Blueberry Muffins from Cake Mix – Quick Moist Recipe

The BEST Quick & Easy Moist Blueberry Muffins

If you haven’t discovered the many things you can make with boxed cake mix besides cake, you’re in for a treat. These moist blueberry muffins are incredibly simple, made with just a few everyday ingredients. They’re perfect for breakfast, a mid-day snack, or an after-school treat — even picky eaters tend to gobble them up.

Muffins are my go-to for busy mornings and quick snacks. They bake fast, store well, and travel easily for lunches, sports practice, or road trips. Make a batch on the weekend and you’ll have a convenient grab-and-go option all week.

Easy Cake Mix Blueberry Muffins

1 box yellow, white, or lemon cake mix
2 tbsp flour
1 tsp baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
2 cups fresh or frozen blueberries (note: frozen berries can turn the batter purple)

Combine all ingredients except the blueberries and mix until smooth. Gently fold in the blueberries, reserving a few to press on top of each muffin for a pretty finish. Spoon the batter into a prepared muffin tin and bake at 375°F for 15–20 minutes, or until a toothpick inserted in the center comes out clean.

Helpful Tips

To help prevent berries from sinking, toss them with a tablespoon of flour before folding into the batter.
This base works with lots of mix-ins: diced strawberries, bananas, chopped nuts, chocolate chips, cinnamon, or raisins all work well.

Print Recipe

Quick & Easy Moist Blueberry Muffins (Made With Cake Mix)

Looking for simple breakfast or snack ideas for kids? These cake mix blueberry muffins are quick to make with boxed yellow cake mix and a handful of pantry staples. They’re soft, moist, and kid-approved.

Course: Breakfast, Snack

Keyword: blueberry, breakfast, cake mix, muffins, snacks

Servings: 12

Ingredients

1 box yellow, white, or lemon cake mix
2 tbsp flour
1 tsp baking powder
3 eggs
2/3 cup milk
1/3 cup vegetable oil
2 cups fresh or frozen blueberries *see notes

Instructions

Preheat oven to 375°F and line a muffin pan with paper cups or grease the pan well.
In a large bowl, combine the cake mix, flour, baking powder, eggs, milk, and oil. Stir until evenly mixed.
Gently fold in the blueberries, saving a few to place on top of each muffin if desired.
Spoon the batter into the prepared muffin cups, filling them nearly to the top.
Bake 15–20 minutes, or until a toothpick inserted in the center comes out clean. Cool slightly before serving.

Notes

Fresh blueberries usually give the best texture and appearance. Frozen berries can discolor the batter and are more likely to sink.
To keep berries from sinking, toss them with a tablespoon of the dry mix before folding into the batter. Setting a few berries on top of each muffin right before baking also helps.

Don’t forget to pin and save these easy blueberry muffins for later! 🙂