Simple Blueberry Muffins
(nutrient-dense, egg-free, gluten-free, nut-free, soy-free)
1 1/2 cups of gluten-free flour
1/4 cup of collagen powder
2 tsp baking powder
1/4 cup of avocado oil
1 1/2 cups of milk (raw whole milk or non-dairy milk of choice)
1/4 cup of maple syrup
1 cup of organic wild blueberries (fresh or frozen)
1/4 tsp of cinnamon (optional)
Preheat oven to 350 degrees.
Leave blueberries off to the side if fresh (leave in the freezer if frozen).
Mix all dry ingredients in one bowl and mix all wet ingredients in another.
Add wet ingredients into dry ingredients and whisk/stir. Fold in blueberries.
Add parchment paper liners to muffin tin (preferably) or use coconut oil baking spray or grass-fed organic butter to grease pan.
Fill up each section of muffin tin about 3/4 of the way full and bake for 25 minutes.
If you have a kitchen-aid mixer, feel free to use this instead by adding wet first then dry ingredients (flour being last). Fold in blueberries last before adding to muffin tins.
This is a great "neutral" muffin recipe so feel free to substitute blueberries for your favorites (frozen cherries, raspberries, strawberries or chocolate chips are great ideas).
**Please use organic and natural ingredients whenever possible.