Best Otis Spunkmeyers Blueberry Muffins Recipes

OTIS SPUNKMEYER'S BLUEBERRY MUFFINS

Otis Spunkmeyer's Blueberry Muffins image

Make and share this Otis Spunkmeyer's Blueberry Muffins recipe from Food.com.

Provided by southern chef in lo

Categories Quick Breads

Time 35m

Yield 9-15 muffins

Number Of Ingredients 7

Ingredients

1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
1 (18 ounce) package white cake mix
1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
4 eggs, beaten
1/2 cup vegetable oil
3/4 cup milk
1 teaspoon vanilla

Steps:

Rinse blueberries lightly and drain well.
In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
Carefully fold in blueberries with spoon. Try not to break the berries--fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.
Will make 9 large or 12-15 small muffins.

Nutrition Facts : Calories 464.8, Fat 21.5, SaturatedFat 3.7, Cholesterol 96.8, Sodium 575.2, Carbohydrate 62.5, Fiber 1.6, Sugar 46, Protein 6.4

OTIS SPUNKMEYER BLUEBERRY MUFFINS RECIPE

Otis Spunkmeyer Blueberry Muffins Recipe image

Provided by Unicorn1259

Number Of Ingredients 11

Ingredients

1 15-ounce container blueberries in liquid. rinse lightly & drain
1 package white cake mix
1 package instant vanilla pudding
4 eggs beaten
1/2 cup vegetable oil
3/4 cup milk
STREUSAL TOPPING
1/2 cup sugar
1/3 cup flour
1/2 teaspoon cinnamon
Mix & cut in 1/4 cup oleo & sprinkle on muffins

Steps:

Rinse Blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not over beat. About two to two and half minutes. Batter will be thick. preheat oven to 350 Carefully fold blueberries in batter with a spoon or spatula. try not to break the berry's, they can be very tender. Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 - 30 minutes depending on the size of you muffin cups. Test with a tooth pick and taking care not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in a air tight container. **** I like them big one's :)

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