Super Moist Blueberry Muffins Made with Cake Mix
Baking a batch of warm, fluffy blueberry muffins made with cake mix from scratch can feel like a weekend project. But what if you could achieve that bakery-style taste and texture with minimal effort?
Jump to Recipe
The secret lies in a simple, unassuming pantry staple: a box of cake mix. This recipe transforms a basic cake mix into exceptionally moist, flavorful blueberry muffins that taste like they were made with far more time and effort. It’s the ultimate kitchen hack for anyone who loves homemade treats but is short on time.
Gather Your Simple Ingredients
This recipe relies on a handful of common pantry items to create extraordinary muffins.
The Foundation: Your Favorite Yellow or Vanilla Cake Mix
A typical 15.25-ounce package of yellow or French vanilla cake mix serves as an ideal foundation for flavor.The buttery notes of a yellow cake mix pair beautifully with the tartness of blueberries.
Moisture & Structure Builders: Large Eggs, Milk
Two large eggs provide the necessary structure and richness. For the liquid, whole milk is ideal, but buttermilk can add a pleasant tang, and almond milk works well as a dairy-free alternative.
The Essential Fat: Vegetable Oil or Melted Butter
Vegetable oil ensures a super moist muffin, while melted butter contributes a richer, more decadent flavor. The choice depends on your personal preference.
The Star Fruit: Fresh Blueberries or Frozen Blueberries
The star of this recipe is the fruit. Both fresh blueberries and frozen blueberries work wonderfully. If using frozen, do not thaw them first to prevent the batter from turning purple. With global blueberry production hitting 1.78 million tons in 2023, this popular fruit is readily available for your baking needs.
Flavor Enhancers: Pure Vanilla Extract
A teaspoon of pure vanilla extract enhances the buttery flavor of the cake mix and complements the sweet blueberries.
Step-by-Step Recipe With Images
This one-bowl method is designed for simplicity and speed.
Prepare Your Workspace: Preheat Oven and Muffin Tin
First, set the stage for successful baking. Preheat your oven to 400°F (200°C) and prepare a 12-cup muffin pan. For easy release and cleanup, use paper liners or give the pan a thorough coating of cooking spray.
The One-Bowl Wonder: Mixing Your Cake Mix Batter
Using a large mixing bowl, blend together the cake mix, eggs, milk, oil or melted butter, and vanilla extract. Stir the mixture gently with a whisk or spatula until the ingredients are just incorporated. It’s crucial to avoid overdeveloping the gluten, which can lead to tough, dry muffins. The ideal batter should be smooth but may have a few small lumps.
Incorporating Blueberries: The Gentle Fold Technique
To add the blueberries, use a gentle folding motion with a spatula. This prevents the delicate fruit from bursting. To ensure even distribution and prevent sinking, lightly toss frozen blueberries in a tablespoon of flour or some of the dry cake mix before adding them to the batter.
Filling the Muffin Cups & Baking for Perfection
Fill each muffin cup about three-quarters full for a perfect rise and a lovely domed top.
Bake for 18-22 minutes. The optimal baking time and oven temperature will yield a beautiful golden hue. Poke a toothpick into the middle of a muffin; it should emerge clean or with only a few damp crumbs clinging to it.
Cooling Correctly: From Muffin Pan to Wire Rack
After baking, allow the muffins to rest in the pan for five minutes, then move them to a wire rack for complete cooling.
Pro Tips for Bakery-Style Cake Mix Muffins
A simple trick can elevate your muffins from homemade to bakery-quality.
The Secret to a Sky-High Muffin Top
Starting at 400°F for the initial 5-7 minutes generates a rapid steam surge that causes the batter to rise, then lower the temperature to 350°F for the rest of the baking period to ensure the interior cooks thoroughly.
FAQs-Blueberry Muffins
Cake Mix for Unbelievable Moisture
Using a cake mix as your base is a shortcut that guarantees a tender, moist crumb every time. Boxed mixes contain finely milled flour and emulsifiers that are difficult to replicate at home, providing a foolproof foundation for perfect muffins.
Why These Muffins Will Become Your New Go-To
This recipe delivers on an effortless and delicious promise. With fewer ingredients to measure and a streamlined process, you can have warm blueberry muffins ready in under 30 minutes. They are perfect for busy mornings, afternoon snacks, or a simple dessert.
Why Cake Mix is Your Ultimate Shortcut for Super Moist Muffins
Cake mixes offer unmistakable ease of use, which is evident in the expanding market across North America—expected to hit $609.45 million by 2035. However, the advantages extend well past mere time efficiency.
How Boxed Cake Mix Ensures Tenderness
Boxed cake mix is engineered for moisture. The flour is softer, and ingredients like emulsifiers help retain moisture during baking, resulting in a consistently tender texture that can be challenging to achieve from scratch.
Enhancing Moisture and Flavor with Simple Additions
A cake mix provides the base, but key additions like milk, eggs, and oil transform the batter into a truly moist and flavorful muffin.
