Easy Cake Mix Blueberry Muffins are all about easy ingredients and with a time saving twist! These moist muffins are a breeze to make, thanks to a handy cake mix, and they’re crowned with a delightful streusel topping. Say hello to gourmet muffins in a fraction of the usual time! Trust me, these muffins are as fuss-free as it gets, but they taste like you went all out.
This box of cake mix recipe for delicious blueberry muffins offers vibrant lemon and blueberry flavors, and the added richness of sour cream and butter. That means you’re not just getting a sugary treat—there’s a balanced blend of flavors that will leave you feeling satisfied.
The basics of these easy muffins start with whisking together sour cream, melted butter, and eggs, then adding in the lemon cake mix for a shortcut to flavor. Fold in fresh blueberries, sprinkle with optional sparkling sugar, and you’ve got a tray of muffins that are both effortless and delicious. Bake them up and you have a tasty treat that’s sure to please a crowd.
You’ll need the following ingredients to make this Easy Cake Mix Blueberry Muffins:
- Sour cream– Opt for full-fat sour cream for a richer, moister muffin.
- Butter– Unsalted butter is used in this recipe, allowing you to control the salt content, but salted will work well also.
- Eggs– Large eggs are recommended for consistency. Make sure they’re at room temperature for better mixing.
- Lemon Cake Mix– The lemon version gives a nice citrus touch that complements the blueberries, but feel free to use a yellow cake mix. I love using Duncan Hines brand, but Betty Crocker will work also.
- Blueberries– Fresh blueberries are ideal for the best texture and flavor. However, if you’re using frozen, do not thaw them before adding to the batter to avoid excess moisture.
- Sparkling sugar– This is optional but adds a nice crunch and extra sweetness to the top of the muffins.
HOW TO MAKE THIS EASY MUFFIN RECIPE: STEP BY STEP
Check out these easy-to-follow visuals. Find the FULL Printable Recipe Card with exact measurements below.
Step 1: Preheat your oven to 375 F and prepare your muffin tin either by spraying it with nonstick spray or lining it with paper liners. Set aside for later use.
Step 2: In a medium-sized bowl, whisk together the sour cream, melted unsalted butter, and large eggs until well combined.
Step 3: Add the lemon cake mix to the wet ingredients. Whisk until there are no dry spots of cake mix remaining in the bowl.
Step 4: Using a spatula, gently fold in the fresh blueberries into the batter, making sure they’re evenly distributed.
Step 5: Scoop the cake batter into the prepared muffin tin, filling each cavity about three-quarters full. Optionally, sprinkle about 1/8 teaspoon of sparkling sugar on top of each muffin for added crunch and sweetness.
Step 6: Place the muffin tin in the preheated oven and bake for 23-25 minutes. The muffins should be golden brown on top, and a cake tester inserted into the center should come out with only a few moist crumbs.
Step 7: Once done, remove the muffins from the oven and allow them to cool slightly before serving. They’re excellent when served warm and can be enjoyed with butter if desired.
SUBSTITUTIONS AND ADDITIONS:
- Sour Cream: You can replace it with an equal amount of Greek yogurt for a healthier alternative or even use buttermilk for a slightly different tangy note.
- Unsalted Butter: If you only have salted butter, you can use it, but be aware it might alter the overall saltiness. Coconut oil could also be used for a dairy-free option.
- Eggs: For a vegan alternative, try using flax eggs (1 tablespoon ground flaxseed mixed with 2.5 tablespoons water per egg).
- Lemon Cake Mix: Vanilla or white cake mix could be used as a base if you prefer a less citrusy flavor. You can add lemon zest to bring in some of that lemon flavor.
- Blueberries: Raspberries, blackberries, or even diced strawberries could be used for a different berry twist.
- Sparkling Sugar: Regular granulated sugar or turbinado sugar could serve as a suitable alternative for topping the muffins, or use a simple sugar glaze.
- Lemon Zest: For an extra zing of citrus, add the zest of one lemon to the batter.
- Nuts: Consider folding in some chopped walnuts or almonds for added texture and flavor.
- Spices: A dash of cinnamon or nutmeg could add a warm, spiced flavor to the muffins.
- Chocolate Chips: For a sweet twist, include a handful of white or dark chocolate chips.
- Streusel Topping: Mix together flour, sugar, and butter to create a crumbly streusel topping for added texture and sweetness.
- Cream Cheese Filling: A dollop of a simple cream cheese and sugar mixture in the middle of each muffin could create a delightful creamy center.
- Glaze: A simple glaze made from powdered sugar and lemon juice could be drizzled over the top for added sweetness and presentation.
TIPS for making these Blueberry Cake Mix Muffins:
- Room Temperature Ingredients: For smoother mixing and better texture, ensure that the sour cream, butter, and eggs are at room temperature before you begin.
- Don’t Overmix: Once you add the lemon cake mix, whisk until just combined. Overmixing can result in tough muffins.
- Use a Scoop: For even sized muffins, consider using an ice cream scoop to divide the batter among the muffin tin cavities.
- Blueberry Distribution: To ensure that blueberries are evenly distributed and don’t sink to the bottom, you can lightly dust them with flour before folding them into the batter. This also helps prevent turning the batter purple.
- Test for Doneness: Insert a toothpick or cake tester into the center of a muffin. If it comes out with a few moist crumbs, the muffins are done. Avoid overbaking to keep them moist.
- Optional Add-Ins: Feel free to add some lemon zest, and fresh lemon juice for an extra citrus kick, or include nuts like walnuts or almonds for additional crunch.
- Muffin Liner Tips: If you’re using paper liners, consider spraying them lightly with cooking spray to make the muffins easier to remove.
- Storage: These muffins keep well in an airtight container for up to 3 days at room temperature or can be frozen for up to 3 months.
- Reheating: If you’ve stored the muffins, a quick 10-15 seconds in the microwave can bring back that just-baked warmth and softness.
- Sparkling Sugar Substitute: If you don’t have sparkling sugar, a light sprinkle of regular granulated sugar before baking can also give a nice, sweet crust to the muffin tops.
FAQs about Cake Mix Blueberry Muffins
Storage & Freezing
To store these lemon-blueberry muffins, first let them cool completely. Once cooled, place them in an airtight container to maintain their freshness. They can be stored at room temperature for up to 3 days.
If you want to extend their shelf life, you can also freeze them. To do so, wrap each muffin individually in plastic wrap and then store them in a zip-top freezer bag. These muffins can be frozen for up to 3 months. When you’re ready to enjoy one, you can either let it thaw at room temperature or give it a quick zap in the microwave for about 15-20 seconds.
Easy Cake Mix Blueberry Muffins
- 1 cup Sour Cream
- 1/4 cup Unsalted Butter melted
- 2 Large Eggs
- 1 15.25 ounce Lemon Cake Mix
- 2 cups fresh Blueberries
- 1 1/2 teaspoons Sparking Sugar optional
- Preheat the oven to 375 F and prepare a muffin tin by spray with pan spray, or lining with paper liners. Set aside.
- In a medium bowl, whisk together the sour cream, butter and eggs. Add the lemon cake mix and whisk until there are no dry spots of cake mix left.
- Fold in the blueberries with a spatula, then scoop the batter into the prepared muffin tin. Sprinkle approximately 1/8 teaspoon of sparking sugar on top of each muffin.
- Bake the muffins for 23-25 minutes, or until the muffin are golden brown on top and a cake tester inserted in the center comes out with a few moist crumbs attached.