Healthy Blueberry Muffins Recipe for Breakfast

Wake up and smell the freshly baked muffins! Otis Spunkmeyer’s Blueberry Muffins Recipe is sure to make your mornings a lot sweeter. If you’re craving something that’s both delicious and nutritious, then look no further than these mouth-watering muffins.

Picture this: a fluffy, golden-brown muffin bursting with plump, juicy blueberries. With every bite, you get a taste of the sweet vanilla and cinnamon sugar flavors that have made Otis Spunkmeyer world-famous. Whether you’re enjoying breakfast in bed or grabbing a snack on the go, these blueberry muffins are perfect for any occasion.

But don’t just take my word for it – let the aroma of freshly baked spunkmeyer blueberry muffins fill your kitchen and delight your senses. These are more than just muffins, they’re pure indulgence baked to perfection. So roll up your sleeves, put on an apron, and let’s get baking!

Why You’ll Love This Recipe

Otis Spunkmeyer’s Blueberry Muffins
Otis Spunkmeyer’s Blueberry Muffins

Are you looking for a delicious and easy-to-make snack that can delight your taste buds? Look no further than Otis Spunkmeyer’s Blueberry Muffins Recipe! This recipe is a legendary classic, widely loved and appreciated by muffin enthusiasts around the globe. Its unique blend of vanilla and fresh blueberries creates an irresistible flavor that will captivate your senses and leave you craving more.

What makes this recipe so special is that it uses Otis Spunkmeyer’s delicious ingredients to deliver moisture, freshness, and richness every time. Whether you’re baking for breakfast or an afternoon snack, these muffins are the perfect way to treat yourself while keeping it healthy.

One of the many reasons you’ll love this recipe is its versatility. You can easily make substitutions or variations according to your preferences or what’s available in your pantry. Use frozen blueberries instead of fresh, swap white cake mix for whole grain, or add cinnamon sugar to amplify the flavor.

Overall, Otis Spunkmeyer’s Blueberry Muffins Recipe is an unstoppable crowd-pleaser that never gets old. Try it out today, and see why it’s become such a beloved classic at breakfast tables everywhere.

Ingredient List

 Bursting with fresh blueberries in every bite!
Bursting with fresh blueberries in every bite!

Let’s talk ingredients!

You will need a number of ingredients to make these sensational blueberry muffins that are perfect for breakfast or as a sweet snack. Be sure to have everything on hand before starting to bake, and remember to measure them accurately for the best possible results. Here’s what you will need:

  • 1 package white cake mix
  • 1 package instant vanilla pudding (4 servings)
  • 1 cup of milk
  • 4 eggs
  • 1/4 cup of vegetable oil
  • 3 cups of fresh or frozen blueberries, lightly rinsed and drained

The Recipe How-To

 A delicious breakfast treat for any day of the week.
A delicious breakfast treat for any day of the week.

Now, it’s time to turn our attention to the heart of this article – the recipe itself. Get ready for a delectable treat that is Otis Spunkmeyer’s Blueberry Muffins. I guarantee that this recipe is worth the effort! Below are the simple step-by-step instructions:


Here are the ingredients you’ll need:
– 1 package white cake mix
– 1 package instant vanilla pudding
– 4 eggs
– 1/2 cup vegetable oil
– 1/2 cup milk
– 1/2 teaspoon vanilla
– 1 cup fresh blueberries


  1. Preheat your oven to 375°F. While waiting for the oven, gather your ingredients.
  2. In a mixing bowl, whisk together cake mix, instant pudding mix, and milk until smooth.
  3. Add in eggs one at a time while continuously whisking after each addition.
  4. Add vegetable oil and vanilla extract and stir until well incorporated.
  5. Gently fold in blueberries using a spatula until evenly distributed throughout the batter.
  6. Prepare muffin tins by spraying non-stick cooking spray on each muffin cup or lining each cup with muffin liners.
  7. Pour batter into individual cups about three-fourth full.
  8. Bake at 375°F for about 18 to 22 minutes or until golden brown on top and when an inserted toothpick comes out clean.
  9. Remove from oven and let cool in their tins for a few minutes before transferring them into a cooling rack to cool completely.

