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.
Equipment
- Large Bowl
- small bowl
- Medium Bowl
- Whisk
- Spoon or spatul
- twelve Cup muffin tin
- muffin liners
Ingredients
- 1 package Gluten-Free Cake Mix dry contents only
- 2 cups Fresh Blueberries If frozen, rinse under cold water then dried
- 1/3 cup Oil (preferably avocado or another oil that is liquid at room temperature.
- 3-5 large eggs must be the same number of eggs listed for cake directions
- 1 teaspoon Baking Powder
- 2/3 cup Unsweetened Almond Milk
- 2 tablespoons Almond Flour
Instructions
- 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.
- 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.
Notes
- 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.
Nutrition
Calories: 210kcal
Tried this recipe?Let us know how it was!