It’s so easy to make mini bundt cakes from a mix and in today I’m going to share my recipe for making them from readily available muffin mixes.

Fresh bouquet of cut hydrangeas in a vase on lace tablecloth with three bags of muffin mix

Mini Blueberry Bundt Cakes Made from Muffin Mix and Greek Yogurt
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3 packages of Martha White Blueberry Muffin Mix

2 eggs

1 cup Greek yogurt

1/2 cup water

1/2 cup blueberries


1/4 cup confectioners' sugar

1 tablespoon milk


  1. Heat oven to 350 degrees.
  2. Grease the mini bundt cake pan.
  3. Rinse blueberries and set aside.
  4. In a large bowl blend eggs, Greek yogurt and water.
  5. Blend in muffin mix.
  6. Gently stir in blueberries.
  7. Spread batter in bundt cake pan.
  8. Bake 35 to 40 minutes or until golden brown on top.
  9. Cool on wire rack.
  10. When cool, mix confectioners' sugar with milk and drizzle over top of the mini bundt cakes.
  11. Serve!



177 cal


30 g


18 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

As a funny side note 😉 I put a little too much batter in the pan and the top/bottom of the mini bundt cakes rose way above the top of the pan.

Once they cooled I cut off the tops so I would have flat bottoms for the cakes.  It was an added bonus in my book. 🙂