Cake Mix Blueberry Muffins

Make cake mix blueberry muffins with white cake mix, fresh blueberries, and a lemon glaze, perfect for breakfast, dessert, or a snack.

Author: Kelsey Smith

Meal Type: American

Cuisine: American

Difficulty: EASY

Prep. Time: 10 minutes

Cook Time: 18 minutes

Total Time: 28 minutes

Servings: 15 serving

Calories: 216 kcal per serving

Ingredients

Preheat the oven to 350ºF (177ºC). Line two muffin pans with 15 baking cups.
Whisk the dry cake mix and lemon zest in a large mixing bowl until the zest is evenly distributed.
Add the eggs, milk, and oil to the large bowl. Beat with a hand mixer on medium speed until just combined.
With a silicone spatula, gently fold in the blueberries.
Evenly distribute the batter across the baking cups, leaving a small space at the top. Top evenly with turbinado sugar (optional).
Bake for 18 to 22 minutes or until golden brown on top. A toothpick inserted into the center should have a few moist crumbs but no runny batter. Let muffins cool for a few minutes in the muffin tin, then transfer them to a wire cooling rack.
While the muffins cool, make the lemon glaze in a small bowl by mixing the powdered sugar and lemon juice together until combined. Adjust the thickness of the glaze by adding the milk little by little. You may choose to skip the milk for a thick glaze or use all of it for a thin drizzle.
When the muffins are completely cool, top with the lemon glaze.