Some Tips and Tricks

If you want perfectly moist, fluffy muffins every time, here are some tips and tricks to keep in mind:
* Instead of fresh blueberries, frozen blueberries can also be used in the recipe by lightly rinsing them under cold water and then draining them thoroughly.
* You can sprinkle cinnamon sugar on top of each muffin before baking to give an extra touch of sweetness.
* The batter can also be used to make a loaf cake or a layered cake – be creative!
* Pair with coffee, tea or milk.

So there you have it! A superb Otis Spunkmeyer’s Blueberry Muffins recipe that is sure to become your go-to treat!

Substitutions and Variations

 Just like Otis Spunkmeyer’s… but better!
Just like Otis Spunkmeyer’s… but better!

There are plenty of ways to customize and tweak Otis Spunkmeyer’s Blueberry Muffins Recipe to suit your tastes or dietary restrictions. Here are some ideas for substitutions and variations that you can try:

– Milk: Feel free to use non-dairy milk, such as almond or soy milk, instead of regular milk. This is a great way to make the recipe vegan if you also swap out the eggs (see below).

– Eggs: If you’re looking for a vegan option, try replacing the eggs with 1/4 cup unsweetened applesauce or mashed banana per egg. You can also use egg substitute products like Bob’s Red Mill Egg Replacer.

– Instant Vanilla Pudding: Instead of using this ingredient in the muffin mix, some people prefer to use vanilla extract (1 teaspoon) and extra sugar (2 tablespoons) to enhance the flavor.

– Wild Blueberries: While fresh blueberries are preferred for this recipe, they can be expensive or hard to find depending on where you live. Frozen wild blueberries can be used as a substitute, as long as they are rinsed and drained appropriately before being added to the batter.

– White Cake Mix: If you can’t find premade white cake mix, you can make your own by combining 2 1/4 cups all-purpose flour, 1 1/2 cups granulated sugar, 3 teaspoons baking powder, and 3/4 teaspoon salt in a bowl.

– Cinnamon Sugar: Swirl some cinnamon sugar into the batter or sprinkle it over the top of each muffin for an extra burst of flavor.

Remember that these substitutions may affect the taste and texture of the muffins slightly. Don’t be afraid to experiment with different variations until you find one that works best for you and produces that delicious Otis Spunkmeyer flavor!

Serving and Pairing

 The perfect combination of sweet and tangy flavors.
The perfect combination of sweet and tangy flavors.

Mmmm… nothing beats waking up to the aroma of freshly-baked blueberry muffins. These Otis Spunkmeyer Blueberry Muffins are the perfect way to start your day, and they’re so versatile that you can enjoy them at any time. These muffins are delightful on their own, but there are plenty of ways to enjoy them with a twist.

Firstly, pair these Otis Spunkmeyer Blueberry Muffins with your favorite hot drink, whether it’s coffee, tea or hot chocolate. The rich, bold flavors of these muffins contrast perfectly with the creamy and frothy texture of hot beverages. You can also try adding milk, cream or honey to your drink and savor every last bite of these delicious muffins.

Secondly, if you want a more fulfilling breakfast, you can serve these Otis Spunkmeyer Blueberry Muffins with creamy yoghurt or a smoothie bowl topped with fresh fruit and granola. This not only adds more flavor and texture but also provides you with essential vitamins and minerals for a healthy start to your day.

Thirdly, if you’re looking for something indulgent or festive, ice cream is the way to go. These Otis Spunkmeyer Blueberry Muffins taste amazing paired with a scoop of vanilla ice cream that will leave your taste buds satisfied and refreshed at the same time. You could even bake them into cupcakes and add some frosting for a special occasion or holiday treat.

