Description
Super Moist Blueberry Muffins Made with Cake Mix in just 30 minutes! Easy recipe with simple ingredients creates bakery-style muffins. Perfect for breakfast!
Ingredients
Scale
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)
Instructions
- 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
- 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
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
Nutrition
- Serving Size: 1
- Calories: 285
- Sugar: 22
- Fat: 13
- Carbohydrates: 38
- Fiber: 1
- Protein: 4