Otis Spunkmeyer’s Blueberry Muffins Recipe 🫐
Description: Indulge in the delightful taste of Otis Spunkmeyer’s Blueberry Muffins with this easy-to-follow recipe. Bursting with fresh blueberries and infused with vanilla goodness, these muffins are perfect for breakfast, brunch, or anytime you crave a sweet treat.
Recipe Category: Quick Breads 🍞
Keywords: Breads, Berries, Fruit, Summer, < 60 Mins, Oven 🌞🍇🕒🔥
Aggregated Rating: ⭐⭐⭐⭐½ (4.5/5) based on 9 reviews
Nutritional Information (Per Serving):
- Calories: 464.8
- Fat Content: 21.5g
- Saturated Fat Content: 3.7g
- Cholesterol Content: 96.8mg
- Sodium Content: 575.2mg
- Carbohydrate Content: 62.5g
- Fiber Content: 1.6g
- Sugar Content: 46g
- Protein Content: 6.4g
Ingredients:
- 1 cup fresh blueberries
- 1 cup instant vanilla pudding
- 1 box cake mix
- 4 eggs
- 1/2 cup milk
- 3/4 cup vegetable oil
- 1 teaspoon vanilla extract
Instructions:
| Step | Description | Time |
|---|---|---|
| 1 | Rinse blueberries lightly and drain well. | 5 minutes |
| 2 | In a mixing bowl, beat eggs until light. Add the cake mix, instant vanilla pudding, vegetable oil, vanilla extract, and milk. | 10 minutes |
| 3 | Beat until smooth, but do not overbeat (about 2 1/2 minutes). The batter will be thick. | 5 minutes |
| 4 | Carefully fold in the blueberries with a spoon, trying not to break the berries. Fill muffin cups 3/4 full. | 5 minutes |
| 5 | Preheat your oven to 350°F (175°C). Place the filled muffin cups into the preheated oven. | 20-30 minutes |
Recipe Yield: 9-15 muffins (depending on size)
Detailed Instructions:
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Prepare Blueberries: Begin by rinsing the fresh blueberries lightly under cold water. Allow them to drain well to remove any excess moisture.
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Mix Wet Ingredients: In a large mixing bowl, beat the eggs until they become light in texture. Then, add the cake mix, instant vanilla pudding, vegetable oil, vanilla extract, and milk to the beaten eggs. Combine the ingredients thoroughly until they form a smooth batter. Be careful not to overbeat the mixture; approximately 2 1/2 minutes of mixing should suffice. The batter will have a thick consistency.
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Incorporate Blueberries: Gently fold the fresh blueberries into the batter using a spoon. Take care not to crush the berries during this process. The goal is to distribute the blueberries evenly throughout the batter.
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Fill Muffin Cups: Fill each muffin cup approximately 3/4 full with the prepared batter. Depending on the size of your muffin cups, you should have enough batter to make 9 large muffins or 12-15 smaller ones.
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Bake: Preheat your oven to 350°F (175°C) while you fill the muffin cups. Once the muffin cups are filled, place them in the preheated oven. Bake for 20 to 30 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
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Serve: Once baked, remove the muffins from the oven and allow them to cool slightly before serving. These Otis Spunkmeyer’s Blueberry Muffins are best enjoyed warm, but they can also be stored in an airtight container for later enjoyment.
These muffins are a delightful addition to any breakfast spread or brunch table, and they are sure to impress family and friends with their irresistible flavor and moist texture. Enjoy the taste of summer with every bite of these delicious blueberry treats! 🌞🫐
