Otis Spunkmeyer's Blueberry Muffins Recipe - Cooking Index
Otis Spunkmeyer's Blueberry Muffins Recipe - Cooking Index
| 1 | Blueberries in diquid - (15 oz) - rinsed lightly, | |
| And drained | ||
| 1 | White cake mix | |
| 1 | Instant vanilla pudding - (4 serving size) | |
| 4 | Eggs - beaten | |
| 1/2 cup | 118ml | Vegetable oil |
| 3/4 cup | 177ml | Milk |
| 1 teaspoon | 5ml | Vanilla |
Rinse Blueberries 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 blueberries in batter with a spoon or spatula. Try not to break the berries, they can be very tender.
Fill muffin cups 3/4 full and place in a preheated oven at 350 degrees for 20 to 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.
This recipe yields 9 large or 12 to 15 small muffins.
Source:
CopyKat Recipes at http://www.copykat.com
Average rating:
Unrated, please add a rating
Submit your rating:
Click a star to rate this recipe.