Kodiak Cakes Blueberry Muffins
With whole grains and fresh blueberries, this Kodiak Cakes muffin recipe is great for a delicious high protein breakfast or snack!
Servings: 6 muffins
Calories: 252kcal
Equipment
- 12-cavity cupcake/muffin pan
- 6 paper muffin liners or non-stick cooking spray
- large mixing bowl
- whisk
- rubber spatula
- measuring cups
- measuring spoons
- wire rack for cooling
Ingredients
- 1 ½ cups Kodiak Cakes Power Cakes Mix
- ½ cup brown sugar
- 3 tablespoons butter melted
- ½ cup milk any kind
- ¼ cup Greek yogurt
- 1 large egg
- 1 teaspoon vanilla extract
- ¾ cup blueberries
- 2 teaspoons turbinado sugar
Instructions
- Preheat your oven to 425°F.
- Line 6 cavities of a standard cupcake tin with paper liners, spreading them out so none are next to each other (see photo above). Set aside.
- In a large bowl, combine the brown sugar with melted butter, milk, Greek yogurt, egg, and vanilla. Make sure any clumps of brown sugar are dissolved.
- Add Kodiak mix, and mix until combined (do not overmix).
- Fold ½ cup blueberries into batter, and reserve the remaining ¼ cup for adding on top of the muffins in step 7.
- Pour batter into the 6 cupcake liners.
- Top with remaining blueberries.
- Sprinkle turbinado sugar on top of each muffin.
- Bake at 425F for 5 minutes, then (without opening the oven door!) turn the temperature down to 350F. Bake for 12 minutes more, or until a toothpick inserted in the center of a muffin comes out clean.
- Let cool in the pan for 10 minutes. Then run a silicone spatula around the muffin tops to release them from the pan, and cool on a wire cooling rack.
Notes
INGREDIENT SUBSTITUTIONS
Coconut sugar is a great low-glycemic alternative to brown sugar, and can be used in this recipe.
Unsweetened almond milk or your favorite type of milk can be used.
Butter replacements can be used, provided they are labeled that they can be used for baking.
Turbinado sugar can be substituted with regular granulated sugar.
RECIPE VARIATIONS
Chocolate Chip Kodiak Cakes Muffins: Instead of blueberries, add ½ cup of chocolate chips to the muffin batter for a delicious chocolatey twist. To skip on the added sugar, try these stevia-sweetened chocolate chips.
Double Chocolate Protein Muffins: Skip the blueberries and add ¼ cup of cocoa powder and ½ cup of chocolate chips to the muffin batter for a rich and decadent muffin.
Peanut Butter Banana Protein Muffins: Skip the blueberries and add ¼ cup of peanut butter and 1 mashed ripe banana to the muffin batter for a delicious peanut butter and banana flavored muffin.
STORAGE INFO
These Kodiak cake muffins can stay out for the day, but for longer storage I would refrigerate them. Store in an airtight container in the fridge for up to a week.
These muffins also freeze very well! Wrap each tightly in plastic wrap and store in an airtight container or in a freezer ziploc bag for up to 3 months.