Cake Mix Blueberry Muffins

4.75 from 8 votes

Make cake mix blueberry muffins with white cake mix, fresh blueberries, and a lemon glaze, perfect for breakfast, dessert, or a snack.

Prep Time10

Cook Time18

Total Time28

Course: Breakfast, Dessert

Cuisine: American

Keyword: blueberries, cake mix, muffins

Servings: muffins

Calories: 233kcal

Author: Kelsey Smith

Equipment

Ingredients

Muffins

1 box white cake mix 15.25 ounces
1 tablespoon lemon zest
2 large eggs
½ cup milk
⅓ cup vegetable oil
1-½ cup blueberries
2 tablespoons turbinado sugar optional

Lemon Glaze

1 cup powdered sugar
2 tablespoons lemon juice
1 tablespoon milk

US Customary - Metric

Instructions

For the muffins

Preheat the oven to 350ºF (177ºC). Line two muffin pans with 15 baking cups.
Whisk the dry cake mix and lemon zest in a large mixing bowl until the zest is evenly distributed.
Add the eggs, milk, and oil to the large bowl. Beat with a hand mixer on medium speed until just combined.
With a silicone spatula, gently fold in the blueberries.
Evenly distribute the batter across the baking cups, leaving a small space at the top. Top evenly with turbinado sugar (optional).
Bake for 18 to 22 minutes or until golden brown on top. A toothpick inserted into the center should have a few moist crumbs but no runny batter. Let muffins cool for a few minutes in the muffin tin, then transfer them to a wire cooling rack.

For the glaze

While the muffins cool, make the lemon glaze in a small bowl by mixing the powdered sugar and lemon juice together until combined. Adjust the thickness of the glaze by adding the milk little by little. You may choose to skip the milk for a thick glaze or use all of it for a thin drizzle.
When the muffins are completely cool, top with the lemon glaze.

Video

Notes

Fresh or frozen blueberries: Instead of fresh blueberries, frozen blueberries will work just as well. Be sure to defrost them. Thaw them in the refrigerator overnight or cover them with cold water for about 5 minutes for a quicker method. Dry the berries thoroughly before adding them to the muffin batter.

Storage: These muffins are best enjoyed within a few days because the berries release moisture over time making the muffins soggy. If you plan on eating the muffins within a few days, you can store them at room temperature in an airtight container or ziplock bag. You can store them in an airtight container in the refrigerator for up to a week. To freeze, wrap the muffins individually in plastic wrap and place them in a ziplock bag or airtight container. They will last for up to three months in the freezer.

Nutrition