Blueberry Cake Mix Muffins
These blueberry cake mix muffins are soft, fluffy, and made with a simple shortcut that keeps things easy. A great gluten free option for breakfast or snack.
Servings: 12 Muffins
Equipment
Ingredients
- 3 large eggs
- ⅔ cup milk (Note 1)
- ⅓ cup neutral oil like vegetable oil
- 1 teaspoon vanilla extract
- 1 teaspoon lemon zest (Note 2)
- 15 oz yellow cake mix gluten free if needed (Note 3)
- 1 cup fresh blueberries (Note 4)
Instructions
- Preheat the oven to 350 degrees F. Line a muffin pan with paper liners or lightly coat with cooking spray.
- In a large mixing bowl, add the milk, oil, and vanilla extract.
- Using a microplane, zest the lemon. Whisk to combine.
- Add the cake mix to the bowl and whisk until the batter is smooth.
- Gently fold in the blueberries using a spatula.
- Fill each muffin cup about ⅔ full. A cookie scoop works well for this.
- Bake for 20-25 minutes, or until the tops are lightly golden brown and a toothpick inserted in the center comes out clean.
- Let the muffins cool in the pan for 10 minutes, then transfer to a cooling rack to cool completely.
Notes
Note 1: This recipe was tested using 1% milk. Unsweetened almond milk or lactose-free milk will also work.
Note 2: Avoid getting any of the white part of the lemon rind (pith) when zesting. It is bitter and not what we want.
Note 3: A white or French vanilla cake mix can be used for a slightly different flavor. Use gluten free cake mix if needed.
Note 4: Frozen blueberries can be used. Add them straight from the freezer and fold gently.
Nutrition Information
Serving: 1 MuffinCalories: 217kcalCarbohydrates: 31gProtein: 3gFat: 8gSugar: 17g
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