Why settle for store-bough, Otis Spunkmeyer’s blueberry muffins when you can make a much better batch at home?
These blueberry muffins are simply the best – no exaggeration.
They have the perfect balance of denseness and moistness and are bursting with fruity blueberry goodness.
Have them for breakfast, brunch, or an afternoon or midnight snack. They’re so good, you’ll never get tired of them! I myself can’t contain myself to just one.
Here’s the kicker: this recipe is unbelievably easy. It’s not entirely homemade because it uses white cake mix, but it definitely tastes like it.
With this recipe, you can fool everyone into thinking you made blueberry muffins entirely from scratch.
Easy Blueberry Muffins
One bowl and 10 minutes of prep time are all it takes to make these easy blueberry muffins. If you’re new to baking, this recipe is a great place to start!
Not only is it a cinch, but it also requires the most basic ingredients. You don’t even need fresh blueberries here – even frozen or canned will do.
It’s newbie-friendly and yields scrumptious blueberry muffins 100% the time, no fail. Now, that’s what I call the perfect recipe.
No need to wait for blueberry season! With these easily accessible, available-all-year-round ingredients, you can make the best blueberry muffins any time.
- Blueberries – Canned, fresh, frozen, anything works! That’s another reason why these blueberry muffins are the best.
Note: if you’re using frozen blueberries, don’t thaw them, or they will bleed into the batter.
- White Cake Mix – Sure, you can whisk together flour, baking soda, sugar, and salt, but it’s so much easier to just grab a box of cake mix.
- Instant Vanilla Pudding – It adds sweetness and makes the cake mix extra moist.
- Eggs – The binding ingredients that give the muffins structure and stability. Always use room temperature eggs when baking. Cold eggs will shock the batter and make it undesirably thick.
- Vegetable Oil – Some recipes call for butter, but if you want an outrageously moist muffin, vegetable oil is the way to go.
- Milk – Another liquid ingredient that saturates the cake mix to create a thick batter.
- Vanilla Extract – A classic flavor enhancer.
How to Make the Best Blueberry Muffins
This blueberry muffin recipe is one you’ll want to make again and again! Good thing it’s ridiculously easy.
1. Preheat the oven to 350 degrees Fahrenheit and line your muffin tins with muffin liners. The liners are super important because, without them, you won’t be able to take out the muffins from the tin.
2. Prepare the blueberries. If you’re using either canned or fresh blueberries, rinse and drain them well. For frozen blueberries, do not thaw them.
3. Make the batter. Place cake mix, instant pudding, eggs, oil, milk, and vanilla in a large bowl and beat them together with an electric mixer on medium speed.
Don’t over-mix the batter! Stop as soon as the ingredients are well-combined. This will take around just 2 – 2 1/2 minutes, maybe even less.
Expect a thick batter.
4. Gently mix in the blueberries with a spoon or rubber spatula. This step is called folding.
5. Spoon the batter into the lined muffin tins, filling each cup 3/4 full. If you want large muffins with domed tops, fill the cups all the way.
6. Bake for 20 to 30 minutes, depending on the size of your muffins. Check for doneness using the toothpick test. If it comes out clean or with crumbs sticking to it, the muffins are done.
7. Allow the muffins to cool for a few minutes. Or, if you can’t wait anymore, enjoy them hot from the oven!
Tips for the Best Muffins
- I use a white cake mix and vanilla pudding to create a basic muffin base, but you can mix and match other flavors, too.
- Expect the batter to be thick – it should be scoopable, and not runny nor too dense like cookie dough. This is why it’s much easier to beat the ingredients with an electric mixer rather than a wire whisk.
- Don’t over-beat the batter. Otherwise, the muffins will turn out tough and rubbery. Stop beating ass soon as the wet and dry ingredients have incorporated. Lumps are okay.
- If your batter is too runny, add 1 tablespoon of flour at a time until the correct consistency is achieved. If it’s too thick, add 1 tablespoon of milk at a time to correct it.
- This recipe can make 9 large muffins, 12-15 standard-sized muffins, or 20-22 mini muffins. It just depends on the size of muffin tins you use. Be sure to adjust the baking time accordingly. If you’re baking mini muffins, you’ll want to test for doneness as early as 9 minutes in.
- If you want large muffins with big muffin tops, fill the cups all the way.
- Standard muffin tins have 12 cups in them, which will leave 3 empty slots if you make large muffins. Add 1-2 tablespoons of water to the empty cups for even baking.
- You’ll know the muffins are done when they’re golden on top and a toothpick inserted into the center comes out either clean or with crumbs. If the toothpick comes out with wet batter, bake the muffins further.
- Blueberry muffins are best consumed the day they are baked. If you have leftovers, store them in an air-tight container in a single layer. Cover them with a piece of paper towel to keep them from turning soggy. Store them at room temperature for up to 4 days. Reheat them in the microwave for 15 seconds to moisten them up again.
Can You Freeze Blueberry Muffins?
Absolutely! Blueberry muffins freeze wonderfully for up to 3 months.
Be sure to cool the muffins completely to room temperature before storing. Wrap each muffin tightly with plastic wrap and place them in freezer-safe bags.
When you’re ready to serve them, thaw the muffins in the fridge or on the counter for 3-4 hours.
Wrap them in aluminum foil and reheat them in the oven for 6 -10 minutes at 350 degrees Fahrenheit.
Alternatively, reheat the muffins for 20 seconds in the microwave. I like to top mine with a damp paper cloth while microwaving to keep the muffins moist.
More Muffin Recipes
Bisquick Chocolate Chip Muffins
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