Get ready to indulge in the irresistible combination of tangy lemons and juicy blueberries with these lemon blueberry cake mix muffins. With a moist and fluffy texture, these muffins offer a delightful burst of citrusy flavors in every bite. Perfect for breakfast, brunch or a sweet treat any time of the day, these muffins are sure to satisfy your cravings.

To start, preheat your oven to 375°F and generously coat a standard muffin pan with cooking spray, ensuring that the muffins will easily release from the pan without sticking.

In a medium bowl, mash together a ripe banana and half a cup of coconut oil. This combination adds natural sweetness and a subtle hint of tropical flavor to the muffins.

Next, add two large eggs and a tablespoon of lemon zest to the banana and coconut oil mixture. Beat everything together until well combined, creating a creamy and aromatic base for the muffins.

In a small bowl, combine half a cup of 2% milk and one and a half teaspoons of fresh lemon juice, which is approximately the juice of half a lemon. Allow the mixture to sit for about five minutes. This step helps infuse the muffins with a refreshing lemony tang, elevating their flavor profile.

Now, it's time to bring everything together. Alternate adding the Baker's Corner White Cake Mix and the lemon-infused milk to the banana mixture, stirring until just combined. Be careful not to overmix, as this can result in dense muffins. The combination of the cake mix and the lemony milk creates a moist and tender texture.

Finally, gently fold in one and a half cups of plump and juicy blueberries into the muffin batter. Divide the batter evenly between the prepared muffin cups in the pan, filling them about three-quarters of the way full. This allows room for the muffins to rise and develop their characteristic domed tops.

Place the muffin pan in the preheated oven and bake for approximately 20 minutes. The aroma of lemon and blueberries will fill your kitchen as the muffins bake to golden perfection. Keep an eye on them and check for doneness by inserting a toothpick into the center of a muffin. If it comes out clean or with a few moist crumbs clinging to it, the muffins are ready to be enjoyed.

Once baked, remove the muffins from the oven and allow them to cool slightly in the pan before transferring them to a wire rack to cool completely. Share them with family and friends or savor them all to yourself—the choice is yours. Get ready to experience the joy of homemade muffins that are bursting with citrusy delight!

Prep Time:  10 minutes   |    Cook Time:  25  minutes   |    Total Time:  35  minutes   |    Servings:  12 muffins

Ingredients:

• Carlini  Canola Cooking Spray
• 1 banana
• ½ cup  Simply Nature  Coconut Oil
• 2  Goldhen  Large Eggs
• 1 tablespoon lemon zest
• ½ cup  Friendly Farms  2% Milk
• 1½ teaspoons fresh lemon juice (about ½ lemon)
• 16.5 ounces  Baker’s Corner  White Cake Mix
• 1½ cups blueberries

Directions:                                  

1. Preheat oven to 375°. Coat a standard muffin pan with cooking spray.
2. In a medium bowl, cream the banana and coconut oil.
3. Add the eggs and zest; beat well. In a small bowl, combine the milk and lemon juice. Allow to sit for 5 minutes.
4. Alternate adding the cake mix and the milk to the banana mixture until just combined. Fold in the blueberries.
5. Divide the mixture between the muffin cups in the prepared pan. Bake for 20 minutes.

Recipe Courtesy of Chef Stacey, ALDI Test Kitchen