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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.
Course
Breads
Cuisine
American
Keyword
Blueberry muffins, Otis Spunkmeyer
Prep Time
10
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
40
minutes
minutes
Servings
12
Calories
320
kcal
Author
Stephanie Manley
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.
Recipe Tips
Store muffins in an airtight container.
Nutrition
Calories:
320
kcal
|
Carbohydrates:
48
g
|
Protein:
4
g
|
Fat:
12
g
|
Saturated Fat:
9
g
|
Cholesterol:
56
mg
|
Sodium:
377
mg
|
Potassium:
94
mg
|
Fiber:
1
g
|
Sugar:
28
g
|
Vitamin A:
125
IU
|
Vitamin C:
3.5
mg
|
Calcium:
122
mg
|
Iron:
1.2
mg
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@CopyKatRecipes
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