Collagen Blueberry Muffins

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.

With Joy,


hudson valley, new york

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