3 ingredient cake mix blueberry muffins are moist and delicious. An easy breakfast cake mix recipe with blueberry pie filling and is dairy free too. Whether you enjoy these in the morning or as a quick dessert we will show you how to turn cake mix into muffins right here.
You are going to love these blueberry muffins with pie filling! Want to make a loaf out of it, you totally can do that too! We started making what we called pie filling cupcakes back in the day but decided to make them for breakfast this go around and they didn’t last long. (affiliate links present)
Blueberry Muffins from Cake Mix
If you have followed my food blog for any length of time now you know that I am all about fun cake mix hacks. Like I make all the things with it, including cookies and brownies! Really, I will share a few more of my favorite creations below too. We are going to cover this one though that does NOT use the directions on the back of the box.
All you need for this blueberry pie filling canned recipe is a can of pie filling and 2 eggs. I used white this time but homemade yellow cake mix would work too. Occasionally I can find a lemon variety which is a fun duo of flavors too. Once you make this the way instructed below you are going to want to try all the variations. Use cherry with strawberry dry mix, and OMG that is great too.
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3 Ingredient Blueberry Muffins
Nope, there is no milk in this one either so it is dairy free and great for my husband to enjoy as well. There is plenty of moisture with just these two ingredients specified below, believe me. Now the texture will not be like cake, it’s thicker. Just as if you were to make our easy muffin recipe with variations it will remind you as if you were to make it homemade.
Another tweak you could do with this one is to add 1 handful of fresh berries. You would want to do this at the very end to keep them in tact. We are going to use a regular muffin pan but this is how long to bake mini muffins if you want “oh so cute” bites of goodness instead.
- 1 box dry cake mix white cake mix used, lemon cake mix would be great too, 15 oz.
- Can pie filling blueberry used, 21 oz
- 2 eggs
I like to use paper muffin liners but you could spray it with non stick spray just the same. I think it is easier to grab and go this way and there is no cleaning the pan at the end if you do it this way. You can find all different colors and designs too if you’re serving them to guests. We share with you how long to bake muffins at 350 of all shapes and sizes.
Dairy Free Blueberry Muffins
There would be no change to this since we aren’t adding milk products at all into the bowl so don’t worry about that. I have had to alter many of our favorite treats since there is 1 in my household who is lactose intolerant. Made a bunch of dairy free cookie recipes to boot for him and to share too.
The biggest difference between these and our jumbo blueberry muffins would be their size, and how many ingredients you need. Yes homemade is always best, always. I do make both it both ways depending on how much time and energy I have at the moment.
How to Turn Cake Mix into Muffins
Yes, we are going to show you how to do that right here! This is one of our blueberry canned pie filling recipes but you could use any flavor to make let’s say cherry or strawberry too.
Yes. To turn cake mix into muffins you are not going to add the ingredients on the back of the box. Instead you need eggs and pie filling for best results to make the batter thicker and super moist. You can use yellow cake mix, white, strawberry, lemon or any other flavor you’d like to make these.
There are boxed muffin mixes out there but you can do the same thing with a box of cake mix too. We will show you how to use the dry mix of your choice + these other 2 ingredients to make the most tender muffins ever.
That varies depending on the recipe you are using. Refer to the packaging if store bought or the recipe card with nutritional facts like the one we have at the bottom of this post.
Pie Filling Muffins
Want another variation on this one? We’ve talked about mini size, jumbo, but there are also blueberry muffin tops too! You need a different pan to make those but the top is the best part anyway right? With that you can make more than 18.
- Preheat oven to 350 degrees F.
- In a bowl pour in dry ingredients from the box and the eggs, mix until crumbly.
- Gently fold in the pie filling trying not to smash the whole berries in it, make sure all cake mix is incorporated and moist.
- you could add 3/4 cup of fresh or frozen blueberries in now and gently fold in
- to keep fresh blueberries from sinking toss with a bit of flour first
- Line muffin tin with paper liners. Fill each one 3/4 of the way full with muffin batter.
- you could add our muffin top crumble too if you wanted more wow, or lemon zest to top
- Bake for 20 minutes for regular size muffins
- If using ramekins, spray the insides and bake for 22 minutes or until muffin springs back when touched gently in the center.
How Can You Tell When Muffins are Cooked
I am a stickler for this. I hate hate when my baked goods have baked too long and get dried out, and too brown on the bottom. You always want to stand close after the minimum bake time. I say the same thing when I talk about how long to bake a cake. If it says 20 for the least minutes, set to 18 or 19 because your oven might be hotter.
Then look thru the glass. If the tops are lightly browned you should open gently and touch the center of one very lightly. If it sinks it needs 2 more minutes and then check again. If it immediately bounces back it is fluffy and IMMEDIATELY should be taken out. AND remove them from the hot pan too, on to a cooling rack.
How to Make Blueberry Muffins with Pie Filling
I tested these out too and OMG they were a huge hit. 4 ounce ramekins are great to make between a regular and jumbo size. Only thing you need to remember is to spray the insides with non stick spray so they slide right out when done. I also place these on to a baking sheet just to keep them flat and in case it bubbles over.
You just need 2 extra minutes for these since there is a bit more batter inside. 22 minutes was perfect and SO fluffy y’all.
How to keep leftover muffins moist
You want to let them get to room temperature first. Then slide into freezer bags and suck all the air out. Keep on the counter for up to 3 days or so, reseal after removing one to stay fluffy. Enjoy as is or warm and serve with some vanilla ice cream as a real treat.
Blueberry pie filling canned recipe
Cake Mix Blueberry Muffins
Equipment
- 1 muffin tin
Ingredients
- 1 box cake mix, white used, 15 oz.
- 1 can pie filling, blueberry used, 21 oz
- 2 eggs
Instructions
- Preheat oven to 350 degrees F. In a bowl mix together the eggs and cake mix until crumbly.
- Gently fold in the pie filling trying not to smash the whole berries in it, make sure all cake mix is incorporated and moist.
- Line muffin cups with paper liners. Fill each one 3/4 of the way full. Bake for 20 minutes for regular size muffins or if using ramekins bake for 22 minutes or until muffin springs back when touched gently in the center.
Video
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
