If you’re a fan of sweet, fluffy blueberry muffins, you’re in for a treat! Betty Crocker blueberry muffin mix is a versatile base that allows for countless delicious variations.
Whether you’re looking for a classic recipe or want to experiment with unique ingredients, this collection of 25+ mouthwatering blueberry muffin mix recipes has something for everyone.
From indulgent chocolate chip additions to nutritious pumpkin twists, these recipes are perfect for breakfast, snacks, or even dessert.
Get ready to whip up some delightful treats that will impress your family and friends!
25+ Sweet Betty Crocker Blueberry Muffin Mix Recipes You Must Try
With these 25+ Betty Crocker blueberry muffin mix recipes, you can enjoy endless variations of this beloved treat.
Whether you’re baking for a special occasion, a cozy brunch, or just because you crave something sweet, these recipes are sure to please.
From fruity to indulgent, the options are as delightful as they are easy to prepare.
So grab your muffin tins, preheat your oven, and get ready to create mouthwatering muffins that will have everyone coming back for seconds!
Blueberry Lemon Zest Muffins
These Blueberry Lemon Zest Muffins are a delightful twist on classic blueberry muffins. The bright, citrusy flavor from the lemon zest perfectly complements the sweet and juicy blueberries, creating a refreshing treat that’s perfect for breakfast or a midday snack. With a soft and fluffy texture, these muffins will leave you craving more!
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- Zest of 1 lemon
- 1 tablespoon fresh lemon juice
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- Gently fold in the lemon zest, lemon juice, and blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Lemon Zest Muffins are not only easy to make but also burst with flavor in every bite. The addition of lemon adds a unique twist that elevates the standard blueberry muffin into a bright, zesty delight. Perfect for breakfast, brunch, or an afternoon pick-me-up, these muffins are sure to impress family and friends alike. Enjoy them warm or at room temperature, and savor the delightful combination of flavors!
Blueberry Streusel Muffins
Indulge in these Blueberry Streusel Muffins, featuring a sweet, crumbly topping that adds a delightful texture to the moist blueberry base. The buttery streusel perfectly balances the tartness of the blueberries, making each muffin an irresistible treat. Ideal for breakfast or as a sweet snack, these muffins are sure to be a hit!
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup fresh or frozen blueberries
- 1/4 cup all-purpose flour
- 1/4 cup brown sugar
- 2 tablespoons butter, melted
- 1 teaspoon ground cinnamon
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- In a separate bowl, mix the flour, brown sugar, and cinnamon. Pour in the melted butter and mix until crumbly.
- Spoon the muffin batter into the prepared muffin tin, filling each cup about two-thirds full. Sprinkle the streusel topping generously over each muffin.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Streusel Muffins bring a delightful crunch to the classic blueberry muffin. The sweet streusel topping not only enhances the flavor but also adds an appealing visual element to your baked goods. Perfect for any occasion, these muffins are sure to delight anyone who takes a bite. Serve them warm or at room temperature, and watch them disappear in no time!
Blueberry Banana Muffins
Combine the delicious flavors of blueberries and bananas with these Blueberry Banana Muffins. The natural sweetness of ripe bananas pairs beautifully with fresh blueberries, creating a moist and flavorful muffin that’s perfect for breakfast or a snack. With simple ingredients and a quick prep time, these muffins are a fantastic choice for busy mornings.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1 ripe banana, mashed
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and mashed banana. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Banana Muffins are a delightful fusion of flavors that create a moist and satisfying treat. The combination of sweet banana and juicy blueberries makes them irresistible, while the simplicity of the recipe ensures you can whip up a batch in no time. Perfect for breakfast on the go or a wholesome snack, these muffins are sure to become a family favorite. Enjoy them fresh or store them for later—though they may not last long!
Blueberry Almond Muffins
These Blueberry Almond Muffins are a delightful combination of flavors that elevate the traditional blueberry muffin. The nutty essence of almond extract and slivered almonds adds a rich depth, while the blueberries provide a burst of sweetness. Perfect for breakfast or an afternoon snack, these muffins are both delicious and visually appealing!
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1 teaspoon almond extract
- 1/2 cup slivered almonds
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and almond extract. Stir until just combined.
- Gently fold in the slivered almonds and blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Almond Muffins offer a delightful twist on the classic recipe, bringing together the sweet flavors of blueberries and the nutty richness of almonds. Each bite is a treat for the senses, making them a wonderful option for breakfast or as a snack throughout the day. Serve them fresh for a warm, comforting experience, and enjoy the compliments from family and friends!
