as well. 
  • Using an electric mixer, beat the unused cake mix, melted butter, applesauce, eggs, lemon zest, and milk mixture together in a large mixing bowl. Do not overmix! Only mix the ingredients for 1-2 minutes, just long enough to moisten the cake mix. 
  • Gently fold in the cake mix-coated blueberries with a spoon. Fill your prepared muffin papers with the batter. I made 17 muffins. When you’re making cupcakes, you only fill the liners half full. Since we’re not frosting the muffins, you can really fill them up. 
  • Press the ½ cup of blueberries you set aside in the beginning into the tops of the muffins.
  • Bake for 16-17 minutes in oven preheated to 425°F (218°C). Put them on a rack about one-third of the way down from the top of the oven. 
  • Check the muffins for doneness by doing the toothpick test. A toothpick stuck into the middle of a muffin should come out clean if you have a fully cooked muffin. (It’s ok if some blueberry juice or some muffin crumbs end up on the toothpick.)
  • These muffins are best enjoyed chilled. Let them cool on a baking rack before putting them in the refrigerator. They continue cooking if left in the muffin pan, so I recommend them out as soon as possible. 

Notes

💭 Expert Tips from Dietitian Summer Yule

This is a level 3 recipe (weight maintenance and active lifestyles). This recipe for blueberry muffins works so well because muffins are basically cupcakes without frosting. No surprises here, but cake isn’t the best option for weight loss, landing this recipe in level 3.
Muffins are typically high in sugar, white flour, and added fat but low in protein. Many of us find the combination of high carb plus high fat (with low protein) very easy to overeat. This is the reason the portion size for foods like muffins, cookies, pastries, pizza, chocolate bars, etc. may feel very small.
If you’re having muffins with breakfast, I’d add more protein and fruit to make it a meal. Greek yogurt, eggs, or a glass of milk are a few simple ways to add more protein to breakfast. The fruit will add color, fiber, and low-calorie volume to your plate.
This recipe makes a huge batch of muffins, but luckily they freeze well. In addition, they’re under 150 calories each and provide some portion control. It’s easy to only defrost what you’ll eat over the next couple of days.
If you’d like a recipe that’s a bit more macro-friendly, try my Kodiak Cakes muffins. Instead of cake mix, they’re made with a whole grain protein pancake mix. They are lower sugar as well.
 
Nutrition information is for one muffin. Nutrition info will vary depending on the brand/flavor of boxed mix and the type of milk you use.

 

nutrition info disclaimer

 

All recipes on this website may or may not be appropriate for you, depending on your medical needs and personal preferences. Consult with a registered dietitian or your physician if you need help determining the dietary pattern that may be best for you.

 

The nutrition information is an estimate provided as a courtesy. It will differ depending on the specific brands and ingredients that you use. Calorie information on food labels may be inaccurate, so please don’t sweat the numbers too much.

 

“To taste” means to your preferences, which may have to be visual to follow food safety rules. Please don’t eat undercooked food x

Nutrition

Calories: 135kcalCarbohydrates: 21.2gProtein: 2.4gFat: 4.6gSaturated Fat: 2.3gSodium: 233.2mgPotassium: 45.5mgFiber: 0.4gAdded Sugar: 10gVitamin A: 2.6% DVVitamin C: 3.3% DVCalcium: 7.9% DVIron: 4.1% DV
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2 Comments

5 from 4 votes (4 ratings without comment)

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