High-Protein Blueberry Muffins (Kodiak Version)

Ingredients

Dry Ingredients

• 2.5 cups kodiak power cakes buttermilk mix
• 0.5 cups almond flour
• 0.5 cups ground flaxseed

Wet Ingredients

• 1.25 cups low‑fat cottage cheese
• 0.5 cups melted butter
• 3 eggs
• 1 tbsp vanilla extract
• 0.5 cups maple syrup
• 0.33 cups plain nonfat greek yogurt
• 0.33 cups avocado oil

Fold In

• 1.5 cups frozen wild blueberries

Instructions

1. Preheat the oven to 350°F (or 325°F if using a Ninja Crispi).
2. Mix the wet ingredients in a large bowl until smooth.
3. Whisk together the dry ingredients in a separate bowl.
4. Fold the dry mixture into the wet mixture just until combined.
5. Gently fold in the frozen blueberries, being careful not to over‑mix.
6. Divide the batter into a lined muffin tin, filling each cup about three‑quarters full.
7. Bake 22–27 minutes (or 20–24 minutes in a Ninja Crispi) until a toothpick inserted in the center comes out mostly clean.

Notes

For even higher protein, increase the Kodiak mix to 2.75 cups, reduce butter to 0.25 cup, and add 0.25 cup milk or Fairlife milk if the batter is too thick; this yields about 14–16 g protein per muffin while keeping the crumb tender.