Blueberry Coconut Muffins
Bring a tropical flair to your breakfast with these Blueberry Coconut Muffins. The addition of shredded coconut adds a chewy texture and a hint of sweetness, perfectly complementing the juicy blueberries. These muffins are a delicious way to start your day or to enjoy as a delightful snack any time.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup shredded coconut (sweetened or unsweetened)
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- Gently fold in the shredded coconut and blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Coconut Muffins are a delightful treat that transport you to a tropical paradise with each bite. The combination of sweet blueberries and chewy coconut creates a unique flavor profile that is both refreshing and satisfying. Perfect for brunch or as a sweet snack, these muffins are sure to be a crowd-pleaser. Enjoy them warm, and savor the delightful blend of flavors!
Blueberry Oatmeal Muffins
Packed with wholesome goodness, these Blueberry Oatmeal Muffins are a nutritious and delicious choice for breakfast or a snack. The addition of rolled oats not only enhances the texture but also adds fiber, making these muffins a filling option. Combined with the sweet blueberries, they’re a delightful way to start your day!
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup rolled oats
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and rolled oats. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Oatmeal Muffins are a hearty and nutritious option that doesn’t skimp on flavor. The rolled oats provide a delightful chewiness, while the blueberries offer a burst of sweetness in every bite. They’re perfect for busy mornings or as a satisfying snack to fuel your day. Enjoy them fresh, and feel good knowing you’re indulging in a wholesome treat!
Blueberry Chocolate Chip Muffins
Indulge your sweet tooth with these Blueberry Chocolate Chip Muffins! The combination of rich chocolate chips and fresh blueberries creates a delightful balance of flavors that makes these muffins irresistible. Perfect for breakfast or a sweet treat any time of the day, they’re sure to become a favorite in your household.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup semi-sweet chocolate chips
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- Gently fold in the chocolate chips and blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Chocolate Chip Muffins offer a delightful treat for those who love the combination of sweet and fruity flavors. The creamy chocolate chips melt in your mouth alongside the juicy blueberries, creating a muffin that’s both decadent and satisfying. Ideal for breakfast, dessert, or a snack, these muffins are sure to be a hit with everyone in your family. Enjoy them warm for a truly indulgent experience!
Blueberry Cinnamon Swirl Muffins
These Blueberry Cinnamon Swirl Muffins bring a warm, comforting flavor to your morning routine. With a swirl of cinnamon sugar throughout the muffin, each bite offers a delightful mix of sweetness and spice. Topped with a sprinkle of cinnamon sugar, these muffins are a cozy treat for any occasion.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/4 cup sugar
- 1 teaspoon ground cinnamon
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- In a separate bowl, mix together the sugar and cinnamon.
- Gently fold in the blueberries into the muffin batter.
- Spoon half of the muffin batter into the prepared muffin tin, then sprinkle half of the cinnamon sugar mixture over the batter. Add the remaining batter on top and sprinkle the rest of the cinnamon sugar mixture over the muffins.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Cinnamon Swirl Muffins are a delightful way to start your day. The warm cinnamon sugar swirl adds a touch of sweetness and spice, complementing the fresh blueberries beautifully. Perfect for a cozy breakfast or brunch, these muffins are sure to impress your guests. Enjoy them fresh out of the oven for a warm, inviting treat that will fill your kitchen with delicious aromas!
Blueberry Peanut Butter Muffins
These Blueberry Peanut Butter Muffins are a unique and tasty treat that combines the rich, nutty flavor of peanut butter with the sweetness of blueberries. Packed with protein and flavor, these muffins make for a filling breakfast or snack that will keep you energized throughout the day.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup creamy or crunchy peanut butter
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and peanut butter. Stir until well combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Peanut Butter Muffins are a delicious and satisfying way to enjoy the classic blueberry muffin with a nutritious twist. The creamy peanut butter adds a delightful richness that pairs wonderfully with the sweet blueberries. Perfect for breakfast on the go or as a post-workout snack, these muffins are both tasty and filling. Enjoy them fresh or store them for later—they’re sure to be a hit!
