These collagen blueberry muffins are a delicious way to get your daily collagen. Each muffin has 12 grams of protein and less than 200 calories, making them perfect for a light breakfast or post-workout treat!
I try to take collagen peptides daily, usually in a smoothie. But lately, I've been baking with it, and I love it! It does take some trial and error, but let me tell you, I nailed the recipe for these collagen blueberry muffins. They're perfectly light, fluffy, and moist. And even better, they're good for you.
They have a whopping 12 grams of protein per muffin, thanks to the addition of collagen powder. If you've never tried a collagen supplement, you should try it. I've been taking the Original Collagen Peptides from Vital Proteins, and there are many health benefits.
Let's take a look.
Collagen Peptides Health Benefits
Collagen is the most abundant protein in the human body. But as we age, our collagen breaks down, so that's why supplements are so valuable.
Collagen supplementation has been shown to support healthy skin, hair, nails, bones, and joints. It can help smooth wrinkles and boost elasticity. It can relieve joint pain and may prevent bone loss.
Also, some researchers say that it can even boost muscle mass and aid in weight loss, which makes sense because one serving of the Original Collagen Powder from Vital Proteins contains 18 grams of protein.
So what are you waiting for? Grab yourself some collagen powder! Now, let's get into the ingredients for these delicious muffins.
Collagen Blueberry Muffin Ingredients
For collagen blueberry muffins, you'll need the following ingredients:
- Blueberries- Fresh blueberries are best, but you can substitute frozen blueberries if that's what you have. I suggest you rinse them under cold water and dry them thoroughly before proceeding with the recipe.
- All-Purpose Flour- Sometimes, I'll substitute whole wheat pastry flour for its added nutrients.
- Collagen Powder- I use the Original Collagen Peptides from Vital Proteins. If you choose a different brand, be sure it's unflavored.
- Sugar- I find that just a touch of regular granulated sugar with stevia gives the muffins the best flavor while keeping the sugar and calories low. Feel free to substitute your favorite granulated sweetener in place of the sugar.
- Stevia- I use six packets of Stevia In The Raw. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just read the label and use the equivalent of ¼ cup of sugar.
- Cornstarch- Just one tablespoon of cornstarch helps keep the muffins light and fluffy.
- Baking Powder- Baking powder helps the muffins to rise while baking.
- Salt- Don't forget the salt. It helps to bring out the other flavors.
- Milk- I use unsweetened almond milk. However, any type of milk will work for this recipe, dairy or non-dairy.
- Egg- You'll need one large egg, and it's best if it's room temperature.
- Olive Oil- I love to use olive oil for its health benefits. But feel free to substitute any flavorless oil such as canola or vegetable.
- Vanilla Extract- Pure vanilla extract is best, but imitation works too.
How to make collagen blueberry muffins
These muffins are so easy to make. There is no necessary mixer, just two bowls, a spoon, and a muffin tin.
You simply whisk together the dry ingredients.
Then the wet ingredients.
Then mix the wet and dry.
Bake. It's that simple!
The full instructions are in the recipe box below.
You can certainly substitute frozen blueberries. If so, I suggest you rinse them under cold water several times and then pat them dry with a clean towel.
You can use any brand that you choose. Just be sure that the collagen powder you choose is unflavored. Although, I can't guarantee that your muffins will
come out exactly like mine.
Want more high-protein desserts?
Check these out:
Please let me know how you like the collagen blueberry muffins in the comments. Your feedback means a lot to me, and your star ratings encourage other readers to try this recipe.
Collagen Blueberry Muffins
- 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
- 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.
- Mix the dry ingredients. Whisk the flour, collagen powder, sugar, stevia, cornstarch, baking powder, and salt in a large bowl.
- Mix the wet ingredients (separately). In a medium-sized bowl, whisk the milk together with the egg, olive oil, and vanilla extract until smooth.
- 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.
- 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).
- Bake. Bake the muffins in the center of the oven for 16-19 minutes (17 is perfect for me).
- 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).
- Also, please let me know how you like the collagen blueberry muffins. Your feedback and star ratings mean so much to me. 🙂
- Collagen Powder- I used the Original Collagen Peptides from Vital Proteins. If you choose a different brand, just be sure it's unflavored.
- Sugar- I used a combination of regular granulated sugar and stevia to sweeten the muffins. I find that just a touch of regular sugar with stevia gives the best flavor while keeping the sugar and calories low. Feel free to substitute your favorite granulated sweetener in place of the sugar.
- Stevia- I used six packets of Stevia In The Raw. Stevia is a natural sugar substitute with zero calories. There are many different brands on the market, so feel free to use whichever you prefer. Just read the label and use the equivalent of ¼ cup of sugar.
- Storage- Muffins will stay fresh covered at room temperature for up to 3 days.