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Home » Breakfast

Blueberry Muffins With Cake Mix

Modified: Nov 15, 2024 · Published: Jul 24, 2023 · by Venessa Mandelkow · This post may contain affiliate links · 2 Comments

Jump to Recipe

Blueberry muffins for a quick breakfast are always a great option. Baking easy, gluten free blueberry muffins with cake mix recipe - now that is an even better option! The ease of opening up a cake mix without worrying about choosing the right gluten free flour blend. Making life simplified, one cake mix muffin recipe at a time. Enjoy this blueberry muffin cake mix recipe anytime you want fluffy muffins with simple ingredients.

three blueberry muffins on a white plate.

Blueberry muffins using a cake mix is the perfect recipe if you need to bring gluten free muffins to someone. And you have never heard of sweet rice flour, sorghum flour, almond flour… it is overwhelming, to say the least. Even if you have been eating a gluten free diet for a long time, it is nice to have a simple recipe every now and then. This delicious blueberry muffin recipe is one of them!

Jump to:
  • Muffin Ingredients
  • Step-By-Step Instructions
  • Ingredient Substitutions
  • Muffin Variations
  • How To Storage Muffins
  • Meal Planning
  • FAQs
  • Recipe

Muffin Ingredients

ingredients.
  • Gluten Free Cake Mix - I love Aldi's inexpensive gluten free yellow cake mix. Use your favorite gluten free cake mix. 
  • Eggs - Gives the structure of the muffin. 
  • Oil - Canola or Vegetable oil. 
  • Milk - Milk makes the muffins tender and adds a bit of sweetness and moisture.
  • Vanilla Extract - Adds another layer of flavor.
  • Lemon Zest - Blueberries and Lemons are perfect together. 
  • Blueberries - The star of the muffin!

See the recipe card for the exact measurements and complete instructions. Selected ingredients are based on current serving sizes measured by the Monash FODMAP App at the time of publishing. As always, follow your gut and modify as needed.

Step-By-Step Instructions

three eggs in a clear bowl with a whisk.

In a large mixing bowl, add the eggs. Beat the eggs until fully combined. 

beaten eggs, and milk in a clear bowl.

Add the milk and oil to the eggs. 

zest lemon with a microplaner.

Zest your lemon with a microplane into the wet ingredients. Make sure you only get the top of the rind. The white part of the lemon rind is bitter. Nobody wants bitterness in their muffins. 

add gluten free cake mix to the egg mixture.

Add the gluten free cake mix to the wet ingredients. Use a whisk to combine the cake batter. Resist the urge to use an electric mixer or a stand mixer. Using powered mixers may cause the muffin batter to be overworked and tough even on low speed.  

adding blueberries to muffin batter in a clear bowl.

Fold in the blueberries, gently stirring them into the muffin batter. 

filling muffin cups with batter.

Line the muffin pan with paper muffin liners. Fill each muffin cup ⅔ of the way full. I use a cookie scoop to transfer the batter into the muffin pan easily. 

Bake in a preheated 350 degree F oven for 30-35 minutes or until a toothpick comes out clean and the tops are golden brown. 

Ingredient Substitutions

  • Cake Mix - Not following a gluten free diet? Replace the gluten free cake mix with your favorite box of cake mix. 
  • Milk - Need a dairy-free option? Use your favorite milk substitute. Our favorite is unsweetened almond milk.
  • Fresh Berries - Replace the blueberries with raspberries or blackberries for different fruit options.

Muffin Variations

  • Cake Mix Flavors - Want to use a white cake mix - that will work! Want to amp up the lemon flavor, use a lemon cake mix. 
  • Additions - replace the blueberries with chocolate chips and omit the lemon zest. 
  • Lemon Glaze Topping - Whip a quick lemon glaze with powdered sugar and lemon juice to top the muffins.
  • Streusel Topping - Create a quick streusel topping with a mixture of gluten free flour, brown sugar, and butter to top the muffins.
twelve muffins in a muffin pan.

How To Storage Muffins

To Store: Once the muffins have cooled on a wire rack, place them in an airtight container and store them for 3-4 days.

