Get ready to indulge in a delightful treat that’s as easy to make as it is delicious! These Blueberry Muffins with Cake Mix are the perfect solution for busy mornings or a sweet afternoon snack. With just a handful of ingredients and a mere 30 minutes from start to finish, you can whip up a batch of fluffy, moist muffins bursting with juicy blueberries. Whether you’re a seasoned baker or a kitchen novice, this recipe will have your taste buds dancing and your friends begging for more. Don’t miss out on the chance to make your mornings brighter with these scrumptious muffins!
Prep Time: 10 mins
Cook Time: 20 mins
Total Time: 30 mins
Cuisine: American
Serves: 12 muffins
Ingredients
- 1 box yellow cake mix
- 1 cup blueberries (fresh or frozen)
- 1/2 cup vegetable oil
- 3 large eggs
- 1/2 cup water
- 1 teaspoon vanilla extract
Instructions
- Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease the cups with cooking spray.
- In a large mixing bowl, pour the yellow cake mix and create a small well in the center.
- Add vegetable oil, eggs, water, and vanilla extract to the cake mix. Using an electric mixer or whisk, blend the ingredients together until smooth and well combined, about 2 minutes.
- If using frozen blueberries, do not thaw them. If using fresh blueberries, gently rinse and pat dry with paper towels.
- Carefully fold the blueberries into the batter, being gentle to prevent breaking the berries and turning the batter blue.
- Using a large spoon or ice cream scoop, evenly distribute the batter into the prepared muffin cups, filling each about 2/3 full.
- Optional: Sprinkle a small amount of granulated sugar on top of each muffin for a crispy, sweet crust.
- Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Remove from oven and let the muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.
- Serve warm or at room temperature. Store in an airtight container for up to 3 days.
Tips
- Choose the Right Blueberries: Fresh blueberries are ideal for this recipe, but if you’re using frozen ones, skip the thawing process to maintain their shape and prevent the batter from turning blue.
- Don’t Overmix: When folding in the blueberries, be gentle! Overmixing can break the berries and lead to a less appealing color and texture.
- Use an Ice Cream Scoop: For perfectly portioned muffins, use an ice cream scoop to distribute the batter evenly into the muffin cups.
- Add a Sweet Crunch: For an extra touch of sweetness and texture, sprinkle a little granulated sugar on top of each muffin before baking.
- Check for Doneness: Keep an eye on your muffins as they bake. Start checking for doneness at 18 minutes by inserting a toothpick into the center; it should come out clean when they’re ready.
- Storage Tips: To keep your muffins fresh, store them in an airtight container at room temperature for up to 3 days. For longer storage, consider freezing them!
Nutrition Facts
Calories: kcal
Carbohydrates: g
Protein: g
Fat: g
Saturated Fat: g
Cholesterol: mg
