Easy Cake Mix Blueberry Muffins Recipe: Two Layers of Deliciousness by Jan Mostrom
I love to make and bake recipes to include in kid's lunches or that are a lovely surprise for breakfast. I don't often bake muffins, but I might just have to now! These delicious blueberry muffins are easier to make because they start with a yellow cake mix. Shortcut recipes using a cake mix help streamline the preparation process – and you have fewer ingredients to buy and gather. Plus you get the health benefits of blueberries in a muffin.
To make this moist shortcut blueberry muffin recipe you will need butter, vegetable oil, eggs, milk, lemon juice, a box of yellow cake mix, fresh or frozen blueberries and optional brown sugar for a crumbly, sweet top. Part of the batter is added to the muffin tins, then the blueberries are added to the remaining batter. So you're getting a layered muffin in the end!
Serve these tasty, sweet blueberry muffins for brunch, breakfast or dessert, or as a sweet snack during the day. You'll always grab a box of yellow cake mix at the store after taking a bite of these muffins!
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Cuisine: American
Prep Time: 15 minutes
Cook Time: 15 to 18 minutes
Total Time: 30 to 33 minutes
Servings: 15
Ingredients
- 1/4 cup melted butter, cooled down a bit
- 1/4 cup vegetable oil
- 3 large eggs, close to room temperature
- 1/2 cup milk, close to room temperature
- 2 teaspoons lemon juice
- 1 box (15 ounces) yellow cake mix (do not add the other ingredients listed on the box)
- 1 cup fresh or frozen blueberries, rinsed and dried
- 3 tablespoons brown sugar (optional)
Helpful Products
- Muffin Tins
- Baking Liners
- Electric Mixer
- Measuring Cups
- Measuring Spoons
- Whisk
- Rubber Spatula
- Mixing Bowl
- Airtight Containers
Recipe Notes
- To get eggs to room temperature fast, place them in a bowl of warm water.
- Love cinnamon? Add a few shakes into the batter.
- Store the muffins in an airtight container to keep them soft and moist.
Here's how to make it:
- Line a muffin tin with 12 baking liners and another with 3 additional liners. In a large bowl add melted butter, eggs, milk and lemon juice. Mix until well combined (warming the eggs helps to keep clumps out of this step).
- Add the dry cake mix to the wet ingredients.
- Mix with an electric mixer on medium or a whisk and blend until smooth.
- Place a large spoonful of batter into each cupcake holder.
- Now place the blueberries in the leftover batter and gently mix.
- Add the rest of the batter to the cups.
- Top the batter with a sprinkle of brown sugar (if you like sweeter muffins).
- Bake in a preheated 350-degree F oven for 15 to 23 minutes for frozen blueberries, a little less if your blueberries are fresh. Remove them from oven when they are golden brown and a toothpick comes out clean or with just a few crumbs. Check on your muffins as all of our ovens cook differently. (Make sure not to overcook them or they will be dry.)
- Cool for a few minutes before taking the muffins out of the tins. Serve at room temperature or warm.
Nutrition Facts Per Serving
Calories: 217
Total Fat: 9.3g
Saturated Fat: 2.6g
Cholesterol: 79mg
Sodium: 271mg
Total Carbohydrate: 29.3g
Dietary Fiber: 0.7g
Total Sugars: 16.7g
Protein: 4.4g
Vitamin D: 8mcg
Calcium: 63mg
Iron: 1mg
Potassium: 82mg
Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.
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