To Freeze: These muffins will freeze wonderfully too. Place them in a freezer-friendly container or a freezer bag and freeze them for up to three months.

Meal Planning

In addition to some pretty tasty muffins like mini chocolate chip muffins or raspberry muffins, add an egg bake to your breakfast meal plan. Add some breakfast burritos or egg sandwiches to have a quick breakfast ready for the entire week. Have more time for breakfast? Make a batch of French toast or pancakes!

FAQs

Do I need to follow the instructions on the cake mix box to make cake mix blueberry muffins?

No. For this recipe, you will only use the dry cake mix as one of the ingredients. Disregard the boxed cake mix instructions.

​Do I have to use paper liners for the muffin cups?

If you do not have any paper liners or would rather not use them, feel free to grease the muffin tin with nonstick spray before adding the muffin batter.

What causes muffin batter to turn purple?

If you accidentally smash a fresh blueberry, it will release its color into the batter, which can turn the batter purple. Also, if you use frozen blueberries, they tend to turn the muffin batter purple as they defrost.

Recipe

twelve muffins in a muffin pan.

Blueberry Muffins With Cake Mix

5 from 4 votes
The ease of opening up a cake mix without worrying about choosing the right gluten free flour blend. Making life simplified, one cake mix muffin recipe at a time.
Prep Time: 10 minutes minutes
Cook Time: 35 minutes minutes
Total Time: 45 minutes minutes
Servings: 16 Muffins
Author: Venessa Mandelkow
Pin Print (email required)

Equipment

  • Muffin Pan
  • Whisk
  • Microplane

Ingredients

  • 3 Eggs
  • ⅔ cup Milk
  • ⅓ cup Oil Vegtable or Canola
  • 1 teaspoon Vanilla Extract
  • 1 teaspoon Lemon Zest
  • 15 oz Gluten Free Cake Mix
  • 1 cup Fresh Blueberries
Prevent your screen from going dark

Instructions

  • Preheat the oven to 350 degrees F.
  • In a large mixing bowl, crack open the eggs. Beat the eggs with a whisk.
  • Add the milk and oil to the eggs in the large bowl.
  • With a microplane, zest your lemon into the wet ingredients.
  • Add the gluten free cake mix to the wet ingredients. Use a whisk to combine the cake mix into the egg mixture.
  • Fold in the blueberries, gently stirring them into the muffin batter.
  • Line the muffin pan with paper muffin liners. Fill each muffin cup ⅔ of the way full. I use a cookie scoop to quickly transfer the batter into the muffin pan.
  • Bake in a 350 degree F oven for 30-35 minutes or until a toothpick comes out clean.
  • After ten minutes, remove the muffins from the pan, place them on a cooling rack, and allow the muffins to cool completely.

Notes

 
Low FODMAP Notes:
Blueberries have been tested by Monash Food App to be safe at 1 cup a serving. As always follow your gut and modify as necessary. 
Gluten Free Cake Mix - If you can tolerate wheat, swap out the gluten free cake mix for one that isn't gluten free. 

Nutrition Information

Serving: 1 MuffinCalories: 156kcalCarbohydrates: 25gProtein: 2gFat: 6gSugar: 12g
Love this recipe?Tag Us @Loveable_Lemons or #loveablelemons

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Comments

    5 from 4 votes (3 ratings without comment)

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    Recipe Rating




  1. Darice Vogel says

    February 10, 2025 at 6:41 am

    5 stars
    This is fantastic muffins and so easy. I used frozen blueberries thawed on paper towels and it worked out great. You must try this recipe.

    Reply
    • Venessa Mandelkow says

      February 10, 2025 at 8:49 am

      I love to hear feedback like this! Thank you so much for taking time to comment. -Venessa

      Reply
Writer sitting on rocks

Hello, I'm Venessa! After a diagnosis that would change how I cook and eat meals, I had to adapt my favorite recipes to be low FODMAP—turning what was once a sour lemon into something loveable. So join me on a delicious journey to falling in love with food again.

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four images fresh blueberries, battering filling cups, muffins on a plate and muffins in a muffin tin.

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