Copycat Otis Spunkmeyer Blueberry Muffins with Cake Mix
These bakery-style blueberry muffins recreate the beloved Otis Spunkmeyer flavor using a convenient cake mix base. The secret is adding instant pudding mix and extra flour to create that signature tender, moist crumb that made the original famous. Fresh, frozen, or canned blueberries work equally well, making this recipe accessible year-round. Perfect for breakfast, brunch, or an afternoon snack, these muffins deliver the nostalgic taste of those iconic bakery treats with the convenience of home baking.
Ingredients
- 15 ounces canned blueberries, drained, or 1 cup fresh or frozen
- 4 eggs
- 1 box white cake mixyellow cake mix1:1none
Creates slightly richer flavor
- 3 tablespoons all-purpose flour
- 1 package instant vanilla pudding mix, 4 serving size
- ½ cups vegetable oil
- ¾ cups milk
- 1 teaspoons vanilla extract
Instructions
- 1
Preheat oven to 350 degrees
- 2
Line muffin tin with cupcake liners
- 3
Rinse blueberries lightly and drain well
- 4
Beat eggs until light in a mixing bowl
- 5
Add cake mix, flour, pudding mix, vegetable oil, milk, and vanilla to eggs
- 6
Beat until smooth but do not overbeat, about two minutes until batter is thick
- 7
Carefully fold blueberries into batter with spoon or spatula without breaking berries
- 8
Fill muffin cups three-quarters full
- 9
Bake for 20 to 30 minutes depending on muffin size until toothpick comes out clean
Tips
Drain canned blueberries thoroughly and pat dry to prevent excess moisture in the batter.
Don't overmix the batter once flour is added - this keeps muffins tender rather than tough.
Gently fold in blueberries last to avoid bursting them and creating streaks in the batter.
Good to Know
Store covered at room temperature for 2-3 days or refrigerate for up to 1 week.
Muffins can be made 1 day ahead and stored covered. Freeze for up to 3 months.
Serve at room temperature or warm slightly in microwave for 15-20 seconds.
Common Mistakes
Don't overmix batter to avoid tough, dense muffins
Don't overbake or muffins will be dry - test with toothpick
Drain blueberries well to prevent soggy bottoms
Substitutions
Use 1 cup fresh or frozen instead of 15 oz canned
Creates slightly richer flavor
FAQ
Can I use frozen blueberries without thawing?
Yes, use frozen blueberries directly from freezer. Toss lightly in flour before folding in to prevent sinking and bleeding.
What if I don't have instant pudding mix?
You can omit it but add an extra 2 tablespoons flour and 1 tablespoon sugar. The texture won't be quite as tender.
How long do these muffins keep fresh?
Store covered at room temperature for 2-3 days, refrigerated for 1 week, or frozen for up to 3 months.