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Otis Spunkmeyer Blueberry Muffins
9 large muffins or 12 – 15 small muffins
Ingredients
1 15 oz. Blueberry’s in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
Directions
Rinse Blueberry’s 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.
Carefully fold blueberry’s 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.
Store muffins in a air tight container.
9 large muffins or 12 – 15 small muffins
Ingredients
1 15 oz. Blueberry’s in Liquid (rinse lightly and drain)
1 Package White Cake Mix
1 Package of Instant Vanilla Pudding 4 serving size
4 Eggs (beaten)
1/2 C. Vegetable Oil
3/4 C. Milk
1 tsp. Vanilla
Directions
Rinse Blueberry’s 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.
Carefully fold blueberry’s 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.
Store muffins in a air tight container.
