Collagen Blueberry Muffins

🧂 Ingredients

• ½ cup blueberries
• ⅔ cup all-purpose flour

  or whole wheat pastry flour
• ½ cup collagen powder*

  see notes
• 2 and ½ tablespoons granulated sugar*

  or granulated sweetener of choice
• 6 packets Stevia In The Raw*

  see notes for substitutions
• 1 tablespoon cornstarch
• 2 teaspoons baking powder
• ¼ teaspoon salt
• ½ cup almond milk, unsweetened

  or milk of choice
• 1 large egg
• 2 tablespoons olive oil

  or canola oil
• ½ tablespoon vanilla extract
• turbinado (sugar in the raw)

  optional

Instructions

• 1 Preheat the oven and prep your muffin tin. Preheat the oven to 375°F. Line a
  standard 6 cup muffin tin with paper liners and spray the liners with non-stick
  spray.
• 2 Mix the dry ingredients. Whisk the flour, collagen powder, sugar, stevia,
  cornstarch, baking powder, and salt in a large bowl.
• 3 Mix the wet ingredients (separately). In a medium-sized bowl, whisk the milk
  together with the egg, olive oil, and vanilla extract until smooth.
• 4 Add wet to dry. Add the wet mixture to the dry mixture and mix with a large
  spoon until just incorporated. Don't overmix. Fold in the blueberries.
• 5 Fill the muffin tin. Distribute the batter evenly among the 6 muffin cups (a
  cookie scoop works well for this). Sprinkle the tops with turbinado (sugar in
  the raw).
• 6 Bake. Bake the muffins in the center of the oven for 16-19 minutes (17 is
  perfect for me).
• 7 Cool. Allow the muffins to cool for 3-4 minutes before removing them from the
  muffin tin to cool completely. Muffins taste best after resting for a couple of
  hours (if you can wait).
• 8 Enjoy!
• 9 Also, please let me know how you like the collagen blueberry muffins. Your
  feedback and star ratings mean so much to me. 🙂

Nutrition Info