Ingredients

The following ingredients have 4 Servings
  • 1 cup Kodiak Cakes Power Cakes Flapjack & Waffle Mix, buttermilk flavor ((106 grams, divided))
  • 1 cup fresh blueberries ((divided))
  • ½ cup milk, 2%
  • 1 teaspoon fresh lemon juice
  • 4 tablespoons butter ((softened))
  • 2 tablespoons unsweetened applesauce ((Optional. If using, cut back to 2 tablespoons butter))
  • ½ cup Swerve, granular ((96 grams))
  • 1 large egg
  • 1 teaspoon vanilla
  • ½ teaspoon lemon zest ((from a Meyer lemon, if possible))
  • cooking oil spray

Instruction

  • Preheat the oven to 425°F (218°C). 
  • Line your muffin tin with 8 of the paper liners. Spray the papers well with cooking oil spray.
  • Put the freshly squeezed lemon juice into the milk. Give it a stir and let it sit for five minutes.
  • Set aside ¼ cup of blueberries. Gently mix the rest of the blueberries with 1 tablespoon of the Kodiak mix.
  • Using an electric mixer, beat the softened butter, applesauce (if using), and Swerve together until fluffy. Mix in the egg, vanilla, and lemon zest. 
  • Next, slowly mix in the Kodiak Cakes pancake mix. After incorporating it all, add the milk and lemon juice mixture. Don't overmix your batter!
  • Gently fold the floured blueberries into the batter with a spoon. Fill your prepared muffin papers with the batter. You should completely fill all 8 papers.
  • Gently press the blueberries you set aside in the beginning (the ones not coated in dry Kodiak mix) into the tops of the muffins.
  • Bake the muffins for 20 minutes in the heated oven. I had them on a rack about ⅓ of the way from the top of the oven.
  • Check the muffins for doneness by sticking a toothpick in one of them. The toothpick should come out clean if you have a fully cooked muffin. (It’s ok if some blueberry juice or some muffin crumbs end up on the toothpick.) 
  • For the best texture, let your blueberry protein muffins fully cool and chill before enjoying.