Kodiak Pancake Mix Blueberry Muffins Recipe

If you’re craving a wholesome, high-protein treat that’s as easy as it is delicious, these Kodiak pancake mix blueberry muffins are exactly what you need. Made with Kodiak Cakes Power Cakes mix, these muffins deliver a perfect balance of whole grains, juicy blueberries, and just the right touch of natural sweetness. They’re soft, fluffy, and ready in under 30 minutes.

What makes this version special? You only need one bowl, a handful of clean ingredients, and no baking experience. Whether you’re meal prepping for the week or whipping up a quick breakfast, these muffins come out moist, satisfying, and surprisingly filling every single time.

Why You’ll Love This Recipe

These Kodiak pancake mix blueberry muffins aren’t just another grab-and-go breakfast they’re a go-to recipe you’ll keep coming back to. Here’s why:

• Quick & Easy: One bowl, minimal cleanup, and ready in under 30 minutes.
• Protein-Packed: Thanks to Kodiak pancake mix, each muffin has a boost of whole grain protein to keep you full longer.
• Naturally Sweetened: Uses honey or maple syrup for just the right amount of sweetness without refined sugar.
• Perfect Texture: Soft inside with a tender crumb, plus a golden top that doesn’t sink or get soggy.
• Versatile: Great for breakfast, snacks, lunchboxes, or even a light dessert with a pat of butter.

Unlike other blueberry muffins that rely on white flour and lots of sugar, this version balances nutrition and flavor with zero fuss. It’s the kind of recipe you’ll want to memorize and probably will.

Ingredients Needed for Kodiak Pancake Mix Blueberry Muffins

Before you turn on the oven, here’s what you’ll need to make these Kodiak pancake mix blueberry muffins. The list is short, and chances are you already have most of it at home.

Main Ingredients:

• 2 cups Kodiak Cakes Power Cakes mix
  This is the base. It’s made with whole grains and protein, so no extra flour or protein powder required.
  
• 1 cup milk
  Any kind works. I usually go with 2%, but almond or oat milk will do just fine.
  
• 1 large egg
  Crack it into a small bowl first in case you get a shell. It’s just easier that way.
  
• ¼ cup honey or maple syrup
  Either adds a touch of sweetness. Use what you prefer.
  
• ¼ cup melted butter or coconut oil
  Adds richness and keeps the muffins moist.
  
• 1 teaspoon vanilla extract
  Optional, but worth it. A little goes a long way.
  
• 1 cup blueberries
  Fresh or frozen. If they’re frozen, don’t thaw them just toss them in straight from the freezer.
  
• Optional: ½ teaspoon ground cinnamon
  Not essential, but it adds a cozy flavor that pairs nicely with the berries.

Ingredient Notes & Swaps

• Dairy-Free? Use almond milk and swap in coconut oil instead of butter.
  
• Watching sugar? You can leave out the honey if your blueberries are especially sweet.
  
• Need an egg alternative? A flax egg (1 tbsp ground flax + 3 tbsp water) works in a pinch.
  
• Flavor twist: Stir in some lemon zest or a pinch of nutmeg for a different spin.

That’s it. Nothing complicated. You don’t need a mixer, and there’s no weird specialty flour. Just basic pantry items that turn into something really good.

 How to Make Kodiak Pancake Mix Blueberry Muffins

This recipe is straightforward no mixers, no special prep, just a bowl and a spoon. Here’s how to make it from start to finish.

Step 1: Warm the Oven and Prep the Pan

Set your oven to 350°F (175°C). Lightly oil a standard 12-cup muffin pan or line it with baking papers. If your liners tend to stick, a light mist of spray inside each one helps.

Step 2: Stir the Wet Ingredients Together

Crack the egg into a medium bowl. Add your milk, melted butter (or coconut oil), vanilla, and sweetener. Use a whisk or fork to stir until the mix looks uniform don’t worry about tiny lumps. Just make sure the oil isn’t separating.

