Fluffy Blueberry Muffin Recipe (Shortcut Blueberry Muffin with a Mix)

Learn how to make fluffy blueberry muffins with this easy-to-follow blueberry muffin recipe using a mix. Check out our Krusteaz blueberry muffin mix hacks for how to make blueberry muffin mix better.

Fluffy Blueberry Muffin Recipe (Shortcut Blueberry Muffin with a Mix)

Learn how to these fluffy blueberry muffins with this easy-to-follow fluffy blueberry muffin recipe using a mix. Check out our Krusteaz blueberry muffin mix hacks for how to make blueberry muffin mix better.

Prep Time10

Cook Time20

Total Time30

Course: Breakfast, Snack

Cuisine: American

Keyword: fluffy blueberry muffin recipes, fluffy blueberry muffins, how to make blueberry muffin mix better, krusteaz blueberry muffin hacks, shortcut blueberry muffin recipe

Servings: muffins

Calories: 265kcal

Author: Barbara

Ingredients

Blueberry Muffins

17.1 ounces Krusteaz blueberry muffin mix
1/3 cup Water
1/3 cup Sour Cream
1/2 cup Vegetable Oil
1 Tablespoon Lemon Juice
1 teaspoon Lemon Zest
2 Large Eggs room temperature
1 teaspoon Vanilla Extract
1 1/2 - 2 cups Fresh Blueberries, see notes

Lemon Glaze (optional)

1 cup Powdered Sugar optional
1 1/2 Tablespoons Lemon Juice
1 teaspoon Lemon Zest

Instructions

Preheat oven to 400 degrees F. Prepare muffin tins by lining with cupcake liners or spraying with nonstick cooking spray
In a large bowl or in the bowl of a stand mixer, combine room temp eggs, water, sour cream, vegetable oil, lemon zest, lemon juice and dry blueberry muffin mix until well combined. Stir in blueberries.
Scoop into prepared muffin tins. Make 10-11 muffins instead of 12 to make a larger blueberry muffin recipe.
Bake for 18-22 minutes or until a toothpick comes out clean.
Let cool on a wire rack for 10 - 15 minutes before taking a knife around the edges to loosen. Remove from the pan, and continue to let cool.
Once cooled, prepare the lemon glazed if desired by mixing powdered sugar, lemon juice and lemon zest. If needed, add a touch more lemon juice or water to thin out the glaze.
Drizzle over cooled fluffy blueberry muffins.

Notes

- Starting with room temperature eggs allows all the ingredients to mix together better, helping the batter to rise and give a fluffy texture.
- If desired, do not use the wild blueberries that come with the mix. In this case, use 2 cups of fresh blueberries (1 pint). I don't like to waste so I use 1 1/2 cups of fresh blueberries plus the included wild blueberries. Be sure to rinse and drain the canned blueberries well before adding to the muffin batter.
- Zest the lemon before juicing. Lemon juice and lemon zest are needed for the muffins and the glaze.
- The lemon glaze is optional, but highly recommended.
- To get larger muffins, divide the batter evenly between 10 or 11 muffins instead of 12.
- The nutritional values are auto-calculated and can vary depending on the products used.

Nutrition