Otis Spunkmeyer Blueberry Muffins

These muffins are the most moist homemade muffin recipe that I have found. 

2 cups of fresh blueberries (rinse lightly and drain)

1 package white cake mix

1 package of instant vanilla pudding (4 serving size)

4 eggs (beaten)

1/2 cup of vegetable oil

3/4 cup of milk

1 tsp. vanilla

Preheat the oven to 350º.

Rinse blueberries lightly and drain. In mixing bowl, beat eggs until light. To the eggs, add cake mix, pudding, vegetable oil, vanilla and milk. Beat until smooth but do not over beat. About 2 to 2 1/2 minutes. Batter will be thick. Carefully fold blueberries in the batter with a spoon or spatula. Try not to break the berries. Fill muffin cups 3/4 full and place in the oven for 20-30 minutes depending upon the size of your muffin cups. Test with a toothpick and taking care not to over bake. 

Will make about 9 large muffins or 12-15 small muffins.