Blueberry Protein Muffins
Blueberry Protein Muffins are an easy way to put your Kodiak pancake mix to use beyond pancakes. They’re filled with blueberries, lightly sweetened with ripe banana, and made with Greek yogurt for moisture and extra protein.
These muffins have a soft, slightly dense texture and a mild banana flavor, with a little vanilla and cinnamon. You won’t need eggs or added oil.
The batter comes together in about 10 minutes, then bakes for 20 to 25 minutes. Enjoy one warm, or save a few for breakfast during the week.
Why You’ll Love These Blueberry Protein Muffins
- About 8.5 grams of protein per muffin from Kodiak mix, Greek yogurt, and milk.
- Ripe banana adds sweetness without a separate sweetener.
- Fresh blueberries throughout, with a little vanilla and cinnamon.
- Mix the batter by hand in about 10 minutes.
- Freeze a few for busy mornings when you need breakfast ready.
Recipe Tips
- Use a heavily spotted banana for more sweetness and easier mashing.
- Spoon the Kodiak mix into your measuring cup and level off. Packing adds excess mix and makes muffins dense.
- Pat the blueberries dry before folding them into the batter.
- Stop mixing once the dry patches disappear to keep the crumb tender.
- Divide evenly among 8 muffin cups, keeping each no more than three-quarters full.
- Start checking at 23 minutes. Insert a toothpick away from a blueberry to check for wet batter.
- Cool for 5 minutes in the pan, then transfer to a rack. Let cool completely before storing.
Recipe Variation
- Vanilla Blueberry Protein Muffins: Omit the cinnamon for a milder flavor with more emphasis on vanilla and blueberries.
- Cinnamon Banana Protein Muffins: Leave out the blueberries for banana muffins with a hint of cinnamon. Begin checking a few minutes earlier.
- Extra Cinnamon Blueberry Protein Muffins: Increase the cinnamon to 1 teaspoon for a stronger cinnamon flavor.
- Blueberry Swirl Protein Muffins: Mash ¼ cup of the blueberries and swirl into the portioned batter. Fold the remaining berries in whole.
- Vanilla Banana Protein Muffins: Omit the blueberries and cinnamon, then increase the vanilla to 1½ teaspoons for a simple banana muffin.
Blueberry Protein Muffins
Ingredients
Equipment
Method
- Prepare the oven and pan: Preheat your oven to 350°F. Line a standard 12-cup muffin pan with parchment muffin liners or reusable silicone liners for 8 muffins.
- Prepare the fruit: Rinse the blueberries and pat dry. Mash the banana in a large bowl until mostly smooth.
- Mix the wet ingredients: Add the Greek yogurt, milk, and vanilla to the mashed banana. Whisk until evenly combined.
- Add the dry ingredients: Stir the cinnamon into the Kodiak mix in a separate bowl. Fold into the wet mixture until no dry patches remain. Avoid continued stirring once combined.
- Fold in the blueberries: Use a spatula to distribute the berries gently through the batter without crushing them.
- Fill the muffin cups: Divide the batter evenly among 8 cups. Each should be roughly three-quarters full. Bake promptly after mixing.
- Bake until the centers set: Bake on the middle rack for 20 to 25 minutes. Begin checking at 20 minutes. The tops should feel set and spring back gently. A toothpick inserted away from a blueberry should come out without wet batter.
- Cool before serving: Leave the muffins in the pan for 5 minutes. Transfer to a cooling rack for another 5 minutes before eating. Cool completely before packing for storage.
Notes
• Calories: 130
• Protein: 8.5 g
• Carbohydrates: 22.5 g
• Total fat: 1.5 g
• Fiber: 2.4 g Based on buttermilk Kodiak Power Cakes mix and 2% milk.
Nutrition information is an estimate and may vary based on ingredients, brands, portion sizes, and preparation methods.
FAQ: Blueberry Protein Muffins
Each muffin provides approximately 8.5 grams of protein when the batch makes 8 muffins. Two muffins supply about 17 grams.
Expect modest sweetness from the banana, blueberries, and mix. A heavily spotted banana gives a sweeter result than a firm yellow banana.
This recipe uses no eggs. Banana and Greek yogurt help bind the batter, producing a moist, slightly dense crumb.
No additional baking powder appears in this recipe. Buttermilk Power Cakes mix already includes leavening.
Buttermilk Power Cakes mix is the basis for the nutrition estimate. Other Power Cakes flavors change the flavor and nutrition.
Regular yogurt has a thinner consistency. Keep the specified Greek yogurt for this version to preserve the liquid balance.
Underbaking, wet blueberries, or packing before cooling often causes gummy texture. Check the centers carefully and cool on a rack.
Overmixing or excess dry mix often creates a tougher crumb. Measure lightly and stop folding when the dry patches disappear.
Large berries and uneven mixing contribute to sinking. Distribute berries evenly as you fill the muffin cups.
Use parchment muffin liners or reusable silicone liners. Let the muffins cool before removing them.
Check Out These Recipes
- Berry Scones: Another breakfast bake using Kodiak mix and berries.
- Mixed Berry Protein Waffles: A berry-filled waffle recipe for your breakfast rotation.
- Vanilla Berry Protein Smoothie: A blended breakfast featuring berries and Greek yogurt.
- Chocolate Chip Scones: A pancake-mix bake with chocolate chips.
- Coffee Protein Smoothie: A quick breakfast drink with coffee flavor.
- Chocolate Protein Smoothie: A chocolate option for another protein-focused breakfast.