Dessertscopykat4.5
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!
👥 12 Servings⏱️ Prep & Cook: 40 min⏳ Prep: 10 min🔥 Cook: 30 min👤 Stephanie Manley📖 copykat
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●oven
- ●bowl
- ●mixing bowl
- ●spatula
📝 Preparation Steps
1
Preheat the oven to 350°F.
2
Line a muffin tin with cupcake liners – 9 for large, 12 for regular, or 15 for small muffins.
3
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.
eggs4(3.4 ounces) instant vanilla pudding mix1 packagefresh blueberries (washed and patted dry)1 cup
4
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.
Nutrition Facts
calories
320 kcal
fat Content
12 g
serving Size
1 serving
fiber Content
1 g
sugar Content
28 g
sodium Content
377 mg
protein Content
4 g
cholesterol Content
56 mg
carbohydrate Content
48 g
saturated Fat Content
9 g
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