Otis Spunkmeyer Blueberry Muffins Copycat Recipe
These copycat Otis Spunkmeyer blueberry muffins are moist, bakery-style, and packed with fresh blueberries, made easy with cake mix and instant pudding.
Servings 12
Calories 320kcal
Ingredients
- 4 eggs
- 1 box (15.25 ounces) white cake mix (do not use 13.25-ounce cake mixes, such as Betty Crocker)
- 3 tablespoons all-purpose flour
- 1 package (3.4 ounces) instant vanilla pudding mix
- 1/2 cup vegetable oil
- 3/4 cups milk
- 1 teaspoon vanilla extract
- 1 cup fresh blueberries washed and patted dry
Instructions
- Preheat the oven to 350°F.
- Line a muffin tin with cupcake liners, using 9 for large muffins, 12 for regular muffins, or 15 for small muffins.
- In a mixing bowl, beat the eggs until light.
- Add the white cake mix, flour, instant vanilla pudding mix, vegetable oil, milk, and vanilla extract. Beat until smooth and thick, about 2 minutes, and avoid overbeating.
- Gently fold the fresh blueberries into the batter with a spoon or spatula so they don't break.
- Fill the lined muffin cups three-quarters full with batter.
- Bake for 20 to 30 minutes, depending on the size of your muffins, until a toothpick inserted in the center comes out clean. Avoid overbaking.
Recipe Tips
Avoid overbeating the batter once the cake mix goes in. Overbeating develops the gluten in the flour and can make the muffins tough instead of tender. Fold the blueberries in gently and only until combined, since overworking the batter at this stage is what causes streaky, gray-tinted muffins. Filling the cups three-quarters full also gives the muffins room to dome as they bake, closer to the tall, rounded shape of the bakery original.
Nutrition
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
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