Sugar Free Cake Mix Blueberry Muffins

These Sugar Free Cake Mix Blueberry Muffins are so easy to make and even easier to enjoy!

Made with no added sugar yellow cake mix, these tasty muffins are moist, light, and fluffy with flavorful blueberries in every bite.

What are makes cake mix muffins so good?

Cake mix muffins are simply muffins that use cake mix for all or most of their dry ingredients rather than having to measure individual ingredients out.

I like the ease and simplicity in addition to the flavor and texture of the muffins that comes from using a cake mix.

Have you tried my Sugar Free Strawberry Cake Mix Cookies?

That cake mix cookie recipe is a simple recipe for chewy and soft cookies made with no added sugar.
Both this muffin recipe and that cookie recipe are delicious cake mix recipes that can be made without adding sugar.

To make this recipe you will need no added sugar yellow cake mix. You can find sugar free yellow cake mix here.

Why we love this recipe for muffins made with cake mix.

These bakery style blueberry muffins are perfectly light and fluffy with a slightly crunchy top. They are also bursting with fresh blueberries in every bite.

Here is what else we like about this recipe.

• This recipe is even more easy to make because you do not have to take time to measure out your dry ingredients.
• Using cake mix means that you do not have to use a bunch of ingredients you may not have or want to have on hand.
• Prep time and clean up time is a lot shorter thanks to using cake mix.
• Personalizing this recipe is as easy as using another flavor of cake mix or adding another berry to the batter.
• These muffins can be enjoyed about any time of the day- from breakfast to snacks.
• Blueberry muffins are something that most of us like to eat.

Ingredients needed to make Cake Mix Blueberry Muffins.

• No Added Sugar Yellow Cake Mix. A no added sugar white cake mix or a keto low carb cake mix can alternatively be used.
• Baking Powder. Additional leavening helps make these muffins airy and light.
• Flour. This is added to make this more of a muffin and less of a cake.
• Milk. For more moisture, use a full fat milk.
• Vegetable Oil. Added to make these muffins moist.
• Eggs. Use large eggs that are at room temperature.
• Vanilla Extract Added for a bit of flavor balance.
• Blueberries. Fresh blueberries that have been rinsed and dried (you can gently pat them dry if needed).

Tips for making the best blueberry muffins with cake mix.

Select a cake mix that is 16 or close to 16 ounces (15-16). You will not need the added ingredients needed to actually make the cake mix however.

More helpful tips for you.

1. While I prefer to use fresh blueberries in a recipe such as this one, frozen ones could be used in a pinch. It is best to not thaw the frozen berries because the added water will throw off the balance of ingredients in your batter.
2. Sometimes larger or even frozen (and heavier as a result) blueberries can sink inside of the muffin while baking. You can prevent this from happening by tossing the blueberries lightly in dry cake mix or flour.
3. When adding the blueberries to your batter, simply and gently fold them into the batter. This will help to keep the berries intact and ensure that your muffins stay light and airy.
4. To fill the muffin cups with batter, it is easiest (and less messy) to do using a cookie scoop. Fill the muffin caps about three fourths full as well.
5. The muffins are baked through when they are golden around the edges and they can spring back after lightly touching them on top.
6. Can you use other kinds of berries in this muffin recipe? Sure, with or instead of the blueberries. I like strawberries in this recipe.

How to make Sugar Free Cake Mix Blueberry Muffins

Prep Time: 10 minutes.
Bake Time: 20-15 minutes .
Servings : 12 average sized muffins.

1. Start by preheating your oven to 350 and prepping your muffin pan for nonstick. Muffin liners were used with my muffins.
2. Place your cake mix, baking powder, and added flour in a large bowl and use a whisk to break up any lumps while you blend the ingredients together.
3. In a medium bowl, use a clean whisk to combine together the milk, oil, eggs, and vanilla extract. Then add these wet ingredients to the bowl with the dry ingredients and mix until just combined.
4. Use a rubber spatula to gently fold the blueberries into the batter.
5. Scoop the batter into your prepared muffin cups, filling them about three quarters of the way full.
6. Bake your muffins for 20-25 minutes or until the top begins to turn golden brown.
7. Let the muffins sit in the pan for 10 minutes before transferring them to cooling rack to fully cool.

Expert Tip 👉 While my muffins were made in an average sized pan, you could use a mini-muffin pan or jumbo sized muffin pan. Keep in mind that baking times will differ due to the size of the pan.

How to store muffins made with blueberries.

Once they have fully cooled, these muffin should be stored in an airtight container. When properly stored, these muffins should keep for about three days at room temperature, five days refrigerated, or up to a few months when frozen.

You may also be interested in these blueberry ideas.

• Sugar Free Chocolate Blueberry Yogurt Clusters
• Sugar Free Blueberry Banana Bread
• Sugar Free Blueberry Compote Sauce
• Sugar Free Blueberry Swirl Cheesecake Brownies
• Sugar Free Blueberry Sheet Cake
• Sugar Free Blueberry Baked Oats