While the mix provides a great base, adding ingredients like milk, eggs, and butter or oil enriches the batter. These additions introduce fat and protein, which contribute to a richer flavor and a classic muffin structure, elevating the final product from a simple cake to a true muffin.
RECIPE – Blueberry Muffins Made with Cake Mix (7 SERVINGS)
Blueberry Muffins Made with Cake Mix
Course: Break Fast7
servings10
minutes20
minutes285
kcalIngredients
- Dry Base:
1¾ cups (218g) yellow cake mix (from 15.25 oz box)
½ teaspoon baking powder
- Wet Ingredients:
2 large eggs, room temperature
½ cup (120ml) whole milk
⅓ cup (80ml) vegetable oil or melted unsalted butter
1¼ teaspoons pure vanilla extract
- Fruit & Finishing:
1¼ cups (185g) fresh or frozen blueberries (do not thaw if frozen)
1 tablespoon all-purpose flour (for coating berries)
2 tablespoons coarse sugar (optional, for topping)
Directions
- Preheat and Prepare Position oven rack to center and preheat to 400°F (204°C). Line 7 cups of a standard muffin pan with paper liners or generously coat with non-stick baking spray. Set aside the remaining empty cups.
- Prep Your Blueberries In a small bowl, toss blueberries with 1 tablespoon flour until evenly coated. This flour coating prevents berries from sinking and minimizes color bleeding into batter. Set aside
- Combine Wet Ingredients In a large mixing bowl, crack eggs and lightly beat with a fork. Add milk, oil (or melted butter), and vanilla extract. Whisk together until mixture is well blended and slightly frothy, about 15-20 seconds.
- Add Cake Mix Pour the cake mix and baking powder over the wet ingredients. Using a rubber spatula or wooden spoon, gently fold the mixture together with 12-15 slow strokes. Stop mixing when no large pockets of dry mix remain. Small lumps are perfectly fine—overmixing creates dense, tough muffins.
- Fold in Blueberries Add the flour-coated blueberries to batter. Fold gently with spatula using a circular motion from bottom to top, approximately 8-10 folds, until berries are distributed throughout. Handle batter delicately to keep berries intact.
- Fill Muffin Cups Using an ice cream scoop or large spoon, divide batter evenly among the 7 prepared muffin cups. Fill each cup to the rim for tall, bakery-style muffins. Sprinkle coarse sugar over tops if desired for added crunch and visual appeal
- High-Heat Start Baking Place muffin pan in preheated 400°F oven. Bake at this temperature for exactly 6 minutes—this initial blast creates tall, domed tops
- Reduce Heat and Finish Baking After 6 minutes, reduce oven temperature to 350°F (177°C) without opening the door. Continue baking for an additional 14-16 minutes until muffin tops are golden brown and spring back when lightly pressed
- Test for Doneness Insert a wooden toothpick or cake tester into the center of the largest muffin. It should come out clean or with only a few moist crumbs attached (no wet batter). If needed, bake 2-3 minutes longer
- Cool Properly Remove pan from oven and let muffins rest in the pan for 5 minutes. This settling period prevents them from falling apart. After 5 minutes, carefully transfer muffins to a wire cooling rack. Allow to cool at least 10 minutes before serving for best texture.
Notes
- Nutritional Information (Per Muffin): Calories: 285 | Fat: 13g | Carbohydrates: 38g | Protein: 4g | Fiber: 1g | Sugar: 22g
Recipe Notes & Tips
Ingredient Substitutions:
- Milk Options: Substitute with buttermilk for tangier flavor, or use almond milk/oat milk for dairy-free version
- Oil vs. Butter: Oil yields moister muffins; butter provides richer flavor
- Cake Mix Flavor: French vanilla or white cake mix works equally well
Berry Variations:
- Replace blueberries with raspberries, blackberries, or diced strawberries
- Mix ¾ cup blueberries + ½ cup white chocolate chips for decadent twist
- Use all frozen berries when fresh aren’t in season
Storage Instructions:
- Room Temperature: Store in airtight container for up to 3 days
- Refrigerator: Keep sealed up to 6 days; bring to room temperature or warm 10 seconds in microwave before serving
- Freezer: Wrap individually in plastic wrap, place in freezer bag. Freeze up to 3 months. Thaw at room temperature for 2 hours or microwave 30-45 seconds.
Troubleshooting:
- Muffins sinking: Oven temperature too low or overmixing batter
- Dry texture: Overbaking or using expired cake mix
- Berries sinking: Skip the flour coating step or use frozen berries
- Flat tops: Not enough initial heat; ensure oven fully preheats to 400°F
Freshly Squeezed Orange Juice
Freshly Squeezed Orange Juice Morning sunlight streaming through your kitchen window, the bright scent of…
Super Moist Blueberry Muffins Made with Cake Mix (Easy!)
Super Moist Blueberry Muffins Made with Cake Mix in just 30 minutes! Easy recipe with simple ingredients creates bakery-style muffins. Perfect for breakfast!
Type: Breakfast
Cuisine: US
Recipe Yield: 7
Calories: 285 for Each
Preparation Time: 10
Cooking Time: 20
Total Time: 30
Recipe Ingredients:
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