Otis Spunkmeyer Blueberry Muffins have earned their reputation as some of the best commercially available muffins. These bakery-style treats are incredibly moist, perfectly sweet, and loaded with real blueberries. Now you can recreate these famous muffins in your own kitchen using this simple copycat recipe that delivers the same tender crumb and bursting blueberry flavor.
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Table of Contents
Why These Muffins Are Special
Otis Spunkmeyer built its reputation on creating muffins that taste homemade but with the consistency and texture that only professional bakers typically achieve. The secret lies in the perfect balance of moisture, sweetness, and fruit distribution. This copycat recipe uses cake mix as a shortcut to achieve that same tender, bakery-quality crumb while incorporating real blueberries for authentic flavor and nutritional benefits.
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 degrees for 20 to 30 minutes, depending on muffin size.
Storage & Reheating Instructions
- Room Temperature Storage: Store in airtight containers for up to 3 days. 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
- 15 ounces canned blueberries drained or 1 cup of fresh or frozen blueberries
- 4 eggs
- 1 box white cake mix
- 3 tablespoons all-purpose flour
- 1 package instant vanilla pudding mix 4 serving size
- 1/2 cups vegetable oil
- 3/4 cups milk
- 1 teaspoons vanilla extract
Instructions
- Preheat oven to 350 degrees.
- Line a muffin tin with cupcake liners – 9 for large, 12 for regular, and 15 for smaller muffins.
- Rinse blueberries lightly and drain well.
- In a mixing bowl, beat eggs until light.
- Add cake mix, flour, pudding mix, vegetable oil, milk, and vanilla.
- Beat until smooth but do not overbeat. It will take about two minutes. The batter will be thick.
- Carefully fold the blueberries into the batter with a spoon or spatula. Try not to break the berries, they can be very tender.
- Fill muffin cups 3/4 full.
- Bake at 350 degrees for 20 to 30 minutes depending on the size of your muffins. Test with a toothpick and do not over-bake.
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.