Description
Make bakery-style Otis Spunkmeyer blueberry muffins at home with this easy, foolproof recipe! These muffins are soft, fluffy, and packed with juicy blueberries, just like the ones you love. With simple ingredients and step-by-step instructions, you’ll bake moist, delicious muffins that taste even better than store-bought.
Ingredients
Scale
Dry Ingredients:
- 2 cups all-purpose flour
- 2 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- ¾ cup granulated sugar
Wet Ingredients:
- ½ cup unsalted butter, melted
- 2 large eggs
- 1 teaspoon vanilla extract
- ½ cup whole milk
- ½ cup sour cream
Blueberries:
- 1 ½ cups fresh or frozen blueberries (tossed in 1 tablespoon flour if frozen)
Instructions
- Preheat & Prep – Preheat the oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners.
- Mix Dry Ingredients – In a large bowl, whisk together flour, baking powder, baking soda, salt, and sugar.
- Mix Wet Ingredients – In another bowl, whisk melted butter, eggs, vanilla, milk, and sour cream until smooth.
- Combine – Gradually fold the dry mixture into the wet mixture. Stir gently to avoid overmixing.
- Add Blueberries – Fold in the blueberries carefully, ensuring even distribution.
- Fill Muffin Cups – Spoon the batter into muffin liners, filling each about ¾ full.
- Bake – Place in the oven and bake for 18-22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool & Enjoy – Let the muffins sit for 5 minutes, then transfer them to a wire rack to cool completely.
Notes
- For extra flavor, add 1 teaspoon of lemon zest to the batter.
- To prevent blueberries from sinking, toss them in a little flour before folding them in.
- For a crunchier top, sprinkle some coarse sugar or streusel topping before baking.
- Storage: Store muffins in an airtight container at room temperature for 3 days or freeze for up to 3 months.
- Reheating Tip: Warm muffins in the microwave for 15-20 seconds for a fresh-baked taste.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: breakfast
- Method: Dessert
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 220
- Sugar: 15g
- Sodium: 180mg
- Fat: 9g
- Saturated Fat: 5g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 50mg
Keywords: Otis Spunkmeyer Blueberry Muffin Recipe