Step 3: Mix in the Kodiak Blend

Pour in the Kodiak mix and cinnamon (if using). Switch to a spoon and fold gently. The goal here isn’t a smooth batter it should be a little lumpy. Overmixing can make the muffins dense.

Step 4: Add the Blueberries

Tip in your blueberries and fold them through the batter. If you’re using frozen ones, toss them in dry. No need to thaw. Stir just enough to spread them out don’t crush them or swirl.

Step 5: Portion the Batter

Scoop the batter into the muffin tray. Fill each cup about ⅔ of the way up. That gives them room to puff without spilling over. If you want a nice look on top, save a few berries to press into the surface of each muffin.

Step 6: Bake

Place the tray on the center rack. Bake for 18 to 22 minutes. You’re looking for golden tops and a clean toothpick. A little crumb is fine just no wet batter.

Step 7: Let Them Rest

Once out of the oven, let the muffins cool in the pan for about 5 minutes. Then move them to a wire rack so the bottoms don’t get soggy.

Pro Tips & Troubleshooting

Even a simple recipe can go sideways if you’re not careful. These notes will help you get bakery-style results without the guesswork.

Pro Tips for Better Muffins

• Start with room temperature ingredients
  If your egg and milk are cold, the melted butter can solidify on contact. Let them sit out for 10–15 minutes first.
• Mix just until combined
  Overmixing is the fastest way to get rubbery muffins. Once the batter comes together, stop stirring even if it looks a bit uneven.
• Use frozen blueberries straight from the freezer
  Don’t thaw them. Thawed berries release extra juice and can turn your batter grayish.
• Save a few berries for the tops
  Muffins look more appealing when the fruit is visible. Press a couple into each one before baking.
• Want a domed top?
  Bake at 400°F for the first 5 minutes, then drop to 350°F for the rest. That initial heat gives the tops a lift.

Common Mistakes to Avoid

• Overfilling the muffin tin
  Stop at two-thirds full. Anything higher and the batter can spill over the edges.
• Skipping the liners or grease
  These muffins are soft and can stick. If you’re not using liners, make sure the tin is well-greased even in the corners.
• Using too much sweetener
  More isn’t always better. The berries and vanilla already add plenty of flavor. Adding extra honey or syrup can make them overly soft and sticky.
• Letting them sit too long in the pan
  Muffins left in the hot pan can steam at the bottom. Move them to a rack after 5 minutes to keep the texture right.

Serving, Storage & Variations

These muffins work in a lot of situations quick breakfast, afternoon bite, or something to stash in the freezer for later. You don’t need to dress them up, but here are a few ideas if you want to.

Serving Suggestions

• Best served slightly warm plain or with a dab of butter.
• Pair with a hard-boiled egg or some plain yogurt to make it a full breakfast.
• Slice one in half and toast it in a pan with a little oil for a crispy edge.
• Pack into lunch bags or take on the road they hold together well.

Storage Tips

• Counter: Store loosely covered for up to 2 days. If you seal them completely, they can get too soft.
• Freezer: Once cool, wrap each muffin and place in a bag or container. They’ll keep for up to 2 months.For guidance on best practices, consult the USDA’s Freezing and Food Safety page.
• Fridge: Only if your kitchen is warm. Cold air tends to dry them out faster. If refrigerating, wrap well and eat within a few days. More tips available via Nebraska Extension’s Home Food Storage Guide.

For advice on storing food during power outages or fluctuating temps, FoodSafety.gov offers practical advice.

Variations to Try

• No blueberries? Use chopped strawberries, raspberries, or chocolate chips instead.
• Want less sugar? Skip the honey if your berries are sweet enough.
• Add a citrus note: Stir in a little lemon zest with the batter.
• Boost the crunch: A handful of chopped nuts works well here—walnuts or almonds are good choices.
• Egg-free: A flax egg (1 tbsp flaxseed + 3 tbsp water) holds the mix together just fine.

