Kodiak Blueberry Muffins
These Kodiak Blueberry Muffins are an easy, protein-packed breakfast made with Kodiak Cakes pancake mix and juicy blueberries. They're soft, fluffy, and perfect for busy mornings when you want a healthier muffin that's quick to make and satisfying to eat.
A Quick Look At The Recipe
Recipe Name: Kodiak Blueberry Muffins
Ready In: 30 minutes
Serves: 24
Calories: Calories Goes Here
Main Ingredients: Kodiak Cakes mix, egg, Greek yogurt, milk, oil, and blueberries.
Why You'll Love It: Dietary Info Go Here
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Kodiak Blueberry Muffins are the kind of recipe every busy family needs in their back pocket. Just like my Chocolate Chip Kodiak Cakes Muffins, this blueberry version is made with hearty Kodiak Cakes mix and bursting with juicy blueberries. These muffins are soft, fluffy, and packed with protein, making them a delicious breakfast, snack, or lunchbox treat. If you're looking for an easy blueberry muffin recipe that's both wholesome and kid-approved, these Kodiak muffins come together in minutes with simple pantry ingredients.
One of the best things about baking with Kodiak Cakes mix is how effortlessly it turns everyday recipes into more filling, protein-packed options. These Kodiak Blueberry Muffins deliver the classic bakery-style flavor you love while offering a more balanced start to the day. They're perfect for busy mornings, after-school snacks, or meal prep for the week.
Looking for more muffin recipes? Check out my Blueberry Cottage Cheese Muffins, Banana Chocolate Chip Muffins, Greek Yogurt Chocolate Banana Muffins, and Chocolate Chip Pumpkin Muffins.
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Why You'll Love This Recipe
- Quick and Easy - this simple Kodiak Cakes blueberry muffins recipe comes together in just a few minutes using Kodiak Cakes mix and a handful of pantry staples.
- Packed with Protein - thanks to the Kodiak mix, egg, and Greek yogurt, these blueberry muffins have more protein than traditional muffins, helping keep everyone fuller longer.
- Perfect for Busy Mornings- bake a batch ahead of time for grab-and-go breakfasts, lunchboxes, or after-school snacks.
- Family-Friendly and Kid-Approved - my kids absolutely love these muffins.
- Freezer Friendly - this recipe makes 24 muffins, so I always stick a few in the freezer for quick breakfasts throughout the week.
- Works with Fresh or Frozen Blueberries - this recipe is flexible and works great year-round.
Ingredients
Kodiak Cakes Mix - this hearty pancake and waffle mix forms the base of the muffins, adding whole grains and extra protein.
Ground Cinnamon - adds the warmth of cinnamon flavor to the blueberry muffins.
Eggs - help bind the ingredients together while providing structure and richness to the muffins.
Greek Yogurt - Greek yogurt adds extra protein and moisture, helping create a soft, tender texture. You can use plain or vanilla.
Milk - this loosens the batter and helps create light, fluffy muffins.
Melted Butter or Oil - adds moisture and richness while keeping the muffins soft.
Maple Syrup or Honey - natural sweetener that enhances flavor and adds just the right amount of sweetness. I have made these muffins wiht both maple syrup and honey, and they both work well.
Vanilla Extract - a splash of vanilla enhances the overall flavor and pairs perfectly with the blueberries.
Blueberries (Fresh or Frozen) - the star ingredient that adds juicy bursts of sweet-tart flavor in every bite. I used frozen wild blueberries, which are smaller than regular blueberries, and I love how well they incorporated into the muffins.
Variations
Add Citrus - you can add some lemon, grapefruit, or orange zest to the muffin batter.
Swap the Fruit - you could add chopped strawberries, blackberries, raspberries, or shredded apples.
Add Nuts - you could add ½ cup of chopped pecans, walnuts, or almonds.
Step by Step Instructions
Photo 1. In a large bowl, whisk together the oil, maple syrup, egg, vanilla, and yogurt.
Photo 2. Add the milk and whisk to combine.
Photo 3. Add the cinnamon and Kodiaks mix and mix in with a rubber spatula until just combined.
Photo 4. Fold in the blueberries.
Photo 5. Divide the batter between 24 muffin cups that have been greased or lined with a muffin liner.
Photo 6. Bake at 350 degrees F for 18-20 minutes, or until a toothpick comes out clean.
Expert Tips
Rinse Frozen Blueberries - this is optional, but I like to run the frozen berries under cold water so they don't turn the muffins purple. I just put them in a colander and run cold water over them until the water turns clear, not purple. Then gently pat them with a paper towel to get rid of most of the excess water.
Storage - store muffins in an airtight container at room temperature or in the fridge for up to 5 days.
Don't Overmix the Batter - stir the batter just until the ingredients are combined. Overmixing can make the muffins dense instead of light and fluffy.
Fill Muffin Cups About ¾ Full - this gives the muffins enough room to rise while still creating nice rounded tops.
Let Muffins Cool for 5-10 Minutes Before Removing - allowing them to rest in the pan briefly helps them set and prevents breaking.
Recipe FAQs
Yes! Kodiak pancake mix works perfectly for muffins because it already contains flour, whole grains, and leavening agents, making it an easy base for quick, protein-packed muffins.
Yes! I actually used frozen blueberries the last time I made these muffins with great results. I like to rinse them in cold water until the water runs clear and then pat them with a paper towel.
Absolutely. Let the muffins cool completely, then place them in a freezer-safe bag or container. They will keep well in the freezer for up to 3 months.
Yes! Often I will make one pan of regular sized muffins and one pan of mini muffins. Simply use a mini muffin tin and reduce the baking time to about 12-13 minutes.
Kodiak Cakes offers a gluten-free mix that can be used to make this recipe gluten-free with the same ingredients.
Absolutely. Raspberries, chopped strawberries, blackberries, or even diced apples work well in this muffin recipe.
Kodiak muffin batter is very versatile and works well with other mix-ins like chocolate chips, raspberries, chopped nuts, or lemon zest.
Other Muffin Recipes to Consider
If you make this recipe, please let me know! Leave a ⭐️⭐️⭐️⭐️⭐️ rating on this recipe below and leave a comment, or take a photo and tag me on Instagram with #greensnchocolate.
Kodiak Blueberry Muffins
Ingredients
- ½ cup vegetable oil or melted coconut oil
- ½ cup maple syrup or honey
- ½ cup plain or vanilla Greek yogurt
- 2 cups milk
- 1 large egg
- 1 teaspoon pure vanilla extract
- ½ teaspoon ground cinnamon
- 4 cups Kodiak cakes mix
- 1 ½ cups blueberries
Instructions
- Preheat the oven to 350 degrees F.
- Grease 24 muffin cups with cooking spray, or line with muffin liners.
- In a large bowl, whisk together the oil, maple syrup, yogurt, milk, egg, and vanilla until well combined.
- Add the Kodiak cakes mix and cinnamon and stir with a rubber spatula until just combined.
- Fold in the blueberries.
- Divide between the muffin cups.
- Bake in the preheated oven for 18-20 minutes, until baked through.
- Let cool and then enjoy!
