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.
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!
- 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.Jump to Recipe
In a large mixing bowl, add the eggs. Beat the eggs until fully combined.
Add the milk and oil to the eggs.
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 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.
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 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.
- 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.
- 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.
Once the muffins have cooled on a wire rack, place them in an airtight container and store them for 3-4 days. 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.
In addition to some pretty tasty muffins like mini chocolate chip 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!
No. For this recipe, you will only use the dry cake mix as one of the ingredients. Disregard the boxed cake mix instructions.
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.
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.
Blueberry Muffins With Cake Mix
- 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
- 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.