Quick Gluten Free Blueberry Muffins with a Cake Mix

Although I usually make my blueberry muffins from scratch, it is nice to have something easier once in a while, so I make my Quick Gluten Free Blueberry Muffins with a Cake Mix.

This blueberry muffin cake mix recipe works with any gluten free cake mix, you just need to use the number of eggs called for on the box. 

The sweetness of the cake mix combined with the tender crumb makes these tasty treats the perfect way to have muffins in a flash.

Making these cake mix blueberry muffins will become your favorite easy muffin recipe that always gives you moist muffins that rival any grocery store bakery-style muffins!

Keep reading as I walk you through step-by-step on how to assemble the ingredients for the best results, go over tips, substitutions and answer frequently asked questions.

Why Use a Box of Cake Mix for Muffins?

Using a box of yellow cake mix whether it is gluten free only or gluten free keto simplifies the baking process and guarantees consistent results. 

It provides perfectly measured dry ingredients that often include leavening agents and sweetener, making them a convenient base for quick and easy muffins. 

The best part is that you can also customize your muffin flavor by choosing different flavors of cake mixes.

See the tips and substitutions section for flavor combinations and ideas to make each of your muffin recipes unique.

Since cake mix recipes call for using less gluten free all-purpose flour and more oil, I have modified this with additional leavening, flour and more moisture.

Once you add in the extra flour, it is very much like a traditional muffin mix.

Simple Ingredients you will need to make Gluten Free Blueberry Cake Mix Muffins

• Gluten-Free Cake Mix 
• Almond Flour
• Baking Powder
• Vegetable Oil (preferably avocado or another oil that is liquid at room temperature.
• Large Eggs
• Unsweetened Almond Milk
• Fresh Blueberries (or frozen if rinsed under cold water then dried)

Let’s make this easy blueberry muffin recipe with a cake mix

Preheat oven to 400 degrees F and line a muffin tin with paper liners or silicone muffin liners or grease with nonstick spray. 

If you are using paper liners, grease them with nonstick spray so the muffins come out of the muffin cups cleanly.

Prepare the Blueberries my rinsing them and patting dry. This is true for fresh berries or frozen berries to prevent your muffins from having blue streaks.

Toss them in a small bowl with a little bit of coconut flour, or 1 tablespoon of the cake mix to prevent them from sinking to the bottom of the muffins.

In a large mixing bowl, whisk together the dry ingredients.

Start with adding the dry cake mix, then add in the baking powder and almond flour.

Whisk well and set aside.

In a medium bowl whisk together the eggs, oil, and unsweetened almond milk until well combined.

Make a well in the middle of the flour mixture in the large bowl and slowly add in the wet ingredients while whisking.

It will seem like too much liquid at first but will come together quickly once whisked well.

Let the cake batter sit for 5 minutes to soak up the liquid.

Now with a wooden spoon or spatula, fold in the prepared berries with a few stirs.

Do not stir too much or the berries will crush and cause the batter to turn blue.

Use an ice cream scoop or a spoon to distribute the muffin batter evenly in the prepared muffin tin.

Bake in the preheated oven for 15-20 minutes for regular size muffins, or 25-30 minutes for large size like I have done.

The muffins will be golden brown and a toothpick inserted into the center of a muffin comes out clean when they are done.

Allow the muffins to cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.

This allows the muffin to continue to set while it cools without having a gooey center.

Store any leftover muffins in an airtight container for 2 days at room temperature or up to 7 days in the fridge.

These muffins also freeze very well.

Wrap each one in plastic wrap then put into a large zip top freezer bag.

They will keep in the freezer up to 3 months.

To eat, warm in a 350F oven for 10 minutes or let them thaw at room temperature.

