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5 from 1 vote

Easy Blueberry Muffin Cake Mix recipe

Enjoy a fail-proof, easy-to-make blueberry muffin cake mix recipe that guarantees delicious results every time
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Servings 12 muffins
Calories 263kcal
Author Sushma Iyer

Ingredients

  • 1/2 cup (120 gms) Yogurt refer notes
  • 1/2 cup (112 gms) Oil
  • 1/2 cup (125 gms) Milk
  • 1 tsp Lemon Zest
  • 1 box Cake Mix
  • 1/4 cup (62 gms) Plain Flour refer notes

Streusel Topping

  • 1/3 cup Flour
  • 1/3 cup Brown Sugar
  • 1/2 tsp Cardamom Powder
  • 1 tbsp Butter

Instructions

Preparatory Steps

  • Wash and dry the blueberries thoroughly.
  • Line a muffin tin with paper liners or grease it with nonstick spray. Preheat the oven to 375°F (180°C).

Streusel Topping

  • In a small bowl, mix flour, brown sugar, cardamom powder, and butter until crumbly and resembling wet sand like texture. Set aside.

Muffin Batter

  • In a large bowl, using a whisk, combine yogurt, oil, milk, and lemon zest.
  • In another bowl, sift together the white cake mix and additional flour.
  • Gently fold the dry ingredients into the wet mixture until just combined using a rubber spatula with a cut and fold technique. Stir in the blueberries.
  • Fill the prepared muffin cups almost to the brim with batter.
  • Sprinkle streusel topping over each muffin.
  • Bake for 23 to 28 minutes, or until golden brown and a skewer inserted into the center comes out clean.
  • Cool in the pan for 2 minutes before transferring to a wire rack to cool completely.

Video

Notes

  • Ensure that all your ingredients, especially yogurt and milk, are at room temperature before mixing. This helps create a smoother batter and ensures even baking.
  • Yogurt can be substituted with eggs. If using eggs skip the additional 1/4 cup flour. Refer our post on Cake mix recipe without eggs to understand why do we need additional flour while following a cake mix recipe that has no eggs in it. 
  • Avoid overmixing the batter, as this can result in tough muffins. Use a gentle hand when combining the wet and dry ingredients to maintain a light and fluffy texture. Since this is an eggless recipe, you do not need any electric mixer or stand mixer to make this.
  • Fill the muffin liners almost to the brim with batter for tall, bakery-style muffins. Use an ice cream scoop or a large spoon to ensure consistent portion sizes.
  • To achieve bakery-style muffin tops, ensure ample space for rising by lining only 6 cavities on your muffin pans with paper liners, prompting batch baking for optimal results.
  • Use a toothpick or skewer to test the doneness of the muffins. Insert it into the center of a muffin—if it comes out clean or with a few moist crumbs clinging to it, the muffins are ready.
  • Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. This prevents them from becoming soggy on the bottom due to trapped steam.
  • Consider glazing the muffins for additional flavor and presentation.
  • If you prefer making this recipe from scratch, then simply follow our lemon muffins recipe and add blueberries to the batter.

Nutrition

Calories: 263kcal | Carbohydrates: 38g | Protein: 3g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 3mg | Sodium: 322mg | Potassium: 54mg | Fiber: 1g | Sugar: 20g | Vitamin A: 27IU | Vitamin C: 0.3mg | Calcium: 116mg | Iron: 1mg
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