Otis Spunkmeyers Blueberry Muffins Food
OTIS SPUNKMEYER'S BLUEBERRY MUFFINS
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
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
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- Rinse blueberries lightly and drain well. In mixing bowl beat eggs until light. To the eggs add cake mix, flour, pudding, vegetable oil, vanilla, and milk. Beat until smooth but do not overbeat. About two to two and half minutes. The batter will be thick.
- Carefully fold blueberries in batter with a spoon or spatula. try not to break the berries, 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 your muffin cups. Test with a toothpick and taking care, not to over bake. Will make about 9 large muffins or 12 - 15 small muffins. Store muffins in an airtight container.
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