Otis Spunkmeyer Blueberry Muffins
- 1 15-ounce container blueberries in liquid. rinse lightly & drain
- 1 package white cake mix
- 1 package instant vanilla pudding
- 4 eggs beaten
- 1/2 cup vegetable oil
- 3/4 cup milk
- STREUSAL TOPPING
- 1/2 cup sugar
- 1/3 cup flour
- 1/2 teaspoon cinnamon
- Mix & cut in 1/4 cup oleo & sprinkle on muffins
Preparation time 15mins
Cooking time 40mins
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.
preheat oven to 350
Carefully fold blueberries 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.
**** I like them big one's :)