Blueberry Maple Muffins
Enjoy the sweet taste of breakfast with these Blueberry Maple Muffins. The addition of maple syrup adds a rich, natural sweetness that pairs perfectly with the juicy blueberries. These muffins are not only delicious but also easy to make, making them an excellent choice for a weekend brunch or a quick weekday breakfast.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/4 cup maple syrup
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and maple syrup. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Maple Muffins are a delightful way to start your day, offering a sweet and satisfying flavor that’s reminiscent of pancakes. The maple syrup brings a unique depth that elevates the classic blueberry muffin to new heights. Perfect for a cozy breakfast or as a snack throughout the day, these muffins are sure to become a staple in your baking repertoire. Enjoy them warm for the best flavor!
Blueberry Yogurt Muffins
These Blueberry Yogurt Muffins are moist, fluffy, and packed with flavor. The addition of yogurt adds richness and a slight tang, balancing the sweetness of the blueberries perfectly. These muffins are a fantastic option for a nutritious breakfast or a wholesome snack that everyone will love.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup plain or vanilla yogurt
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and yogurt. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Yogurt Muffins are a deliciously healthy option that’s perfect for busy mornings. The yogurt not only adds moisture but also contributes a wonderful tang that enhances the blueberry flavor. These muffins are ideal for breakfast on the go or a satisfying snack after school or work. Enjoy them fresh, and revel in the delightful taste and texture!
Blueberry Hazelnut Muffins
Add a nutty twist to your breakfast with these Blueberry Hazelnut Muffins. The combination of crunchy hazelnuts and sweet blueberries creates a unique and delicious flavor profile that’s sure to please. These muffins are perfect for brunch or as an afternoon treat with your favorite cup of coffee.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup chopped hazelnuts
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, and egg. Stir until just combined.
- Gently fold in the chopped hazelnuts and blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Hazelnut Muffins offer a delightful crunch and a unique flavor that sets them apart from standard blueberry muffins. The rich taste of hazelnuts complements the sweet blueberries beautifully, making these muffins an excellent choice for any occasion. Whether enjoyed at breakfast or as a midday snack, they are sure to become a favorite. Serve them warm, and savor the nutty goodness!
Blueberry Chia Seed Muffins
Boost your breakfast with these nutritious Blueberry Chia Seed Muffins! Packed with fiber and omega-3 fatty acids, chia seeds add a subtle crunch and health benefits to your muffins. Combined with sweet blueberries, these muffins are not only delicious but also a great way to start your day on a healthy note.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 2 tablespoons chia seeds
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and chia seeds. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Chia Seed Muffins are a nutritious twist on the classic blueberry muffin. The addition of chia seeds not only enhances the texture but also adds valuable nutrients, making them a wholesome choice for breakfast or a snack. Enjoy them fresh for a burst of flavor and health benefits in every bite!
Blueberry Cornmeal Muffins
Add a unique texture to your muffin collection with these Blueberry Cornmeal Muffins. The cornmeal gives these muffins a delightful crunch and a slightly sweet flavor that pairs beautifully with the juicy blueberries. Perfect for breakfast or as a side with chili or soup, these muffins are sure to please.
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup cornmeal
- 1/2 cup fresh or frozen blueberries
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, and cornmeal. Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Cornmeal Muffins are a delightful change from the traditional muffin texture. The cornmeal adds a subtle crunch that complements the sweetness of the blueberries perfectly. They’re ideal for breakfast, brunch, or as a unique side dish. Serve them warm, and enjoy the delicious combination of flavors!
Blueberry Pumpkin Muffins
Embrace the flavors of fall with these Blueberry Pumpkin Muffins. The addition of pumpkin puree not only adds moisture but also a subtle sweetness that pairs wonderfully with the blueberries. These muffins are a delicious way to enjoy seasonal flavors any time of year!
Ingredients:
- 1 box Betty Crocker Blueberry Muffin Mix
- 1/2 cup water
- 1/3 cup vegetable oil
- 1 large egg
- 1/2 cup canned pumpkin puree
- 1/2 cup fresh or frozen blueberries
- 1 teaspoon pumpkin spice (optional)
Instructions:
- Preheat your oven to 400°F (200°C). Line a muffin tin with paper liners or grease it with cooking spray.
- In a mixing bowl, combine the muffin mix, water, vegetable oil, egg, pumpkin puree, and pumpkin spice (if using). Stir until just combined.
- Gently fold in the blueberries until evenly distributed.
- Spoon the batter into the prepared muffin tin, filling each cup about two-thirds full.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
These Blueberry Pumpkin Muffins are a deliciously moist and flavorful treat that combines the best of both worlds. The pumpkin adds a unique richness that complements the blueberries beautifully, making them perfect for any time of year. Enjoy them fresh out of the oven, and savor the delightful blend of flavors!
Note: More recipes are coming soon!
