Tuesday, October 21, 2008

Otis Spunkmeyer Blueberry Muffins

I made these a couple of months ago for one of John's work breakfasts and they were a huge hit. My school's fall breakfast is tomorrow so I decided to make this recipe again. They are so simple to make and are so delicious. I got the recipe from RecipeZaar after searching through many blueberry muffins recipes and thought this one sounded like a winner. I like how they have a cake like taste...yum- try them!

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

1- Rinse blueberries lightly and drain well.
2- In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
3- Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
4- 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.

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