4- Ingredient Cake Mix Blueberry Muffins

When it comes to using boxed cake mix for more than just cake, you’ll be in for a big treat with these banana blueberry muffins! With just a few easy ingredients, you can whip up these delicious dairy-free muffins in no time. They’re perfect for a quick lunch or a quick breakfast on-the-go. Blueberry muffins are a hit with even the most fussy eaters.

Blueberry breakfast muffins made with a packaged spice mix and other cupboard items are fluffy and light, just like my strawberry muffin recipe.

These delicious, fluffy, and tasty muffins are created with a dairy-free spice cake mix and a few basic ingredients.

WHY YOU’LL LOVE THIS RECIPE

• Grab and go foods are always a priority for me, especially when my family visits.
• Muffins are the simplest thing to make, especially with cake mix and easier than traditional muffins.
• You can also pack them with your work/school lunch, for camping, or take them to work with you for a quick snack.
• They’re customizable and kids love them too.

INGREDIENTS

• Bananas – super ripe bananas are best for this
• Cake mix – I used a spice cake mix, but you can use any cake mix you want- get creative!
• Eggs– room temperature is best
• Blueberries– fresh, round and firm is best. Who doesn’t love berries?

DIRECTIONS

Making these muffins with the kids is a breeze because prep is a cinch.

Equipment needed: muffin pan and cupcake liners

1. Preheat the oven, then line muffin tins with cupcake liners and spray with nonstick cooking spray.
2. In a large mixing bowl, combine the bananas, cake mix and eggs and stir till combined. 
3. Fold in the blueberries.
4. Fill the liners evenly to the top.  Add a few extra blueberries on top if you wish.
5. Place the muffins in the oven and bake till a toothpick inserted comes out clean (see recipe card for cooking times).
6. Remove, then serve with a tall glass of ice cold milk.

SUBSTITUTIONS

There are a variety of fruits and mix-ins that can be used in place of the blueberries in this muffin recipe.

• swap blueberries for chopped strawberries, raspberries, raisins or chocolate chips
• nuts (pecan is my favorite) are great additions for muffins
• use any cake mix you’d like- butter pecan, vanilla, or carrot cake work well with this recipe

EXPERT TIPS

• When baking muffins without liners, make sure you spray the muffin tins with baking spray first or use vegetable shortening. Sprays with flour in them make it easier to remove the muffins from the pan. Also spray the rim of the pan to prevent sticking.
• Over ripe bananas are best for this recipe. Just like banana bread, they add flavor, and hold the recipe together.
• Sprinkle a bit of brown sugar on top (optional) for a crust you can’t resist

FAQ

Dairy-free and Gluten-free diets

How to make this recipe 100% dairy free or gluten-free

This recipe is already dairy-free, but you’ll definitely want to check your cake mix is also dairy free. There are also gluten-free cake mixes available.

Can I use frozen blueberries for this recipe?

Sure! If using frozen blueberries, I recommend thawing them overnight in the fridge beforehand and then drying on a paper towel prior to folding them into the batter. This will prevent any sogginess that may occur.

How to store leftover muffins

• Store in an airtight container in the refrigerator for up to 5 days.
• These muffins can be frozen for up to 3 months.

WHAT TO SERVE WITH MUFFINS

• serve on a breakfast board with other goodies
• with a tall glass of ice cold milk or almond milk
• with fresh fruit

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