Otis Spunkmeyer Blueberry Muffins have become the gold standard for commercial bakery muffins, and for good reason. These oversized, dome-topped treats deliver everything we crave – ultra-moist texture, perfectly balanced sweetness, and juicy blueberries in every bite. This copycat recipe cracks the code on recreating these food service favorites at home, giving you that same bakery-fresh taste without the hefty price tag or trip to the store.
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Why These Muffins Are Special
Otis Spunkmeyer transformed the commercial muffin game by creating products that somehow taste better than homemade while maintaining incredible consistency. Their blueberry muffins are legendary in schools, offices, and convenience stores across America – that perfect combination of a tender, almost cake-like crumb with pockets of sweet fruit that never seems to sink to the bottom.
The genius of this copycat recipe lies in using cake mix and instant pudding to replicate the signature texture that makes Otis Spunkmeyer muffins so addictive. These ingredients provide the same moist, tender crumb that stays fresh for days – a feat that’s surprisingly hard to achieve with traditional from-scratch recipes. The result? Muffins that are virtually indistinguishable from the original, at a fraction of the cost.
Recipe Ingredients
Dry Ingredients:
- White cake mix – Creates the tender, sweet base that mimics bakery-style muffins
- All-purpose flour – Adds structure and helps create the perfect crumb texture
- Instant vanilla pudding mix – The secret ingredient that adds moisture and richness
Wet Ingredients:
- Large Eggs – Provide structure, richness, and help bind all ingredients together
- Vegetable oil – Keeps muffins incredibly moist and tender
- Milk – Adds moisture and helps create a smooth batter
- Vanilla extract – Enhances overall flavor and complements the blueberries
How to Make Blueberry Muffins with Cake Mix
- In a large bowl, beat eggs until light.
- Add cake mix, flour, pudding mix, vegetable oil, vanilla, and milk. Beat until smooth.
- Gently fold blueberries into the batter.
- Place cupcake liners in a muffin tin and fill them 3/4 full with batter.
- Bake at 350°F for 20 to 30 minutes, depending on the muffin size.
Storage & Reheating Instructions
- Room Temperature Storage: Store in airtight containers for up to 3 days at room temperature. Line the container with paper towels to absorb excess moisture.
- Reheating Method: To restore freshness, warm in a 300°F oven for 5-7 minutes or microwave for 15-20 seconds.
- Freezing: Wrap individual muffins in plastic wrap, then place in freezer bags for up to 3 months. Thaw at room temperature or warm in the oven.
Love blueberries? Try these recipes!
- Blueberry Cheesecake Bars
- Blueberry Cream Cheese Pie
- Blueberry Sour Cream Pie
- Blueberry Water
- Easy Blueberry Pie
- Fresh Blueberry Recipes
Favorite Muffin Recipes
Here are enough recipes to keep you going throughout the year.
- Apple Muffins
- Chocolate Cake Mix Muffins
- Date Nut Muffins
- Donut Muffins
- Panera Apple Crunch Muffin
- Pumpkin Muffins with Cake Mix
- Sweet Breakfast Muffins (You can add any fruit to these)
Check out my easy bread recipes and the best breakfast recipes here on CopyKat!
Otis Spunkmeyer Blueberry Muffins Copycat Recipe
Ingredients
- 4 eggs
- 1 box (15.25 ounces) white cake mix (do not use 13.25-ounce cake mixes, such as Betty Crocker)
- 3 tablespoons all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup vegetable oil
- 3/4 cups milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries washed and patted dry
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners – 9 for large, 12 for regular, or 15 for small muffins.
- In a mixing bowl, beat the eggs until light. Add the cake mix, flour, pudding mix, vegetable oil, milk, and vanilla and beat until smooth and thick, about 2 minutes. Avoid overbeating. Carefully fold the blueberries into the batter with a spoon or spatula to avoid breaking the berries.
- Fill the lined muffin cups 3/4 full and bake in the preheated oven for 20 to 30 minutes, depending on the size of your muffins. Test with a toothpick and avoid overbaking.
Notes
Equipment
Nutrition
Tastes almost exactly the same, but it is just a little bland, it’s not as sweet as the real thing, will try again but adding more sugar
I just made these with fresh blueberries. The muffins were great! Exactly what I was looking for. Thanks for the recipe.
I just made these with 1-1/2 cup of rhubarb. They are so moist.
In my opinion the Otis Spunkmeyer Muffins are the best muffins I have ever tasted. Can’t wait to try these. If anyone has a better muffin please send me the recipe. Thank You so much.
I hope you enjoy these.
I’m getting ready to make these again. My grandkids thought they tasted just like the ones we got at the beach where we stayed. I used fresh (frozen from our yard)blueberries and I used about a cup.
So glad that your grandkids approved of these blueberry muffins.
Where do you buy the 15 0z. Blueberries in liquid?
Love this one – so close to the real thing 🙂
I used a sugar free cake mix and pudding they were yummy!
Blueberry’s ??
Great recipe. It’s blueberries.