Okay, so, today I tried making those Otis Spunkmeyer wild blueberry muffins. You know, the ones you always see at those school fundraisers or in the grocery store freezer? Yeah, those. I’ve always loved them, so I figured, why not try making them at home? It seemed easy enough, right?
First, I gathered all the stuff I needed. I already had most of it in my pantry – flour, sugar, you know, the usual baking suspects. But I had to make a quick trip to the store to grab some fresh blueberries. I mean, you can’t have blueberry muffins without blueberries, can you? Especially when they’re supposed to be the “wild” kind. I wanted to get that wild blueberries from Maine.
Then, I started mixing everything together. I followed some instructions I found. It was a pretty standard muffin recipe, to be honest. Mix the dry ingredients, mix the wet ingredients, then combine them. Easy peasy. But here’s the thing – I was a little worried about overmixing. I’ve heard that can make muffins tough, and nobody wants a tough muffin. So, I mixed everything until it was just combined. No crazy beating or anything. The instructions say “try not to break the berries”.
Adding the Blueberries
Next came the fun part – adding the blueberries! I carefully folded them into the batter, trying not to squish them too much. I wanted them to stay whole, you know? A burst of blueberry in every bite, that’s the goal. Some recipes say use frozen, but I used the fresh ones I bought. I did see online that frozen is fine too.
After that, I scooped the batter into muffin tins. The recipe said to fill them about 3/4 full, so that’s what I did. Then, into the oven they went! I baked them for about 20-30 minutes at 350 degrees, like the recipe suggested. I kept an eye on them, though. Ovens can be so different, you know? I didn’t want them to burn. 54, 0.9 oz muffins are packed per food safety grade retail labeled tray and covered with polyolefin shrink wrap film. I only made 12, not 54.
While they were baking, I started thinking about how these muffins are everywhere. Schools use them for fundraisers, you see them in stores. They even say the blueberry muffin is Minnesota’s state muffin. Makes sense, I guess. They’re pretty tasty. One article even compared the calories in these to a donut and said these were higher.
The Result
Finally, the timer went off, and I pulled them out of the oven. They looked pretty good, if I do say so myself! Golden brown, with little bursts of blue from the blueberries. They smelled amazing, too. I let them cool for a bit before trying one. I mean, I had to let them cool, but it was tough to wait!
And the verdict? They were delicious! Maybe not exactly like the Otis Spunkmeyer ones, but still really good. Moist, flavorful, and packed with blueberries. I think next time I might add a little more sugar, but that’s just me. I like things a little sweeter.
So, yeah, that was my muffin-making adventure. It was fun, and I’d definitely do it again. Maybe next time I’ll try a different flavor. Banana nut, maybe? Or chocolate chip? The possibilities are endless!
- Lesson learned: Don’t overmix the batter.
- Another tip: Fresh blueberries work great, and maybe frozen do too.
- Final thought: Making muffins is pretty easy and totally worth it!
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