For more great muffin recipes, see our NEW site: www.thecoersfamily.com/recipes and discover some more of our family’s favorites, like:
- Pumpkin Muffins
- Sweet Potato and Brown Sugar Muffins – made with cake mix
- Chocolate Chip Banana Muffins – made with cake mix
- Cinnamon Cherry Mini Muffins – made with Cake Mix
I make a lot of muffins. We take breakfast items to share with our Sunday School groups at our church. Muffins are a quick and easy item to whip up for a crowd. Cake mix makes it all the more easy to bake up something yummy to share. Whenever cake mixes are on sale at our local grocery store, I like to buy at least 10 boxes to use for cookies, muffins, and banana bread.
- 1 box cake mix (yellow or white)
- 1 cup frozen blueberries
- 3 eggs
- 2/3 cup milk
- 1/2 stick melted butter
- 2 tablespoons butter, cold
- 1/2 cup brown sugar
- 1/4 cup flour
Preheat oven to 350. Prepare muffin tin with liners or non-stick cooking spray.
In a bowl, add cake mix, eggs, blueberries, milk and (slightly cooled) melted butter and mix until well incorporated. It’s important to cool the melted butter. Hot butter + raw eggs = scrambled eggs. Not necessarily something you want in your blueberry muffins.
Spoon batter into muffin tin. If you have any additional blueberries, I like to add two or three to the tops of each muffin for extra berry yumminess.
For the topping: In a small bowl mix flour and brown sugar. Cut cold butter into flour/sugar mixture. It’s best to use a fork for this job. The idea is to use a cutting motion to turn big butter chunks into a course sand mixture. From this:
Sprinkle crumb topping onto muffins and bake for 20-25 minutes, until topping has browned and muffins are cooked throughout.