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Otis Spunkmeyer’s Blueberry Muffins

Why settle for store-bought Otis Spunkmeyer’s blueberry muffins when you can make a much better batch at home?

These blueberry muffins are simply the best – no exaggeration.

Dense and Moist and Blueberry Muffins
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They have the perfect balance of denseness and moistness and are bursting with fruity blueberry goodness.

Have them for breakfast, brunch, or an afternoon or midnight snack. They’re so good, you’ll never get tired of them!

Easy Blueberry Muffins

Want to know what I love most about Otis Spunkmeyer’s blueberry muffins? It’s not how phenomenal they taste or their insanely fluffy texture.

I do love both of those things. But what I love MOST is how unbelievably easy this recipe is.

It’s not entirely homemade because it uses white cake mix, but it definitely tastes homemade. And the cake mix shortcut makes them a breeze to make.

It also contributes to their soft, moist texture. It’ll fool everyone into thinking you made blueberry muffins entirely from scratch.

Blueberry Muffins in a Cooking Rack


No need to wait for blueberry season! With these easily accessible, available-all-year-round ingredients, you can make the best blueberry muffins any time.

  • Blueberries. Canned, fresh, or frozen — anything works! That’s another reason why these blueberry muffins are the best. 
  • White cake mix. Sure, you can whisk together flour, baking soda, sugar, and salt, but it’s so much easier to just grab a box of cake mix.
  • Instant vanilla pudding. It adds sweetness and makes the cake mix extra moist.
  • Eggs. The binding agents that give the muffins structure and stability. Always use room-temperature eggs when baking. Cold eggs will shock the batter and make it too thick.
  • Vegetable oil. Some recipes call for butter, but if you want outrageously moist muffins, vegetable oil is the way to go.
  • Milk. Another liquid ingredient that saturates the cake mix to create a thick batter.
  • Vanilla extract. A classic flavor enhancer.

How to Make the Best Blueberry Muffins

This blueberry muffin recipe is one you’ll want to make again and again!

Good thing it’s ridiculously easy.

1. Prepare. Preheat the oven to 350 degrees Fahrenheit and line your muffin tins with muffin liners.

The liners are super important because, without them, you won’t be able to take out the muffins from the tin.

2. Prepare the blueberries. If you’re using either canned or fresh blueberries, rinse and drain them well. For frozen blueberries, do not thaw them.

3. Make the batter. Place cake mix, instant pudding, eggs, oil, milk, and vanilla in a large bowl. Beat them together with an electric mixer on medium speed. 

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Don’t over-mix the batter! Stop as soon as the ingredients are well-combined. This will take around just 2 – 2 1/2 minutes, maybe even less.

Expect a thick batter.

4. Add the blueberries. Gently mix in the blueberries with a spoon or rubber spatula. This step is called folding.

5. Bake. Spoon the batter into the lined muffin tins, filling each cup 3/4 full. If you want large muffins with domed tops, fill the cups all the way.

Bake for 20 to 30 minutes, depending on the size of your muffins.

Check for doneness using the toothpick test. If it comes out clean or with crumbs sticking to it, the muffins are done.

6. Cool and enjoy! Allow the muffins to cool for a few minutes. Or, if you can’t wait anymore, enjoy them hot from the oven!

Blueberry Muffins in a Basket

Tips for The Best Muffins

I adore muffins in the morning. Because as tasty as banana or lemon blueberry bread are, muffins are a terrific grab-and-go snack.

So here’s a few tips to make sure your muffins are top-notch:

  • Expect the batter to be thick. It should be scoopable, and not runny or overly dense like cookie dough.
  • Don’t thaw frozen berries. If you’re using frozen blueberries, don’t thaw them. If you do, they’ll bleed into the batter, discoloring it.
  • Don’t overmix. Stop mixing as soon as the wet and dry ingredients have incorporated. Some lumps are okay.
  • Make different sized muffins. You can use this recipe to make 9 large muffins, 12-15 standard-sized muffins, or 20-22 mini muffins. Just adjust the baking time accordingly.

How to Store

Blueberry muffins are best consumed the day they are baked. But if you have leftovers, here are some tips for storing them:

  • To store. Store them in a single layer in an air-tight container with a paper towel on top to prevent sogginess. Store at room temperature for up to 4 days.
  • To reheat. Reheat room-temperature muffins in the microwave for 15 seconds to moisten them.
  • To freeze. Wrap cooled muffins individually in plastic wrap. Then, transfer them to a freezer-safe bag and freeze for up to 3 months.
  • To thaw. Thaw frozen muffins in the fridge overnight or on the counter for 3-4 hours. Then, cover them with a damp paper towel and reheat them in 20-second intervals in the microwave.

Another option is to wrap the muffins in aluminum foil and reheat them in the oven. Set the temperature to 350 degrees Fahrenheit and reheat for 6-10 minutes.

More Muffin Recipes

Monkey Bread Muffins
Bisquick Banana Muffins
Bisquick Chocolate Chip Muffins
Pancake Mix Muffins

Otis Spunkmeyer’s Blueberry Muffins



Prep time


Cooking time





Make these Otis Spunkmeyer’s blueberry muffins at home instead of getting store-bought! With 6 ingredients and 30 minutes, you’ll have the moistest, most delicious muffins ever!


  • 1 (15 ounce) can blueberries in liquid, rinsed and drained, or 1 cup fresh or frozen blueberries

  • 1 (18 ounce) box white cake mix

  • 1 (3.4 ounce) box instant vanilla pudding

  • 4 eggs, beaten

  • 1/2 cup vegetable oil

  • 3/4 cup milk

  • 1 teaspoon vanilla extract


  • Preheat the oven to 350 degrees Fahrenheit. Line the muffin tins with muffin liners. If you’re using canned blueberries, rinse and drain well. Set aside.
  • In a mixing bowl, combine the cake mix, instant pudding, beaten eggs, vegetable oil, milk, and vanilla. Mix with an electric mixer on medium speed until smooth and well-combined, about 2 1/2 minutes. The batter will be thick.
  • Gently mix in the blueberries with a spoon, careful not to mash them.
  • Spoon the batter into the prepared muffin tin and fill each cup 3/4 full.
  • Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean or with crumbs.
  • Allow the muffins to cool in the tins for 5 minutes, then transfer them onto a wire rack to continue cooling. Serve warm or at room temperature. Enjoy!


  • If using frozen blueberries, don’t thaw them. Otherwise, they’ll bleed into the batter.
  • If you can’t find 18-ounce cake mix: Weigh the difference from a separate box. Store the extra in an airtight container for the next use with a similar recipe.

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author avatar
Kim - InsanelyGood
Hey there! I'm Kim. I love running, cooking, and curling up with a good book! I share recipes for people who LOVE good food, but want to keep things simple :)

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