Cake Mix Blueberry Muffins With Frozen Blueberries (3 Ingredients)

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Cake Mix Blueberry Muffins With Frozen Blueberries (3 Ingredients)

Cake mix blueberry muffins using frozen blueberries, yellow cake mix and yogurt makes easy blueberry muffins for breakfast or snack!

Prep Time5

Cook Time25

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: blueberry muffins, blueberry muffins with frozen blueberries, cake mix blueberry muffins, cake mix muffins

Servings: blueberry muffins

Calories: 224kcal

Author: Parvathy

Ingredients

15.2 oz yellow cake mix I used Duncan Hines yellow cake mix
12 oz frozen blueberries or 10 oz packet
1 ¼ cup yogurt if the batter is too thick, you may add about 2 tablespoons more

Optional ingredients:

½ cup semi sweet chocolate chips optional
1 teaspoon vanilla extract
¼ cup sugar if you want it more sweeter

Instructions

Preheat oven to 350 degree Fahrenheit.
In a bowl, add the cake mix flour.
Also add the yogurt (whipped well for better texture) and mix well to combine with the flour. In case the batter is too thick (based on the yogurt and cake mix you use) you may add little more yogurt to balance the texture for muffin batter. If adding more yogurt, add just one to two tablespoons extra yogurt at a time and then only add more if necessary.
If using chocolate chips, vanilla extract and/or sugar, add them too, and mix with the batter (this is optional, only if you want more flavor). I added some chocolate chips as well, but this is totally optional.
Finally, add the blueberries and fold in with the muffin batter.
Prepare a muffin pan (I used silicone muffin pan) and fill each of the moulds ¾th with batter.
Bake in the preheated oven for about 25 to 30 minutes until the muffins are all cooked through! It is a good idea to insert a toothpick through the center of the muffins to see if they are completely cooked inside. In case the muffins are not done, increase the oven temperature to 375 degree Fahrenheit and bake for another 5 to 7 minutes until they are fully done.
Once the muffins are completely baked, transfer the muffin pan from the hot pan to a cool surface. Allow the muffins to cool down slightly, enjoy the warm blueberry muffins with a cup of coffee or milk or tea as you like! These are perfect for breakfast or brunch or an afternoon snack or evening after school snack (or late evening or night snack!)

Notes

Though we used frozen blueberries in this muffins recipe, you may replace the frozen blueberries with fresh blueberries in this recipe. When you use fresh blueberries, the baking time of the muffins will slightly reduce, so make sure to check your muffins for doneness after about 20 minutes of baking!

Also, as mentioned in the recipe instructions, you may slightly adjust the amount of yogurt if necessary. The muffin batter should be slightly thick but you should be able to fold in the blueberries easily, so if it's too thick in texture you may add one tablespoon extra yogurt at a time (and may add little more only if necessary) for the right texture so you can mix in the blueberries easily with the batter.

Nutrition