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Posted: 07/07/2020

Easy Lemon Blueberry Muffins

Name: Easy Lemon Blueberry Muffins
Prep time: 10 min
Cook time: 23 min
Total time: 33 min
Cuisine: American
Ingredients: 1 package lemon cake mix (dry mix only); 1/4 cup all purpose flour; 1 teaspoon baking powder; 3 eggs; 2/3 cup milk; 1/3 cup vegetable oil; 1 1/2 cups frozen blueberries

Total Time: 33 minutes ★★★★ 2 Reviews Jump to Recipe

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Breakfast made easy – these Easy Lemon Blueberry Muffins start with a cake mix in this easy muffin recipe. They are soft and tender and perfect every time!

PIN IT FOR LATER!

We LOVE muffins at our house! Make sure you also try our favorites – my mom’s Brown Sugar Muffins or these Cinnamon Muffins. Or check out the rest of my breakfast recipes!

I love cooking and baking. And there is all kinds of satisfaction from starting a recipe completely from scratch.

But I’m definitely not opposed to throwing in a cake mix every now and again.

I totally also realize that muffins are not difficult, and making them from scratch really doesn’t very much longer than these cake mix muffins. But I still love to make these every now and again because the flavor is great and they really are foolproof.

Plus, my husband will eat almost a whole batch of these in a couple days. That’s how much he loves them!

And if you have a little baker in your house, these Lemon Blueberry Muffins are a great way to get them into the kitchen!

How to Make Cake Mix Muffins

Start by combining your dry ingredients. The cake mixes are usually kind of lumpy – you don’t need to get all of the lumps out, but I will break apart any of the big lumps.
Combine your wet ingredients. I like to just do this all in a large liquid measuring cup so that I don’t get more dishes dirty than I need to.
Combine the wet and the dry. Just pour your liquid in and stir just until combined. Again, you don’t need to get rid of all of the lumps!
Add the blueberries and gently fold in. They might streak the batter purple just a bit, but that’s normal. Just try to stir the least amount possible.
Pour the batter into your muffin cups and bake!

Tips and Tricks

Any blueberries will work! If you prefer fresh blueberries, you can use them. However, if you do stick with frozen blueberries they don’t need to defrost before mixing.
After adding your frozen blueberries to the batter, stir them in right away. Otherwise the blueberries will start to stick together and then you’ll have big clumps of blueberries instead of having them throughout the whole batter.
Feel free to mix it up with other berries! This recipe would work just as well with raspberries or blackberries. I would stay away from strawberries, they could leave your muffin a little too soggy.
Store these lemon blueberry muffins in an airtight container, and they will stay fresh up to three days. Just remember that they might get a little bit sticky, but that is totally normal.
For more lemon flavor, add a bit of lemon extract.
Or if you aren’t a lemon fan, use a white or yellow cake mix instead of the lemon cake mix.
I know that cake mixes can vary by weight, but I have had luck with any of the main brands of standard sized cake mixes.

More Blueberry Recipes

Blueberry Banana French Toast Bake
Blueberry Cobbler
Fresh Blueberry Crisp
Orange Blueberry Bread
Blueberry Cream Cheese Pastries

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