Description
These quick and easy blueberry muffins are made with a simple cake mix base, creating incredibly moist, tender muffins bursting with fresh or frozen blueberries and subtle vanilla flavor. Perfect for busy mornings, weekend brunches, or whenever you need a homemade treat without the complicated prep work.
Ingredients
- 1 box yellow, white, or lemon cake mix, yellow and lemon varieties work best for blueberry muffins
- 2 tablespoons flour, helps absorb moisture from the berries
- 1 teaspoon baking powder, adds extra lift for fluffier muffins
- 3 large eggs, bind the batter and add richness
- 2/3 cup milk, creates a tender, moist crumb
- 1/3 cup vegetable oil, keeps the muffins incredibly moist
- 2 cups fresh or frozen blueberries, frozen berries work wonderfully and don't require thawing
Instructions
- Combine Dry Ingredients: In a large mixing bowl, whisk together the cake mix, flour, and baking powder for about 30 seconds until well combined.
- Mix Wet Ingredients: In another bowl, whisk together the eggs, milk, and vegetable oil until smooth and fully blended.
- Combine Wet and Dry: Pour the wet mixture into the dry ingredients and stir gently with a spatula until just combined, about 20-30 seconds. The batter should be slightly lumpy, not overmixed.
- Fold In Blueberries: Gently fold the blueberries into the batter using a few careful strokes, being careful not to crush them or overmix the batter.
- Preheat Oven: Heat your oven to 350 degrees Fahrenheit and line a standard 12-cup muffin tin with paper liners or lightly grease the cups.
- Fill Muffin Cups: Using a muffin scoop or spoon, divide the batter evenly among the prepared muffin cups, filling each about three-quarters full.
- Bake: Bake for 22-26 minutes, until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
- Cool: Allow the muffins to cool in the pan for about 5 minutes, then transfer them to a wire rack to cool completely.
- Prep Time: 10 minutes
- Cook Time: 25 minutes