If you’ve ever enjoyed the warm, fresh-baked goodness of Otis Spunkmeyer’s Blueberry Muffins, you’re in for a treat with this recipe. These muffins are not just a breakfast staple but a delightful way to start your day or enjoy a sweet snack. Imagine biting into a soft, fluffy muffin bursting with juicy blueberries that leave a sweet, tangy flavor on your palate.
This recipe captures the essence of those beloved muffins, providing the perfect balance of sweetness and moisture. You’ll find that it’s easy to recreate that iconic taste right in your own kitchen. Whether you’re serving them at a brunch or simply enjoying them with your morning coffee, these blueberry muffins will surely impress.
Homemade Otis Spunkmeyer’s Blueberry Muffins
These Otis Spunkmeyer’s Blueberry Muffins are fluffy, moist, and packed with sweet blueberries. Each bite offers a delightful flavor that’s sure to please any muffin lover.
Ingredients
- 2 cups all-purpose flour
- 1 cup granulated sugar
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, melted
- 1 cup buttermilk
- 2 large eggs
- 1 teaspoon vanilla extract
- 1 1/2 cups fresh or frozen blueberries
- 1 tablespoon sugar for topping (optional)
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C) and line a muffin tin with paper liners or grease it.
- Mix Dry Ingredients: In a large bowl, whisk together flour, sugar, baking powder, baking soda, and salt until well combined.
- Combine Wet Ingredients: In another bowl, mix melted butter, buttermilk, eggs, and vanilla extract until smooth.
- Combine Mixtures: Pour the wet ingredients into the dry ingredients and stir until just combined. Be careful not to overmix. Gently fold in the blueberries.
- Fill Muffin Cups: Spoon the batter into the muffin tin, filling each cup about two-thirds full. Sprinkle a little sugar on top for added sweetness if desired.
- Bake: Bake for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
- Cool: Allow the muffins to cool in the pan for about 5 minutes before transferring them to a wire rack to cool completely.
Cook and Prep Times
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 35 minutes
Nutrition Information
- Servings: 12 muffins
- Calories: 210kcal
- Fat: 8g
- Protein: 3g
- Carbohydrates: 33g
