Otis Spunkmeyers Blueberry Muffins
Indulge in the bakery-style perfection of Otis Spunkmeyer’s Blueberry Muffins, a timeless classic that combines a fluffy, tender crumb with plump, juicy blueberries in every bite. This easy-to-follow recipe uses sour cream and melted butter to deliver an irresistible moistness, while a hint of vanilla adds a delightful aroma to these breakfast favorites. Coating the blueberries in a touch of flour ensures they stay evenly distributed, and a sprinkling of coarse sugar on top creates a lightly crisp, golden finish. Ready in just 35 minutes, these homemade muffins are perfect for breakfast, brunch, or a sweet afternoon treat. Serve them warm to enjoy all their cozy, bakery-quality flavors.
Log this recipe in SnapCalorie
Recipe Information
Ingredients
- 2 cups All-purpose flour
- 1 cup Granulated sugar
- 2.5 teaspoons Baking powder
- 0.5 teaspoons Salt
- 0.5 cups Unsalted butter, melted
- 0.75 cups Milk
- 0.5 cups Sour cream
- 1 teaspoons Vanilla extract
- 2 units Large eggs
- 1.5 cups Fresh or frozen blueberries
- 1 tablespoon All-purpose flour (for tossing blueberries)
- 2 tablespoons Coarse sugar (optional, for topping)
Instructions
Preheat your oven to 375°F (190°C) and line a standard 12-cup muffin tin with paper liners or lightly grease the tin.
In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In a separate medium bowl, combine the melted butter, milk, sour cream, vanilla extract, and eggs. Whisk until smooth.
Pour the wet ingredients into the dry ingredients and gently stir until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the blueberries with 1 tablespoon of flour to coat them lightly. This helps prevent them from sinking to the bottom of the muffins.
Gently fold the blueberries into the batter using a spatula or wooden spoon.
Divide the batter evenly among the prepared muffin cups, filling each about three-fourths full. For an added touch, sprinkle the tops of the muffins with coarse sugar.
Place the muffin tin in the preheated oven and bake for 18-22 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the pan for 5 minutes. Then transfer them to a wire rack to cool completely or serve warm.
Nutrition Facts
Calories |
3229 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 136.1 g | 174% | |
| Saturated Fat | 81.8 g | 409% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 704 mg | 235% | |
| Sodium | 2606 mg | 113% | |
| Total Carbohydrate | 470.6 g | 171% | |
| Dietary Fiber | 12.1 g | 43% | |
| Total Sugars | 265.1 g | ||
| Protein | 50.1 g | 100% | |
| Vitamin D | 4.0 mcg | 20% | |
| Calcium | 510 mg | 39% | |
| Iron | 14.1 mg | 78% | |
| Potassium | 894 mg | 19% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
