Kodiak Cakes Muffin Mix, Blueberry, 14 Ounce, Pack of 6

My whole family is pretty obsessed with these! I make protein muffins with them and they’re gone within two days. Great taste and an easy, quick option to adds some extra protein in with breakfast before school, sports events, or when you’re running late.

Love the chocolate flavor. Muffins come out moist and tasty. Even better that these are higher in protein!

Makes really great muffins! I am not a chef or baker but it’s easy to follow directions and add a cup of fresh blueberries. Results are great tasting muffins that reheat well and are husband approved.

A variation recipe I enjoy very much includes a little applesauce and a couple tablespoons of banana. Black walnut bits. A couple tablespoons of chia seed.The Aldi Begium rotating copper inlay waffle iron spritzed with a little organic coconut oil from the same company makes the removal and cleaning east.First heat. Spritz top and bottom when ready to add mix. Under fill yo prevent overflow and a mess.The waffle iron I use has a small tray to catch drips. But filling an inch from the edge assures the waffle a perfect pour and bake size to the edge.Fresh outta the iron add a little organic hazelnut from Monin.Grown up waffles are delicious. Especially with a little apple sauce on the side. Banana slices on top, too.Yum!Plus, great source of protein.These also work wonderful for muffins that easily freeze for future warm up.I use freezer bags. Wrap in foil and add to the toaster oven until defrosted or oven for a quick refresh to taste fresh.Slather on a little butter and boom, YUMfest for the taste buds⭐️⭐️⭐️⭐️⭐️💯

Love to make my protein blueberry muffins with yogurt and core power protein drink! They are tasty! And get me through the morning without needing to snack!

I found these mixes locally but wanted to try more flavors. My family settled on the blueberry lemon muffins as their favorite. It’s more reasonable to order 6 at a time. I have a dozen cupcake pan but the box is for 14 muffins. I add about a cup of frozen blueberries to the mix. I try to use whole milk when able. The mix doesn’t rise too much so I do overheap my cupcake papers. I add 5 minutes to the total baking time for the frozen berries. I also used some turbinated sugar on the top.I tried storing the muffins in a air tight container but we found the muffins got mushy. I am now following the advice from the internet. The muffins need to be put on a cooling rack, covered with a clean towel. If we get to 3 days, they are still tasty. I’ve had to make more muffins after 1-2 days so I don’t worry about them sitting around. More expensive but quality product.

Easy to make, came out well. Good flavor, could be just a littler sweeter, but that's what jam is for, right?

UnbeLIEVably great!