Otis Spunkmeyer’s Blueberry Muffins
- Ready In:
- 35mins
- Ingredients:
- 7
- Yields:
-
9-15 muffins
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
directions
- 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.
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Reviews
-
This recipe is just wonderful. You can use any flavor of cake mix and pudding mix, I have made chocolate, cherry, and lemon. They are very easy to make. They turn out with the big tops just like the ones you buy. I always make mine in the large muffin tins. I have used this recipe over and over, my friends and family want to know where I buy my muffins.
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RECIPE SUBMITTED BY
southern chef in lo
white springs, FL
I have 6 children 4 boys and 2 girl,ilove to cook and try lots of different foods,my real name is Britt and i live in louisiana i like to collect recipes,cookbooks,dolls,and angels,i just started having a intrest in teacups and teapots,i also like amish rag dolls.