Blueberry Cake Mix Muffins are soft, moist, flavorful muffins, and easy to make with fresh or frozen blueberries. A buttery streusel topping makes them classic bakery-style muffins you can easily make at home with simple ingredients.
Love muffins? Try Chocolate Chip Cake Mix Muffins and Lemon Cake Mix Muffins next!
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❤️You're Going to Love These
- Soft, moist cake mix muffins bursting with fresh or frozen blueberries
- Bakery-style blueberry muffins you can make at home with a simple box of cake mix
- Buttery streusel topping adds sweet crunch and classic bakery flavor
- Quick and easy cake mix blueberry muffin recipe, no mixer and no fancy ingredients required.
- Perfect for a quick breakfast on busy mornings, weekend brunches, or freezing for a grab-and-go delicious snack.
Craving bakery-style blueberry muffins but don't want to leave the house? These delicious blueberry muffins start with boxed cake mix and juicy blueberries, stir together quickly, and bake up quicker than a coffee shop run.
🫐Ingredients
See recipe card at the bottom of the post for the full list of ingredients and exact amounts.
- Cake mix. A 13.25 to 15.25 oz. box of white cake mix, yellow cake mix, or lemon cake mix will all work well in this blueberry cake mix muffin recipe.
- Eggs. Use room temperature eggs so they mix easily into the cake batter.
- Plain Greek yogurt. Full-fat and low-fat Greek yogurt both work well in cake mix muffin recipes.
- Frozen or fresh blueberries. Use smaller berries or cut larger blueberries in half to keep them from sinking. Smaller wild blueberries are an excellent option for even distribution. Rinse frozen blueberries briefly under cold water until the water is no longer purple, then gently pat dry.
🍋Variations or Substitutions
- Instead of melted butter, use canola oil, vegetable oil, or any neutral-flavored oil in the muffin batter.
- Swap out the Greek yogurt for sour cream.
- For blueberry lemon muffins, stir lemon zest into the dry cake mix with the cinnamon and use lemon Greek yogurt. Top cooled muffins with a lemon glaze of 1 cup powdered sugar and 2 tablespoons fresh lemon juice.
🥣How to Make Cake Mix Blueberry Muffins
Step 1: Combine cake mix and cinnamon. Place ½ cup of the mixture in a small bowl for the streusel.
Make a well in the dry mix in the large mixing bowl. Crack eggs into the well and whisk until beaten. Add the yogurt and melted butter, and stir them into the eggs.
Step 2: Stir the wet ingredients into the dry cake mix until just combined. Gently fold in the blueberries.
Step 3: For the streusel, add 1 teaspoon cinnamon and 1 to 1 ½ tablespoons butter to the reserved cake mix. Stir or combine with clean hands to crumbly moist crumbs.
Step 4: Scoop mixture into muffin tin prepared with paper cups sprayed with nonstick spray. Sprinkle streusel on top of the muffin batter.
Step 5: Bake in preheated oven at 450 for 5 minutes, then turn oven down to 350 and bake for 13-15 minutes until a toothpick inserted in the center comes out clean.
Step 6: Cool muffins in the pan for about 5 minutes, then transfer to a wire rack to cool. Enjoy!
👉Helpful Hint: Skipping the streusel? Just use the full cake mix-no changes needed.
✅Top Tips
- Using frozen blueberries? Rinse them briefly under cold water until it runs mostly clear, then gently pat dry.
- Mixing the streusel by hand is the quickest and easiest way to get that perfect crumb texture.
- For evenly sized muffins, use a large cookie scoop, ice cream scoop, or measuring cup to portion the batter.
- Use smaller blueberries if possible, or cut larger blueberries in half to prevent sinking and for even distribution.
🎁How to Store Streusel Topped Muffins
- Store cooled muffins in an airtight container lined with paper towels on the bottom and top to absorb excess moisture. Leave the lid slightly ajar to allow air circulation and keep the topping crisp.
- If your kitchen is humid, store blueberry cake mix muffins in an airtight container in the fridge, with paper towels above and below the muffins to absorb moisture. The fridge can slightly dry out muffins, but it helps preserve the topping in humid conditions.
- Store at room temperature for a few days or up to one week in the fridge.
🧊Freezing Instructions
Place cooled muffins in a single layer on a baking sheet and freeze until solid. Transfer to a freezer-safe container or freezer bag, removing as much air as possible. Freeze for up to 3 months.
🔥Reheating
Warm thawed or refrigerated muffins in a 300°F oven for 5-10 minutes to refresh the texture and revive the streusel crunch.
❓FAQ
Yes. Rinse them under cold water until the water runs mostly clear, then gently pat dry.
Yes. Just use the full cake mix to make the muffins. No other changes needed.
Use a large cookie scoop, ice cream scoop, or measuring cup for consistent sizes, and fill the muffin cups all the way to the top.
Spray paper muffin cups with nonstick cooking spray to keep them from sticking to the muffins.
Place paper towels above and below the muffins to absorb moisture. Leave the lid slightly open to allow air circulation. If your kitchen is humid, store muffins with streusel in the fridge.
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📖 Recipe
Cake Mix Blueberry Muffins
Ingredients
- 1 box cake mix white, yellow, or lemon, 13.25 - 15.25 oz.
- 1 teaspoon cinnamon
- 3 large eggs
- 1 cup plain Greek yogurt, full-fat or low-fat
- ½ cup melted butter, slightly cooled
- 1 ½ cups blueberries, fresh or frozen (see notes)
Streusel Topping
- 1 teaspoon cinnamon
- 1 to 1 ½ tablespoons melted butter
- reserved cake mix
Instructions
- Preheat the oven to 425°F. Line a muffin tin with paper liners and lightly spray them with nonstick cooking spray, or lightly coat the muffin cups directly with spray.Melt the butter for the muffins and the streusel, 9 ½ tablespoons. Set aside to slightly cool.
- In a large bowl, whisk together the cake mix and 1 teaspoon cinnamon. Remove ½ cup of the mixture and place it in a small bowl for the streusel topping.
- In the large bowl, make a well in the center of the remaining dry mix. Crack the eggs into the center of the well and whisk them until beaten. Add the Greek yogurt and melted butter, and stir them together with the eggs. Use a sturdy spoon to stir the dry mix into the yogurt mixture until just combined. The mixture will be thick. Gently fold in the blueberries.
- For the streusel, add 1 teaspoon cinnamon and 1 to 1 ½ tablespoons melted butter to the reserved dry mix in the small bowl. Mix with a fork or clean hands until the mixture is well combined and crumbly.
- Scoop the batter into the 12 muffin cups, filling them to the top. Sprinkle each one with streusel.
- Bake for 5 minutes at 425°F, then reduce the oven temperature to 350°F and continue baking for 11-13 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean. The internal temperature should read 200 degrees. Cool muffins in the pan for 5-10 minutes, then transfer to a wire rack to cool.
Notes
- Rinse frozen blueberries under cold water until it runs mostly clear, then pat dry.
- Use smaller blueberries if possible, or cut larger blueberries in half to prevent sinking and for even distribution.
- Substitutions: You can use full-fat sour cream instead of Greek yogurt or oil instead of butter in the muffin batter.
- Use a scoop or measuring cup for evenly sized muffins.
- Skipping the streusel? Just use the full cake mix-no changes needed.
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