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🫐💪 High Protein Blueberry Muffins made with whole grains, Greek yogurt, and blueberries. Mediterranean Diet friendly ❤️, easy to freeze, and perfect for meal prep 🥣.
Ingredients
Dry Ingredients
- 2 cups Kodiak Buttermilk Power Cakes + 1 tablespoon reserved for coating blueberries
- ¼ cup brown sugar
- 1 teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon kosher salt
Wet Ingredients
- 1 cup non-fat milk or soy milk
- 2 teaspoons pure vanilla extract
- ¼ cup extra virgin olive oil
- 2 egg whites
- ½ cup plain non-fat Greek yogurt
Mix-Ins
- 1.5 cups blueberries (Fresh or frozen. If frozen do not defrost.)
Instructions
Step 1: Preheat the Oven
- Preheat your oven to 375°F.
Step 2: Prepare the Muffin Tin
- Line a 12 cup muffin tin with baking cups. I prefer If You Care baking cups.
Step 3: Mix the Dry Ingredients
- In a large bowl, whisk together:
- 2 cups Kodiak mix
- ¼ cup brown sugar
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- ½ teaspoon salt
Step 4: Mix the Wet Ingredients
- In a separate bowl, add the 2 egg whites first. If you're using whole eggs, separate the yolks before adding any of the other wet ingredients. I like to use a slotted spoon to scoop up the yolk and gently separate it from the whites. Be sure to separate each egg individually so you don't accidentally get yolk into the entire batch. Then add:
- 1 cup non-fat milk or soy milk
- 2 teaspoons pure vanilla extract
- ¼ cup extra virgin olive oil
- ½ cup plain non-fat Greek yogurt
- Whisk until the yogurt lumps are gone and the mixture is smooth.
Step 5: Prepare the Blueberries
- If using fresh, rinse the blueberries and gently pat them dry. Toss them with the reserved 1 tablespoon of Kodiak mix. This helps prevent the blueberries from sinking to the bottom of the muffins. If using frozen, do not rinse. Just add the Kodiak mix.
Step 6: Combine the Batter
- Add the wet ingredients to the dry ingredients and stir just until combined. Gently fold in the blueberries.
- Be careful not to overmix the batter or you'll end up with dense muffins.
Step 7: Fill the Muffin Cups
- Using a ¼ cup scoop or measuring cup, divide the batter evenly among the prepared muffin cups.
Step 8: Bake
- Bake for 16 minutes, or until a toothpick inserted into the center comes out clean.
- Allow the muffins to cool slightly before serving.
Nutrition
Serving: 2Muffins | Calories: 317kcal | Carbohydrates: 41g | Protein: 14g | Fat: 12g | Saturated Fat: 2g | Sodium: 706mg | Fiber: 4g
