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Homemade Otis Spunkmeyer Blueberry Muffins Easy Copycat Recipe photo

Otis Spunkmeyer Blueberry Muffins Easy Copycat Recipe

These blueberry muffins are a nostalgic treat! Soft, fluffy, and bursting with juicy blueberries, they’re perfect for any time of day.
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Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings: 12 servings
Course: Breakfast, Snack
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

For the Muffins:
  • 1.5 cups all-purpose flour
  • 0.5 cups granulated sugar
  • 2 teaspoons baking powder
  • 0.5 teaspoons salt
  • 1 large egg
  • 0.5 cups milk can use almond or oat milk for a dairy-free option
  • 0.33 cups vegetable oil
  • 1 teaspoon vanilla extract
  • 1 cup fresh or frozen blueberries

Equipment

  • Muffin Tin
  • Parchment paper or muffin liners
  • Mixing bowls
  • Whisk
  • Measuring cups and spoons
  • Cooling rack

Method
 

Baking Instructions:
  1. Step 1: Preheat the Oven - Start by preheating your oven to 375°F (190°C).
  2. Step 2: Prepare the Muffin Tin - Line your muffin tin with parchment paper or muffin liners.
  3. Step 3: Mix Dry Ingredients - In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt.
  4. Step 4: Mix Wet Ingredients - In another bowl, beat the egg, then add the milk, oil, and vanilla extract. Mix until combined.
  5. Step 5: Combine Wet and Dry Ingredients - Pour the wet ingredients into the dry ingredients and stir gently.
  6. Step 6: Fold in Blueberries - Gently fold in the blueberries.
  7. Step 7: Fill Muffin Cups - Spoon the batter into the prepared muffin cups, filling each about two-thirds full.
  8. Step 8: Bake the Muffins - Bake for 20-25 minutes until a toothpick comes out clean.
  9. Step 9: Cool and Enjoy - Let the muffins cool for 5 minutes in the tin before transferring to a cooling rack.

Notes

  • Using fresh blueberries yields the best flavor.
  • Don’t overmix the batter for fluffy muffins.
  • Store in an airtight container at room temperature for up to 3 days.