Otis Spunkmeyer Blueberry Muffins are some of the best blueberry muffins around. They are moist and great for breakfast or a snack. You can make these muffins at home with this easy copycat recipe.
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Fresh Blueberry Muffins
There’s nothing better than fresh blueberry muffins and Otis Spunkmeyer Blueberry Muffins are some of the best blueberry muffins around. I’m sure you’ve seen them in stores everywhere.
These muffins are part of Otis Spunkmeyer’s flagship line of muffins and cookies. Blueberry muffins that use real blueberries, making an ideal healthy treat for breakfast or a snack.
Now, you can recreate these famous muffins at home and enjoy blueberry muffins made with no artificial colors or flavors.
The Otis Spunkmeyer Story
If you’ve ever wondered who Otis Spunkmeyer was, well the answer is he wasn’t! It was a name made up Kimberly, founder Ken Rawling’s daughter, then a tween with a fabulous imagination!
The company has been dedicated to creating and baking delicious baked goods for over forty years. Now the brand is practically a household name. As they like to say:
We are forever committed to making better treats with fewer ingredients and none of the funky stuff.
More Otis Spunkmeyer History
What began as an idea to take on famous cookie brands like Mrs. Fields, Otis Spunkmeyer soon decided that the way to go was to offer frozen cookie dough to food service establishments.
Clients have ranged from small family-owned businesses and restaurants to military organizations such as the United States Army. Read more about Otis Spunkmeyer.
The Fundraising Story
After dominating the foodservice space, Otis Spunkmeyer segued into school fundraising by offering its frozen cookie dough for sale. Schools were a sector dear to Mr. Rawlings, who often enjoyed hosting his employees’ kids after school activities and even taking them on sky tours in one of the company’s twin-engined vintage jets.
It used to be a familiar sight over the Golden Gate Bridge – a pair of DC-3 aircraft emblazoned with the company logo. Check out some successful Otis Spunkmeyer fundraising stories. As the company likes to say:
We’ve always given back, and it’s always been fun.
Recipe Ingredients
Here’s a list of what you need:
- Blueberries
- White Cake Mix
- All-purpose flour
- Instant vanilla pudding mix
- Eggs
- Vegetable oil
- Milk
- Vanilla extract
How to Make Blueberry Muffins with Cake Mix
- In mixing 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.
Store muffins in an airtight container.
Easy Homemade Blueberry Muffins
You are going to love how easy is to make these famous muffins at home. They taste just like the real thing with this recipe.
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 more of my easy bread recipes and the best breakfast recipes here on CopyKat!
Otis Spunkmeyer Blueberry Muffins
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.
Christie
I just made these with fresh blueberries. The muffins were great! Exactly what I was looking for. Thanks for the recipe.
Donna
I just made these with 1-1/2 cup of rhubarb. They are so moist.
Diane Tompkins
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.
Stephanie
I hope you enjoy these.
Nancy Taylor
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.
Stephanie
So glad that your grandkids approved of these blueberry muffins.
Kathy
Where do you buy the 15 0z. Blueberries in liquid?
Sarah E.
Love this one – so close to the real thing 🙂
Queen_angelica
I used a sugar free cake mix and pudding they were yummy!
Mike
Blueberry’s ??
Great recipe. It’s blueberries.