Otis Spunkmeyer Blueberry Muffins Copycat Recipe
These copycat Otis Spunkmeyer Blueberry Muffins taste just like the bakery originals! Using cake mix and instant pudding for the perfect moist texture, these oversized muffins are loaded with juicy blueberries. Easy to make and stays fresh for days - just like the real thing!
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 – 9 for large, 12 for regular, or 15 for small muffins.
- In a mixing bowl, beat the eggs until light. Add the cake mix, flour, pudding mix, vegetable oil, milk, and vanilla and beat until smooth and thick, about 2 minutes. Avoid overbeating. Carefully fold the blueberries into the batter with a spoon or spatula to avoid breaking the berries.
- Fill the lined muffin cups 3/4 full and bake in the preheated oven for 20 to 30 minutes, depending on the size of your muffins. Test with a toothpick and avoid overbaking.
Recipe Tips
Store muffins in an airtight container.
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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