Ingredients
1 box (15.25 oz) White or Yellow Cake Mix
3 large Eggs
1/2 cup Vegetable Oil
1 cup Whole Milk or Water
1.5 cups Fresh or Frozen Blueberries
1 tsp Vanilla Extract (optional)
1 tbsp All-purpose flour (for coating berries)
Instructions
Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners.
Step 2: In a large bowl, whisk together the eggs, oil, milk, and vanilla extract until well combined.
Step 3: Add the cake mix to the wet ingredients and stir gently until just combined; do not over-mix.
Step 4: In a small bowl, toss the blueberries with 1 tablespoon of flour or dry cake mix to prevent them from sinking.
Step 5: Gently fold the coated blueberries into the muffin batter using a spatula.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.
Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring to a wire rack.
Notes
For a bakery-style crunch, sprinkle coarse sugar on top before baking. If using frozen berries, do not thaw them first.
- Prep Time: PT10M
- Cook Time: PT20M
- Category: Desserts & Baking
- Cuisine: American
Nutrition
- Serving Size: 1 muffin
- Calories: 210
- Sugar: 18g
- Sodium: 280mg
- Fat: 9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 35mg