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Kodiak Blueberry Muffins

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Cook Time 18 minutes
Cooling 20 minutes
Total Time 38 minutes

Ingredients
  

  • Kodiak Cakes flapjack and waffle mix buttermilk or protein-packed variety
  • Blueberries fresh or frozen; wild blueberries work great
  • Eggs
  • Milk dairy or unsweetened almond milk
  • Plain Greek yogurt 2% or whole for best texture
  • Neutral oil avocado, light olive, or canola or melted butter
  • Honey or maple syrup or granulated sugar if you prefer
  • Vanilla extract
  • Baking powder optional boost for extra lift
  • Lemon zest optional, but brightens the blueberries
  • Salt
  • Coarse sugar for tops optional, for crunch
  • Nonstick spray or muffin liners

Instructions
 

  • Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease with nonstick spray.
  • In a large bowl, whisk together 2 cups Kodiak mix, 1 teaspoon baking powder (optional), and a pinch of salt.
  • In a separate bowl or measuring cup, whisk 2 large eggs, 3/4 cup milk, 1/2 cup plain Greek yogurt, 1/4 cup oil or melted butter, 1/4 cup honey or maple syrup, and 1 teaspoon vanilla.
  • Pour the wet ingredients into the dry. Stir gently with a spatula until just combined. Leave a few small streaks of dry mix; don’t overmix.
  • Add 1 to 1 1/2 cups blueberries. If using frozen, toss them in 1 teaspoon Kodiak mix first to reduce bleeding. Fold in gently.
  • For lemon lovers, fold in 1 teaspoon fresh lemon zest. This makes the berries pop.
  • Divide the batter evenly among the 12 muffin cups. The cups should be about 3/4 full. Sprinkle tops with a pinch of coarse sugar if you like a crunchy lid.
  • Bake 15 to 18 minutes, or until the tops are lightly golden and a toothpick comes out with a few moist crumbs.
  • Cool in the pan for 5 minutes, then transfer to a wire rack. Let them cool for at least 10 minutes before eating so they set.