Cake Mix Blueberry Muffins

a cake mix blueberry muffin on a white plate.

5 from 1 vote

Blueberry Cake Mix Muffins are soft, moist muffins bursting with blueberries. Made with a simple box of cake mix and topped with buttery streusel, these easy bakery-style muffins come together fast with fresh or frozen berries.

Prep Time10

Cook Time20

Course: Breakfast, Snack

Cuisine: American

Servings:

Calories: 278kcal

Author: Cara Lanz

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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