Otis Spunkmeyer Blueberry Muffins

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.

Blueberry Muffin split in half

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.

Blueberry Muffins and blueberries in a muffin tin

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

  1. In mixing 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 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.

A plate of homemade Otis Spunkmeyer Blueberry Muffins

Love blueberries? Try these recipes!

Favorite Muffin Recipes

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

Check out more of my easy bread recipes and the best breakfast recipes here on CopyKat!

Blueberry Muffin split in half

Otis Spunkmeyer Blueberry Muffins

You can make Otis Spunkmeyer Blueberry Muffins that taste just like the real thing with this copycat recipe. These are easy to make blueberry muffins with cake mix.
5 from 3 votes
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Course: Breads
Cuisine: American
Keyword: Blueberry muffins, Otis Spunkmeyer
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Servings: 12
Calories: 320kcal


  • 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


  • 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.


Store muffins in an airtight container.


Calories: 320kcal | Carbohydrates: 48g | Protein: 4g | Fat: 12g | Saturated Fat: 9g | Cholesterol: 56mg | Sodium: 377mg | Potassium: 94mg | Fiber: 1g | Sugar: 28g | Vitamin A: 125IU | Vitamin C: 3.5mg | Calcium: 122mg | Iron: 1.2mg

About Stephanie Manley

I recreate your favorite restaurant recipes, so you can prepare these dishes at home. I help you cook dinner, and serve up dishes you know your family will love. You can find most of the ingredients for all of the recipes in your local grocery store.

Stephanie is the author of CopyKat.com's Dining Out in the Home, and CopyKat.com's Dining Out in the Home 2.

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Reader Interactions


  1. Christie

    I just made these with fresh blueberries. The muffins were great! Exactly what I was looking for. Thanks for the recipe.

  2. 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.

  3. Nancy Taylor

    5 stars
    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.

5 from 3 votes (2 ratings without comment)

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