You can mix and match ingredients based on what’s in your pantry. If you’re not sure about a swap, the next section will help.

Enjoying healthy options? Check out our nutty Blueberry Pistachio Muffins or the classic Bisquick Blueberry Muffins. Find all our favorites in one place: Blueberry Muffins Recipe.

Nutritional Information

Each muffin gives you a mix of protein, fiber, and carbs enough to count as breakfast, a snack, or something between meals.

Estimated per muffin:

These numbers assume you’re using whole milk, honey, and standard Kodiak mix with fresh blueberries.

Nutritional Notes:

• The protein comes from the Kodiak mix itself no powders or extras required.
• Whole grains and berries bring in fiber, which helps with digestion and keeps you fuller longer.
• Sweetness is balanced not heavy, not bland especially if your fruit is ripe.

Want to tweak the recipe? If you’re changing ingredients or portion sizes, a free app like MyFitnessPal is handy for recalculating based on what you use.

Conclusion

These Kodiak pancake mix blueberry muffins are the kind of recipe you’ll want to keep close. They’re fast, simple, and actually satisfying something you can whip up on a weekday morning or prep ahead for the week.

They hit that rare sweet spot: tasty, filling, and not overloaded with sugar. With just a few ingredients and no special equipment, you’ll get soft, golden muffins that don’t feel like a compromise.

If you gave this recipe a try, let us know how it turned out. Did you swap the blueberries? Go dairy-free? We’d love to hear about your version.

Frequently Asked Questions (FAQ)

Kodiak Pancake Mix Blueberry Muffins Recipe

Recipe by Elsie Rol

4.9 from 7 votes

Course: Breakfast, SnacksCuisine: AmericanDifficulty: Beginner

Servings

12

muffins

Prep time

10

minutes

Cooking time

20

minutes

Calories

125

kcal

Wholesome, high-protein blueberry muffins made with Kodiak pancake mix. Soft, lightly sweet, and easy to prep perfect for breakfast, snacking, or meal prep. No fancy tools or extra flour needed.

Ingredients

• 2 cups 2 Kodiak Cakes Power Cakes mix

• 1 cup 1 milk (any variety)

• 1 large 1 egg

• ¼ cup ¼ honey or maple syrup

• ¼ cup ¼ melted butter or coconut oil

• 1 teaspoon 1 vanilla extract

• 1 cup 1 fresh or frozen blueberries

• ½ teaspoon ½ ground cinnamon

Directions

• Preheat oven to 350°F (175°C). Line or grease a muffin tin.
• Whisk wet ingredients in a bowl: milk, egg, honey (or syrup), melted butter (or oil), and vanilla.
• Add Kodiak mix and cinnamon. Stir until just combined—don’t overmix.
• Fold in blueberries gently. If frozen, use them straight from the freezer.
• Fill muffin cups about ⅔ full. Add a few berries on top if desired.
• Bake for 18–22 minutes, or until a toothpick comes out mostly clean.
• Cool in pan for 5 minutes, then transfer to a rack to finish cooling.

Equipment

• 
  Muffin tin (12-cup standard size)Muffin tin (12-cup standard size)
• 
  Mixing bowlMixing bowl
• 
  Measuring cups and spoonsMeasuring cups and spoons
• 
  WhiskWhisk
• 
  Spatula or wooden spoonSpatula or wooden spoon
• 
  muffin cups paper linersmuffin cups paper liners
• 
  Wire cooling rackWire cooling rack
• 
  OvenOven

Notes

• For dome tops, start baking at 400°F for 5 minutes, then lower to 350°F.
• To make it dairy-free, use almond milk and coconut oil.
• For egg-free, use a flax egg (1 tbsp flaxseed + 3 tbsp water).

Nutrition Facts

• Calories: 125kcal
• Fat: 0g
• Carbohydrates: 3g
• Protein: 2g