Kodiak Blueberry Muffins Recipe Directions:
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.
Weight Watchers Smart Points (per serving):
The Smart Points value will depend on the specific ingredients and brands used. Be sure to calculate the points based on your Weight Watchers plan and the ingredients you choose.
Nutrition Info:
Calories: 103kcal
Carbohydrates: 9.7g
Protein: 4.9g
Fat: 4.2g
Saturated Fat: 2.1g
Vitamin A: 3.6% DV
Vitamin C: 3.7% DV
Calcium: 6% DV
Iron: 3.3% DV
I await your comments! Enjoy!
