Otis Spunkmeyer’S Blueberry Muffins

• 1 (15 ounce) can blueberries, in liquid rinsed and drained or 1 cup fresh blueberries
• 1 (18 ounce) package white cake mix
• 1 (3 1/2 ounce) package instant vanilla pudding (4-serving size)
• 4 eggs, beaten
• 1/2 cup vegetable oil
• 3/4 cup milk
• 1 teaspoon vanilla

1. Rinse blueberries lightly and drain well.
2. In mixing bowl, beat eggs until light. Add the cake mix, pudding, vegetable oil, vanilla, and milk.
3. Beat until smooth, but do not over beat (about 2 1/2 minutes). Batter will be thick.
4. Carefully fold in blueberries with spoon. Try not to break the berries--fill muffin cups 3/4 full and place into preheated 350F degree oven for 20-30 minutes, depending on muffin cup size.
5. Will make 9 large or 12-15 small muffins.

blueberries, white cake, vanilla pudding, eggs, vegetable oil, milk, vanilla

Taken from www.food.com/recipe/otis-spunkmeyer-s-blueberry-muffins-9206 (may not work)