Low-Sugar Blueberry Muffins

Low-Sugar Blueberry Muffins

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  • 1 Notta Lotta Sugar Yellow Cake Mix
  • 3 large eggs
  • 1/2 cup vegetable oil
  • 1 cup water
  • 1 cup fresh or frozen blueberries
  • Optional: 1 teaspoon vanilla extract for enhanced flavor


  1. Preheat your oven to 375°F and line a muffin tin with paper liners or lightly grease it.
  2. Mix the cake batter: In a large bowl, whisk together the cake mix, eggs, vegetable oil, and water until smooth. If you’re using it, add the vanilla extract now.
  3. Fold in the blueberries: Gently fold the blueberries into the batter to distribute them evenly. If using frozen blueberries, there’s no need to thaw them first, but toss them with a tablespoon of flour to prevent them from sinking.
  4. Fill the muffin cups: Spoon the batter into the muffin cups, filling each about 2/3 full. This ensures the muffins have room to rise without overflowing.
  5. Bake: Bake for 18-20 minutes or until the tops are golden and a toothpick inserted into the center of a muffin comes out clean.
  6. Cool and serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy your blueberry muffins warm or at room temperature.

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