Description
A lightning-fast recipe to create moist, bakery-style blueberry muffins using cake mix as a shortcut base.
Ingredients
1 box (15.25 oz) White or Yellow Cake Mix
2 large Eggs
1/2 cup Water or Milk
1/4 cup Vegetable Oil
1/2 cup Sour Cream or Greek Yogurt
1 1/2 cups Fresh or Frozen Blueberries
1 tsp Vanilla Extract
Optional: 1 tbsp Lemon Zest
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or spray with non-stick cooking spray.
Step 2: In a large mixing bowl, whisk together the eggs, milk, oil, sour cream, and vanilla extract until smooth.
Step 3: Add the dry cake mix to the wet ingredients and stir until just combined; be careful not to overmix the batter.
Step 4: Gently fold in the blueberries (and optional lemon zest) using a spatula until evenly distributed.
Step 5: Divide the batter evenly among the 12 muffin cups, filling each about 3/4 full.
Step 6: Bake for 18-22 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
Step 7: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
Using sour cream instead of just water/oil makes these much richer and helps them stay fresh longer.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Desserts & Baked Goods
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210 kcal
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 2g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg
