Kodiak Cakes Blueberry Sour Cream Breakfast Muffins
Introducing a delightful morning treat that perfectly balances wholesome goodness and irresistible flavor – Kodiak Cakes Blueberry Sour Cream Breakfast Muffins. Bursting with the vibrant taste of juicy blueberries and the creamy richness of sour cream, these muffins redefine breakfast bliss. Whether a muffin lover enjoys a quick grab-and-go option or savored alongside a steaming cup of coffee. These muffins promise to brighten your day with every moist, tender bite. Get ready to elevate your breakfast routine with this easy-to-make, satisfyingly delicious recipe!
WHY USE KODIAK CAKES MIX TO MAKE BLUEBERRY PROTEIN MUFFINS?
Using Kodiak mix to make your muffins offers several benefits. The mix is known for its high protein content (6 grams of protein per muffin), making it a nutritious choice for breakfast or snacks. Additionally, these mixes often contain whole grains like whole grain wheat flour and whole grain oat flour, providing fiber for better digestion and prolonged satiety. They’re also convenient to use, requiring minimal additional ingredients and preparation time. Overall, incorporating Kodiak Cakes mix into your muffin recipes can help you create wholesome, satisfying treats that support your health goals on busy mornings.
INGREDIENTS YOU’LL NEED TO MAKE IT:
Crumb Topping:
- ⅓ Cup Flour: Utilize ⅓ cup of all-purpose flour, providing structure and texture to the crumb topping.
- ⅓ Cup Sugar/Brown Sugar: Incorporate ⅓ cup of granulated sugar to sweeten and caramelize the crumb topping during baking.
- 2 Tbsp Butter (melted): Melt 2 tablespoons of unsalted butter to bind the flour and sugar together, creating a crumbly texture.
- 1 Tsp Cinnamon: Add 1 teaspoon of ground cinnamon for warmth and depth of flavor in the crumb topping.
Muffins:
- 2 Cups Kodiak Pancake Mix: Measure out 2 cups of Kodiak Cakes mix, a hearty whole grain pancake and waffle mix that enhances the muffins’ nutritional profile.
- 1 Cup Sour Cream: Incorporate 1 cup of sour cream for richness and moisture, ensuring tender and flavorful muffins.
- 2 Eggs: Include 2 large eggs to provide structure and stability to the muffin batter.
- 1 Cup Sugar: Add 1 cup of granulated sugar to sweeten the muffins, balancing the tartness of the blueberries and sour cream.
- 1 Tsp Vanilla: Use 1 teaspoon of vanilla extract to infuse the muffins with aromatic sweetness and depth of flavor.
- ½ Cup Butter: Melt and cool ½ cup of unsalted butter to enrich the muffins with a buttery flavor and moist texture.
- 2 ¼ Cups Blueberries (fresh): Gently fold in 2 ¼ cups of fresh blueberries to impart bursts of juicy sweetness and vibrant color throughout the muffins.
- 2 Tbsp Flour: Coat the fresh blueberries with 2 tablespoons of all-purpose flour to prevent them from sinking to the bottom of the muffins during baking and to absorb excess moisture.
HOW TO PREPARE KODIAK CAKES MUFFIN recipe?
Time needed: 45 minutes
- Preheat the Oven:
Preheat your oven to 375°F (190°C). Line a muffin pan with paper liners or grease the cups lightly with cooking spray. - Prepare the Crumb Topping:
In a small bowl, combine the flour, sugar, melted butter, and cinnamon. Mix until crumbly and set aside.
- Prepare the Muffin Batter:
In a large mixing bowl, whisk together the Kodiak Cakes mix and flour. In a separate bowl, beat the eggs and sugar until well combined. Add the sour cream, melted butter, and vanilla extract, mixing until smooth. - Combine Wet and Dry Ingredients:
Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix. - Fold in Blueberries:
In a separate large bowl, toss the blueberries with 2 tablespoons of flour until coated. Gently fold the flour-coated blueberries into the muffin batter. - Fill Muffin Cups:
Grease the muffin tin with nonstick cooking spray. Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full. - Add Crumb Topping:
Sprinkle the crumb topping evenly over the muffin batter in each cup and add a couple more blueberries on top of each muffin. - Bake:
Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. - Cool and Serve:
Allow the yummy muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy for a quick breakfast!
FAQ – FREQUENTLY ASKED QUESTIONS:
Yes, you can substitute frozen blueberries for fresh ones. However, it’s essential to thaw and drain them thoroughly before adding them to the batter to prevent excess moisture.
Yes, Greek yogurt can be used as a substitute for sour cream in this recipe. It will provide a similar tanginess and moisture to the muffins.
Adding bananas to blueberry muffins will create delicious blueberry banana pancake muffins. Mashed ripe bananas can add natural sweetness, moisture, and a hint of banana flavor to the muffins. This addition will add to the overall nutritional profile of the muffins by providing additional vitamins, minerals, and fiber. Enjoy the delicious combination of blueberries and bananas in your muffins!
Coating the blueberries with flour before folding them into the batter helps prevent sinking during baking. Additionally, gently folding the blueberries into the batter rather than mixing vigorously can help distribute them more evenly.
Yes, you can prepare the muffin batter in advance and store it covered in the refrigerator for up to 24 hours. When ready to bake, scoop the batter into the muffin pan and add the crumb topping just before baking for the best results.
Insert a toothpick into the center of a muffin—if it comes out clean or with just a few moist crumbs, the muffins are done. You can also gently press the top of a muffin—if it springs back, they’re likely ready.
RECIPE SUBSTITUTIONS AND VARIATIONS:
These substitutions and variations will help create a unique version of sour cream blueberry muffins!
- Fruit Variations: Instead of blueberries, you can use other fruits like raspberries, strawberries, blackberries, or a combination of these.
- Yogurt or Buttermilk: If you don’t have sour cream, you can substitute it with Greek yogurt or buttermilk. These options will still provide moisture and a tangy flavor to the muffins.
- Sugar Substitute: To reduce the sugar content, you can use a sugar substitute like stevia, erythritol, or monk fruit sweetener.
- Additions: Incorporate healthier ingredients like maple syrup, chocolate chips, chia seeds, flaxseeds, or shredded coconut for added nutrients and texture.
- Nuts: Add chopped nuts such as almonds, pecans, or walnuts for extra crunch and protein.
- Spices: Enhance the flavor profile with spices like cinnamon, nutmeg, or ginger. These spices will complement the sweetness of the muffins.
- Lemon Zest: For a burst of citrusy freshness, add lemon zest to the batter. The bright flavor of lemon pairs beautifully with blueberries and adds a refreshing twist to the muffins.
- Protein Powder: Boost the extra protein content of the muffins by adding a scoop of your favorite whey protein powder.
HOW TO STORE LEFTOVER BLUEBERRY MUFFINS?
To store leftover Kodiak Cakes muffins, allow them to cool completely to room temperature. Then, place them in an airtight container or sealable plastic bag, ensuring they’re arranged in a single layer to prevent them from sticking together. Store them at room temperature for up to two days for optimal freshness. If you need to store them for longer, you can refrigerate them for up to one week. To enjoy them later, simply reheat them in the microwave for a few seconds or warm them in the oven at a low temperature until heated through.
CAN LEFTOVER KODIAK MUFFINS BE FROZEN?
Yes, leftover Kodiak Cakes blueberry muffins can be frozen to extend their shelf life. To freeze them, first, ensure they have cooled completely. Then, individually wrap each muffin tightly in plastic wrap or aluminum foil to prevent freezer burn and maintain freshness. Place the wrapped muffins in a freezer-safe bag or container, removing as much air as possible before sealing. Label the container with the date and store in the freezer for up to three months. When ready to enjoy, thaw the muffins in the refrigerator overnight or on the counter at room temperature for a few hours. Once thawed, you can reheat them in the microwave or oven before serving.
LOOKING FOR MORE BAKED RECIPE OPTIONS? TRY THESE!
The Best Banana Zucchini Bread: This recipe for banana zucchini bread is a great way to keep food from going in the garbage while making a delicious treat for your family. It’s packed with grated zucchini, mashed bananas, and chocolate chips. It tastes like a dessert but has a serving of fruit and vegetables hidden inside.
Best Sour Cream Banana Cake: This cake gets better the next day and remains so moist and fluffy for days. The recipe packs goodness by utilizing bananas, sour cream, and cream cheese frosting to top it off!
Apple Cinnamon Cake: This delicious Homemade Apple Cinnamon Cake gives you made-from-scratch bragging rights, while you throw it together in three easy steps. Cinnamon, apples, and walnuts are brought together for a warm treat to be paired with a scoop of vanilla ice cream.
Kodiak Cakes Blueberry Sour Cream Breakfast Muffins
Equipment
- Muffin Pan
Ingredients
Crumb Topping
- ⅓ Cup Flour
- ⅓ Cup Sugar
- 2 Tbsp Butter (melted)
- 1 Tsp Cinnamon
Muffins
- 2 Cups Kodiak Cakes Mix
- 1 Cup Sour Cream
- 2 Eggs
- 1 Cup Sugar
- 1 Tsp Vanilla
- ½ Cup Butter
- 2 ¼ Cups Blueberries (fresh)
- 2 Tbsp Flour
Instructions
- Preheat the Oven: Preheat your oven to 375°F (190°C). Line a muffin tin with paper liners or grease the cups lightly with cooking spray.
- Prepare the Crumb Topping: In a small bowl, combine the flour, sugar, melted butter, and cinnamon. Mix until crumbly and set aside.
- Prepare the Muffin Batter: In a large mixing bowl, whisk together the Kodiak Cakes mix and flour. In a separate bowl, beat the eggs and sugar until well combined. Add the sour cream, melted butter, and vanilla extract, mixing until smooth.
- Combine Wet and Dry Ingredients: Pour the wet ingredients into the dry ingredients and gently fold together until just combined. Be careful not to overmix.
- Fold in Blueberries: In a separate bowl, toss the blueberries with 2 tablespoons of flour until coated. Gently fold the flour-coated blueberries into the muffin batter.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about two-thirds full.
- Add Crumb Topping: Sprinkle the crumb topping evenly over the muffin batter in each cup and add a couple more blueberries on top of each muffin.
- Bake: Place the muffin tin in the preheated oven and bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
- Cool and Serve: Allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Serve warm or at room temperature, and enjoy!