Lastly, these muffins come in individually wrapped packages which makes them perfect for work or school lunches or snacks on-the-go. If you are planning an outdoor picnic, party platter or a brunch buffet at home, try pairing these muffins with other sweet treats like cinnamon buns, croissants or chocolate chip cookies that will satisfy everyone’s sweet tooth craving.

The possibilities are endless with Otis Spunkmeyer Blueberry Muffins as there is no wrong way to enjoy these irresistible treats!

Make-Ahead, Storing and Reheating

 How can you resist these golden beauties?
How can you resist these golden beauties?

You know what’s better than freshly baked Otis Spunkmeyer’s Blueberry Muffins? Leftover Otis Spunkmeyer’s Blueberry Muffins that you can store for another day! It’s true. And don’t worry, reheating these muffins won’t make them rock hard or dry. Below are some tips to ensure that your muffins remain moist and delicious even if stored for days.

Make-ahead: These muffins can be prepared ahead of time and stored in the refrigerator uncooked or cooked until ready to use. The uncooked muffin mix can be stored in an airtight container in the fridge for up to three days. If you want to freeze the uncooked batter, wrap it tightly with plastic wrap, then with foil and store it in the freezer for up to three months.

Storing: If storing cooked muffins, make sure that they are completely cooled before putting them into an airtight container or Ziploc bag. They can be stored in the fridge for up to a week, or even up to three months in the freezer. Muffins that are kept in the freezer should be individually wrapped with cling wrap and placed into a larger ziplock bag so they’ll stay fresh longer.

Reheating: There are various methods of reheating muffins, depending on your preference – microwave, oven or toaster oven is most commonly used. To reheat them in the microwave, place a single muffin on a microwave-safe plate lined with a damp paper towel and heat them up for around 30 seconds at high power.

In contrast, reheating muffins using an oven is best when you’re heating more than one at once. Simply preheat your oven at 350°F (180°C) and place your frozen muffins on a baking sheet lined with parchment paper for approximately 15 minutes. If the muffins were refrigerated, take out from the fridge and allow them to come back to room temperature before placing them in the preheated oven which will take 10-15 minutes or until heated through.

With these useful tips for storing and reheating Otis Spunkmeyer’s Blueberry Muffins, you can savor their blueberries’ burst of flavors anytime you want- fresh or not-so-fresh-from-the-oven!

Tips for Perfect Results

 A simple recipe that yields impressive muffins.
A simple recipe that yields impressive muffins.

The secret to making irresistibly delicious Otis Spunkmeyer’s blueberry muffins is in the details. Here are a few tips that will take your baking game to new heights and yield fantastic results.

Firstly, make sure to use fresh blueberries as opposed to frozen ones as they tend to be much juicier and create a fluffier texture. If you do use frozen blueberries, it’s important to thaw them before adding them to the batter.

Secondly, using instant pudding mix helps create a smoother batter with a more consistent texture. It will also increase the moisture of the muffin and help it stay fresher for longer.

Thirdly, when measuring ingredients, it’s important to be precise for the recipe to work correctly. Use measuring cups and spoons rather than eyeballing it.

Fourthly, avoid over-mixing the batter; this can cause your Otis Spunkmeyer’s blueberry muffins to come out dense and dry. Mix the ingredients until everything is just incorporated.

Fifthly, try not to over-fill the muffin tin cups; it’s best when they are filled halfway or two-thirds of the way full. This allows them room to bake and rise without spilling over during cooking.

Sixthly, a sprinkle of cinnamon sugar on top of each muffin before baking adds an extra burst of flavor and a touch of sweetness that blends well with the tartness of the blueberries.

Lastly, make sure your oven is at the correct temperature before baking. Preheating your oven allows for even baking and ensures that all Otis Spunkmeyer’s blueberry muffins come out golden brown on top and moist on the inside.

By following these tips, you’ll have made perfect Otis Spunkmeyer’s Blueberry Muffins that are better than store-bought ones!


