Otis Spunkmeyer Blueberry Muffins Easy Copycat Recipe
These blueberry muffins are a nostalgic treat! Bursting with juicy blueberries, they are perfect for breakfast or a delightful snack.
Servings: 12 servings
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoon Baking soda
- 0.5 teaspoon Salt
- 2 large Eggs
- 1 cup Unsweetened applesauce
- 0.5 cup Milk (or a non-dairy alternative)
- 0.33 cup Vegetable oil (or melted coconut oil)
- 1 to 1.5 cups Fresh or frozen blueberries
- 1 teaspoon Vanilla extract
Instructions
- Step 1: Preheat your oven to 375°F (190°C) for even baking.
- Step 2: Line a muffin tin with parchment paper liners or grease it lightly with oil.
- Step 3: In a large mixing bowl, whisk together the dry ingredients: flour, sugar, baking powder, baking soda, and salt.
- Step 4: In another bowl, beat together the wet ingredients: eggs, applesauce, milk, vegetable oil, and vanilla extract until smooth.
- Step 5: Pour the wet ingredients into the dry ingredients and mix gently until just combined, being careful not to overmix.
- Step 6: Gently fold in the blueberries, ensuring they are evenly distributed.
- Step 7: Scoop the batter into the muffin tin, filling each cup about two-thirds full.
- Step 8: Bake for 18-22 minutes or until a toothpick comes out clean.
- Step 9: Let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack.
Equipment
- Mixing Bowls
- Measuring cups and spoons
- Whisk
- Rubber spatula
- Muffin Tin
- Parchment paper liners
Notes
- Use fresh blueberries for the best results; if using frozen, do not thaw.
- Substitute half the flour with whole wheat flour for a healthier option.
- Add a teaspoon of lemon zest for extra flavor.