These light and fluffy blueberry muffins are made with Kodiak protein-packed pancake mix, Greek yogurt, fresh blueberries, and a touch of sweetness. They are a great option for breakfast or a snack when you’re looking for a higher-protein, portion-controlled treat.
Ingredients
Makes 12 muffins
1 cup Kodiak Cakes Buttermilk Power Cakes Flapjack & Waffle Mix
½ cup nonfat plain Greek yogurt
1 large egg
¼ cup unsweetened applesauce
2 tablespoons unsweetened almond milk or skim milk
1 tablespoon granulated zero-calorie sweetener, optional
1 teaspoon vanilla extract
½ teaspoon baking powder
½ teaspoon ground cinnamon
½ cup fresh blueberries
1 tablespoon lemon zest, optional
1 tablespoon extra blueberries, for topping
Instructions
1. Prepare the Oven
Preheat your oven to 350°F (175°C).
Line a 12-cup muffin pan with paper liners or lightly spray it with nonstick cooking spray.
2. Mix the Wet Ingredients
In a medium bowl, whisk together:
Greek yogurt
Egg
Applesauce
Milk
Vanilla extract
Optional zero-calorie sweetener
Mix until smooth.
3. Add the Dry Ingredients
Add the Kodiak mix, baking powder, and cinnamon.
Gently stir until just combined.
Do not overmix. A few small lumps are perfectly fine.
4. Add the Blueberries
Gently fold in the blueberries and optional lemon zest.
If using frozen blueberries, do not thaw them first. Fold them in gently to prevent the batter from turning completely purple.
5. Fill the Muffin Pan
Divide the batter evenly among the 12 muffin cups.
Each cup should be approximately ⅔–¾ full.
Place a few extra blueberries on top of each muffin.
6. Bake
Bake for 14–18 minutes, or until:
The tops are lightly golden.
The centers spring back when gently touched.
A toothpick inserted into the center comes out clean or with a few moist crumbs.
Avoid overbaking because protein-rich muffins can become dry.
7. Cool
Allow the muffins to cool in the pan for about 5 minutes.
Transfer them to a wire rack and cool completely.
Preparation & Cooking Time
Prep Time: 10 minutes
Bake Time: 14–18 minutes
Total Time: About 25–30 minutes
Yield: 12 muffins
Difficulty: Easy
Approximate Nutrition Per Muffin
Using the ingredients above:
Calories: 65–75 kcal
Protein: 4–5 g
Carbohydrates: 10–12 g
Fiber: 1–2 g
Fat: 1–2 g
Sugar: 3–4 g
Sodium: 100–140 mg
Nutrition is approximate and depends on the specific Kodiak mix, yogurt, milk, sweetener, and blueberries used.
WeightWatchers / Points Information
The recipe is designed to be very low in Points, but the exact Points value can differ based on your WW plan and the ingredients you use.
For the most accurate calculation, enter the exact Kodiak product and ingredient brands into your WW recipe builder and divide the total by 12 muffins.
If your WW app calculates these at 1 Point each, you can portion them as 1-point muffins.
Nut & Allergen Information
Nuts: The recipe can be made nut-free by using skim milk or another nut-free milk.
If using almond milk, the recipe contains almonds.
Dairy: Contains Greek yogurt. Kodiak mix may also contain milk ingredients.
Eggs: Contains egg.
Wheat/Gluten: Kodiak pancake mix generally contains wheat. Use a suitable gluten-free baking mix if required, but the Points and texture will change.
Soy: Some Kodiak products may contain or be processed with soy. Check the package label.
Nut-Free Version
Simply replace almond milk with:
Skim milk
Fat-free milk
Oat milk, if compatible with your dietary needs
Tips for the Best Muffins
Don’t overmix: Overmixing can make the muffins dense.
Use fresh blueberries: They give the best texture.
Don’t overbake: Remove them as soon as a toothpick comes out mostly clean.
Add lemon zest: It makes the blueberry flavor brighter without adding significant calories.
Measure evenly: Using a cookie scoop helps keep all 12 muffins the same size and makes portion tracking easier.
Variations
Lemon Blueberry Muffins
Add 1 tablespoon lemon zest and 1 teaspoon lemon juice to the batter.
Cinnamon Blueberry Muffins
Increase cinnamon to 1 teaspoon and add a tiny pinch of nutmeg.
Raspberry Muffins
Replace half or all of the blueberries with fresh raspberries.
Strawberry Muffins
Use finely diced fresh strawberries instead of blueberries. Pat them dry first to prevent excess moisture.
Chocolate Blueberry Muffins
Add 1 tablespoon mini sugar-free chocolate chips. Keep in mind this may change the Points value.
Recipe Q&A
Q: Can I use frozen blueberries?
Yes. Add them directly from the freezer without thawing.
Q: Can I use regular yogurt?
Yes, but nonfat Greek yogurt provides more protein and usually works better for keeping the recipe light.
Q: Can I make these without eggs?
Yes. A suitable egg replacer can be used, although the texture may be slightly softer.
Q: Can I freeze these muffins?
Yes. Cool them completely, place them in a freezer-safe container or bag, and freeze for up to 3 months.
Q: How do I store them?
Store in an airtight container in the refrigerator for up to 5 days.
Q: How do I reheat them?
Microwave one muffin for about 10–15 seconds, or warm it in a low oven.
Q: Why did my muffins turn out dry?
Kodiak mix contains a relatively high amount of protein, so overbaking can dry the muffins quickly. Bake only until the centers are just cooked.
Q: Can I make mini muffins?
Yes. Divide the batter among approximately 24 mini muffin cups and bake for about 9–12 minutes.
Q: Can I make these more filling?
Yes. Serve one muffin with nonfat Greek yogurt or fresh berries for a higher-protein breakfast while keeping the overall meal relatively light.
With years of experience in restaurant research and local SEO, Sara creates accurate, user-friendly guides that work for both people and search engines. Her goal is to help users go from search results to their nearest restaurant or menu choice with as few clicks as possible.
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