As you prepare to bake these delicious Otis Spunkmeyer Blueberry Muffins, you might have some questions or concerns. Don’t worry, I’ve got you covered. Here are some frequently asked questions and answers to help ensure you get perfect results every time. Let’s dive in!

What are the ingredients in Otis Spunkmeyer muffins?

This recipe calls for a combination of sugar, enriched bleached flour (which includes bleached wheat flour, malted barley flour, niacin, iron, thiamine mononitrate, riboflavin, and folic acid), water, soybean oil, fresh blueberries, eggs, and several other ingredients, such as emulsifiers and defatted soy.

Can you use milk instead of water in blueberry muffin mix?

Substituting water with milk in a muffin or cupcake box mix is a possibility, but it is not advisable. It’s important to note that muffins and cupcakes have different textures and characteristics. The mix likely calls for water because replacing it with milk can result in an overly moist final product. So, it’s best to stick to the recommended ingredients for the best result.

Are blueberry muffins better with fresh or frozen blueberries?

When crafting muffins that involve blueberries, it is recommended that you use fresh blueberries instead of frozen ones. This is because fresh blueberries possess a more robust and delectable flavor compared to frozen ones. Additionally, fresh blueberries have a lower likelihood of releasing an excessive amount of moisture into the muffin batter, which could result in a dense and unpalatable texture.

What to add to muffin mix to make it taste better?

Let’s take your classic muffin recipe up a notch with some scrumptious variations. Want to make your muffins a fruity delight? Toss in some fresh bananas, strawberries, blueberries, or raspberries to create a burst of juicy flavor in every bite. If you’re feeling nutty, add some chopped nuts or dried fruit for an extra crunch. For a delectably sweet and cinnamony top, dip the muffin tops in butter and then sprinkle a mixture of cinnamon and sugar over them. Or, to create a crunchy and crumbly crust, try adding a streusel topping. And don’t be afraid to switch up the recipe a bit by using fruit juice in place of the liquid listed in the directions. These mouth-watering variations are sure to impress even the toughest of muffin critics.

Bottom Line

In conclusion, Otis Spunkmeyer’s Blueberry Muffins recipe is the perfect treat for any time of day. Whether you’re in a rush in the morning or need something sweet to enjoy with your coffee or tea, these muffins will hit the spot. With their delicious and irresistible flavors, fresh and wild blueberries, and simple ingredients, you won’t be able to resist making them again and again.

So go ahead and indulge in these delectable treats! With their whole grain options and low calorie count, amazing flavors and individually wrapped portions; there is no reason to wait! Trust me when I say that this blueberry muffin recipe will quickly become a favorite among your family and friends. Not only are they easy and fun to make but Otis Spunkmeyer’s Blueberry Muffins will fill your kitchen with the most fantastic smells that will leave you will definitely wanting more!

I highly recommend giving this recipe a try. The next time you’re craving something sweet or need to bring a dish to a party, whip up a batch of these muffins. You’ll impress everyone with your baking skills, and they will all be asking for the recipe.

Thank you for reading this article on Otis Spunkmeyer’s Blueberry Muffins Recipe. Happy baking!

Otis Spunkmeyer’s Blueberry Muffins

Otis Spunkmeyer’s Blueberry Muffins Recipe

Muffins made with cake mix base.
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Course: Snack
Cuisine: American
Keyword: < 60 Mins, Berries, Breads, Fruit, Oven, Quick Breads, Summer
Prep Time: 5 minutes
Cook Time: 30 minutes
Servings: 9 muffins
Calories: 464.8kcal


  • 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


  • 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.

Your Own Notes


Serving: 1540g | Calories: 464.8kcal | Carbohydrates: 62.5g | Protein: 6.4g | Fat: 21.5g | Saturated Fat: 3.7g | Cholesterol: 96.8mg | Sodium: 575.2mg | Fiber: 1.6g | Sugar: 46g

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