Otis Spunkmeyer’s Blueberry Muffins

Step 1

Preheat the oven to 350 degrees Fahrenheit. Line the muffin tins with muffin liners. If you're using canned blueberries, rinse and drain well. Set aside.

Step 2

In a mixing bowl, beat together the cake mix, instant pudding, beaten eggs, vegetable oil, milk, and vanilla with an electric mixer on medium speed until smooth and well-combined, about 2 1/2 minutes. The batter will be thick.

Step 3

Gently mix in the blueberries with a spoon, careful not to mash the berries.

Step 4

Spoon the batter into the prepared muffin tin and fill each cup 3/4 full.

Step 5

Bake for 20 to 30 minutes, or until a toothpick inserted into the center comes out clean or with crumbs. Allow the muffins to cool in the tins for 5 minutes, then transfer them onto a wire rack to continue cooling. Serve warm or at room temperature. Enjoy!