Big Batch – 1 Point Blueberry Muffins (24 Muffins)

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Big Batch – 1 Point Blueberry Muffins (24 Muffins)

Ingredients:

  • 4 cups Kodiak Cakes Protein Pancake Power Mix (Buttermilk flavor)
  • 2 cups unsweetened applesauce
  • 1 cup water (adjust as needed for consistency)
  • 2 whole eggs
  • 4 egg whites
  • 2 tsp vanilla extract
  • 1 tsp cinnamon (optional)
  • 2 cups fresh or frozen blueberries (do not thaw if using frozen)
  • 2 tsp baking powder (optional, adds fluff)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Line two 12-cup muffin tins with liners or spray with nonstick spray.
  3. In a large mixing bowl, whisk together eggs, egg whites, applesauce, water, and vanilla.
  4. Stir in Kodiak mix and cinnamon (if using), mixing until just combined—don’t overmix.
  5. Gently fold in the blueberries.
  6. Divide the batter evenly into 24 muffin cups.
  7. Bake for 18–22 minutes, or until tops are golden and a toothpick inserted comes out clean.
  8. Let cool in the pan for 5 minutes, then transfer to a wire rack.

Storage Tips:

  • Fridge: Store in an airtight container for up to 5 days.
  • Freezer: Wrap individually and freeze up to 3 months. Thaw at room temp or microwave for 30–45 seconds.

Absolutely! Here’s a complete breakdown of the Big Batch 1 Point Blueberry Muffins, with extra details including tips, variations, and Weight Watchers info:

Ingredients:

  • 4 cups Kodiak Cakes Buttermilk Power Cakes Mix (high protein, whole grain)
  • 2 cups unsweetened applesauce (keeps them moist and replaces oil or butter)
  • 1 cup water (add a little more if the batter feels too thick)
  • 2 large eggs
  • 4 egg whites (adds protein, keeps it light)
  • 2 tsp vanilla extract
  • 1 tsp ground cinnamon (optional, for warm flavor)
  • 2 tsp baking powder (optional, adds extra lift)
  • 2 cups blueberries (fresh or frozen; if frozen, don’t thaw)

Instructions:

  1. Preheat oven to 375°F (190°C).
  2. Line two 12-cup muffin tins with muffin liners or spray with nonstick spray.
  3. In a large bowl, beat together the eggs, egg whites, applesauce, vanilla, and water.
  4. Stir in the Kodiak mix, cinnamon, and baking powder just until combined. Don’t overmix or the muffins will be tough.
  5. Gently fold in blueberries with a spatula.
  6. Divide the batter evenly among the 24 muffin cups (about 1/4 cup batter each).
  7. Bake for 18–22 minutes, or until the tops are golden brown and a toothpick comes out clean.
  8. Cool 5 minutes in the pan, then transfer to a wire rack to cool completely.

WW Points (Per Muffin):

  • 1 WW point each on most plans (Blue/Green/Purple), using exact ingredients listed.
  • Always double-check in the WW app if you use substitutes (like flavored applesauce or different Kodiak varieties).

Nutrition Estimate (Per Muffin):

  • Calories: ~75–90
  • Protein: ~5g
  • Fat: ~0.5g
  • Carbs: ~11–13g
  • Fiber: ~2g

Tips for Success:

  • Use a cookie scoop or measuring cup for evenly sized muffins.
  • Don’t thaw frozen blueberries—this prevents purple batter.
  • Store in an airtight container in the fridge for up to 5 days.
  • These muffins freeze great—wrap in foil or store in a freezer bag.

Optional Add-Ins (per 24 muffins):

  • 1/2 cup mini chocolate chips
  • 1 mashed banana (for extra moisture)
  • 1/2 tsp almond extract for a nutty twist
  • 1/2 cup chopped walnuts or pecans (adds points)

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