Name: Cake Mix Blueberry Muffins
Prep time: 10 min
Cook time: PT-487923H39M43S
Total time: 30 min
Cuisine: American
Ingredients: 1 box yellow or vanilla cake mix; 2 large eggs; 1/3 cup vegetable oil; 2/3 cup milk or water; 1 to 1 1/2 cups fresh or frozen blueberries; Optional: 1 tsp vanilla extract; Optional: 1 tsp lemon zest; Optional: coarse sugar for topping; Optional: 1 tbsp all-purpose flour (to coat berries if using frozen)

Cake Mix Blueberry Muffins are one of my favorite quick-bake treats. They come together with minimal effort but taste like I spent all morning in the kitchen. Soft, fluffy, and bursting with juicy blueberries, these muffins are perfect for breakfast, brunch, or an easy snack any day of the week.

Cake Mix Blueberry Muffins

Why You’ll Love This Recipe

I love how convenient this recipe is—using cake mix cuts down on prep time while still delivering delicious, bakery-style muffins. I don’t need to measure out flour, sugar, or baking powder, and I still get light, moist muffins every time. It’s also a fun recipe to customize with different mix-ins or toppings, depending on what I have on hand.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Box of yellow or vanilla cake mix
Eggs
Vegetable oil
Milk or water
Fresh or frozen blueberries
Optional: vanilla extract, lemon zest, coarse sugar for topping

Directions

I preheat the oven to 350°F and line my muffin tin with paper liners or grease it lightly.
In a large bowl, I combine the cake mix, eggs, oil, and milk (or water). I mix until just combined—being careful not to overmix.
I gently fold in the blueberries. If I’m using frozen berries, I toss them in a little flour first to help prevent them from sinking.
I divide the batter evenly among the muffin cups, filling each about ¾ full.
Sometimes, I sprinkle coarse sugar or a few extra berries on top before baking.
I bake for 18–22 minutes, or until the tops are golden and a toothpick comes out clean.
I let them cool in the pan for a few minutes before transferring to a wire rack.

Servings and timing

This recipe makes about 12 standard-sized muffins. It takes roughly 30 minutes total—10 minutes to prep and 18–22 minutes to bake.

Variations

When I want a citrusy twist, I add lemon zest to the batter. I’ve also stirred in white chocolate chips, chopped nuts, or swapped the blueberries for raspberries. If I’m in a fall mood, I use spice cake mix and add a pinch of cinnamon for a cozier flavor.

storage/reheating

I store leftover muffins in an airtight container at room temperature for up to 3 days. If I want to keep them longer, I freeze them individually wrapped and just thaw or warm them in the microwave for about 20 seconds before eating.

FAQs

Can I use frozen blueberries?

Yes, I often use frozen blueberries. I don’t thaw them first—I just toss them in a bit of flour to keep the color from bleeding into the batter.

What kind of cake mix works best?

I usually go with yellow or vanilla cake mix, but white cake mix or even lemon cake mix works great too.

Can I make mini muffins with this recipe?

Absolutely. I just reduce the baking time to about 10–12 minutes and keep an eye on them.

How do I keep the blueberries from sinking?

I toss them in a tablespoon of flour before folding them into the batter—it helps suspend them evenly.

Can I make these dairy-free?

Yes, I substitute water or a non-dairy milk like almond or oat, and use a dairy-free cake mix.

Conclusion

These Cake Mix Blueberry Muffins are my go-to when I want something fast, easy, and delicious. With minimal ingredients and a quick prep time, they’re perfect for busy mornings or last-minute baking. I love how customizable they are, and they always come out soft, sweet, and loaded with berry flavor.