Ways to Customize your Blueberry Muffins

One of the best parts about making muffins with a cake mix is the endless customization options. Here are some ideas to make your muffins unique:

• Chocolate Chips: Fold in some chocolate chips instead of blueberries for a sweet twist. This is my families next favorite flavor of muffin! Don’t forget to add in 1 teaspoon vanilla extract to round out the flavors.
• Nuts: Add finely chopped nuts like almonds, pecans, or walnuts on top of the cake batter for a crunchy texture. This is a great substitute for a delicious streusel without adding any additional sweetness or carbs. Folding them into the batter is also a great idea too. Be sure to toss them with a little bit of the dry cake mix in a separate bowl before folding them in so they do not sink to the bottom.
• Fresh Fruit: Swap out the blueberries for other fresh fruits like raspberries, strawberries, or diced peaches. Make sure they are well drained, so the moist texture of the fresh ingredients does not make your muffins have gooey spots.
• Streusel Topping: Make an optional streusel topping with sugar free brown sugar, almond flour, and melted butter for a bakery-style muffin. 
• Lemon Glaze: Create lemon blueberry muffins when you drizzle a simple lemon glaze made with confectioners powdered sugar and lemon juice over the cooled muffins for added sweetness and lemon flavor.
• Lemon Blueberry: Use a lemon cake mix and add extra lemon zest for a bright and tangy flavor. 
• Cinnamon Swirl: Mix in a teaspoon of cinnamon and a swirl of brown sugar and cinnamon in the batter for a cinnamon roll-inspired muffin. 
• Banana Muffins: Use a banana cake mix to make cake mix banana muffins. If you are unable to find a gluten free banana cake mix, get a yellow or white gluten free mix and add in banana extract.
• Blueberry Spice: Make a fall inspired muffin with blueberry flavor when you use a gluten free spice cake mix with this recipe.

Tips, Substitutions and FAQs

• You can use a white cake mix, lemon cake mix, or vanilla cake mix depending on your flavor preference.
• Use Sour Cream or Greek Yogurt instead of one of the eggs as a substitute to add in additional moisture.
• The recipe was tested out on a Gluten Free King Arthurs Keto Yellow Cake mix, Betty Crocker Gluten Free Mix and a Duncan Hines Gluten Free Keto Mix with great success. I made sure I used the same number of eggs as the cake recipe on the box.
• Skip the muffin cups and use silicone muffin pans instead. They have regular size, mini size as well as jumbo size available online.
• Try making this recipe into a breakfast cake when you bake the batter in a springform pan. 
• Turn this recipe into a quick cake mix banana bread when you use a banana cake mix OR use a vanilla mix and add in some banana extract. 
• If you are using an electric mixer, fold the blueberries in with a spoon or spatula and do not mix with the mixer. Otherwise, you will crush the blueberries and turn the batter purple.

Can I use frozen blueberries instead of fresh?  Yes, you can use frozen blueberries. Just make sure to rinse them and then drain any excess liquid, including patting dry before adding them to the batter. This helps to prevent the muffins from becoming too moist and keeps your muffins from having streaks.

How should I store these muffins?  Store the muffins in an airtight container at room temperature for up to 2 days. For longer storage, you can freeze the muffins in a freezer bag for up to 3 months.

Can I use a different type of oil?  Yes, you can use melted butter, coconut oil, olive oil, or another neutral-flavored oil instead of vegetable oil. The texture may vary slightly if you use an oil that is solid at room temperature.

Why did my blueberries sink to the bottom?  Tossing the blueberries in a little coconut flour or a little bit of the dry cake mix before adding them to the batter helps to suspend them throughout the muffins and prevents them from sinking. I also use this technique with nuts or seeds if adding them to the batter.

How do I know when the muffins are done?  The muffins are done when they are golden brown and a toothpick inserted into the center of a muffin comes out clean or with moist crumbs, but not wet batter. I also test by pressing the center and seeing if it is firm or mushy.

If my batter comes out thinner than what is pictured, how do I fix it so my muffins turn out?  Increasing the almond flour addition to 1/4 cup flour versus the 2 tablespoons called for will help soak up some of the liquid. Also consider decreasing the 2/3 cup milk called for in half, mix well then see if you need the additional 1/3 cup. Some gluten free cake mixes use coconut flour and some do not. You will need to let your batter sit for 5 minutes first before adding anything additional.

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These Quick Gluten free blueberry muffins made from a cake mix are a quick and easy way to enjoy a classic treat easily without the gluten. 

When you use a gluten-free cake mix, you simplify the baking process by eliminating the need for measuring sweetener and leavening resulting in flavorful muffins every time. 

Whether you’re looking for a quick breakfast or a sweet snack, these delicious blueberry muffins are the perfect choice and will make everyone happy!

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Here are more easy recipes using blueberries you will love!

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