Otis Spunkmeyer Blueberry Muffins: Easy Copycat Recipe

If you’ve ever grabbed an Otis Spunkmeyer blueberry muffin from a school cafeteria or office break room, you know the dome-topped, bakery-style texture that made them a favorite. This copycat recipe uses a boxed cake mix and instant vanilla pudding to recreate that same moist, tender crumb studded with juicy blueberries in every bite. It gives you that same soft, cake-like muffin at home, without a special trip to the bakery counter. The batter comes together in one bowl in about 10 minutes, so you can have a fresh batch ready for breakfast or an afternoon snack.

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These Otis Spunkmeyer blueberry muffins start with a box of white cake mix rather than making the batter from scratch. Instant vanilla pudding mix goes in alongside it, adding richness and moisture that a plain cake mix batter wouldn’t have on its own.

Fresh blueberries are folded in by hand at the end, so they stay whole and distribute evenly instead of sinking to the bottom of the liner. The result is a large, rounded muffin with a tender crumb and pockets of fruit in nearly every bite.

Why this recipe works

Cake mix already has flour, sugar, and leavening balanced in the right ratios for a tender crumb, which is why it forms the base here instead of a from-scratch batter. Instant pudding mix adds extra starch and fat, helping the muffins stay moist for days rather than drying out by the next morning.

Vegetable oil, rather than butter, keeps the crumb soft even after the muffins cool completely. Folding the blueberries in gently at the very end, instead of beating them into the batter, keeps the berries intact and prevents the batter from turning gray.

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

1. In a large bowl, beat eggs until light.
2. Add cake mix, flour, pudding mix, vegetable oil, vanilla, and milk. Beat until smooth.
3. Gently fold blueberries into the batter.
4. Place cupcake liners in a muffin tin and fill them 3/4 full with batter.
5. Bake at 350°F for 20 to 30 minutes, depending on the muffin size.

Storing & 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

Favorite Muffin Recipes

Here are enough recipes to keep you going throughout the year.

• Apple 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!