Otis Spunkmeyer Blueberry Muffins
These muffins are rich and delicious. I have also tried them substituting dates for the blueberries and they are just as good.
- Preparing Time: 5 minutes
- Total Time: 25 minutes
- Served Person: 12
bread
breakfast
brunch
bake
vegetarian
white meat free
tree nut free
nut free
contains gluten
red meat free
shellfish free
contains dairy
contains eggs
pescatarian
- 1 tsp. vanilla
- 1/2 c. vegetable oil
- 1 package white cake mix
- 4 eggs (beaten)
- 1 15oz. blueberry�s in liquid (rinse lightly and drain)
- 1 package of instant vanilla pudding 4 serving size
- 3/4 c. milk
- Carbohydrate 34.1239416672398 g
- Cholesterol 354.000000001268 mg
- Fat 22.4323766670788 g
- Fiber 0.37799998998642 g
- Protein 12.8565433337416 g
- Saturated Fat 4.25703000023649 g
- Serving Size 1 1 Serving (150g)
- Sodium 401.578166671739 mg
- Sugar 33.7459416772534 g
- Trans Fat 2.1122751667146 g
- Calories 388 calories
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. Will make about 9 large muffins or 12 ? 15 small muffins. Store muffins in a air tight container.
