Collagen Blueberry Muffins (gluten-free, grain-free, paleo, refined sugar-free)

These Collagen Blueberry Muffins are not your average blueberry muffin. They contain a mixture of gluten-free and nut-free flours that are packed full of nutrients. With the addition of collagen powder and seed flours, they have a higher protein content to keep you full longer. They use natural sugar (honey) and other ingredients that help stabilize blood sugars to keep you from crashing later.

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A grey plate with two healthy blueberry muffins on it with a fork. One muffin is sliced in half with a pat of butter on one half, while the other is whole. There is a coffee mug and a pan of muffins in the background.

If you’re looking for a great breakfast, or a snack option that will hold you over between meals, these Collagen Blueberry Muffins will hit the mark. Every ingredient has been intentionally selected with your health in mind. Though these could be considered a healthy blueberry muffin, they do not taste it. They are not dry or dense blocks of unappetizing matter. The light and airy texture of these Collagen Blueberry Muffins will make every bite feel like a treat. These are perfect to enjoy first thing in the morning slathered in butter and paired with a warm cup of tea or coffee

A mixing bowl full of flour and other dry ingredients. Hands are above the bowl holding a packet of Four Sigmatic’s lion’s mane mushroom elixir powder and measuring the powder in a measuring spoon.

COLLAGEN BLUEBERRY MUFFIN INGREDIENTS

There are some key ingredients that make these muffins different from a traditional blueberry muffin. You will not find any wheat flour or processed sugar, but what you will find is an ingredient list where each component has its own nutrient content, and inflammation-reducing health benefits. There’s a lot packed in each muffin, you’re going to want to make these!

This recipe is adapted from paleo chef’s Grain-Free Blueberry Protein Muffin with Lions, but instead of a paleo flour mix, which often has almond flour base, as the base, I choose to use a mixture of seed flours and starches to keep it allergene friendly. The seed flours also add a pleasant nutty flavor and light fluffy texture, all while being hearty and filling.

Sunflower Seed flour contains healthy fat and protein.
Sesame flour is high in manganese, magnesium, calcium, iron, selenium, and B-vitamins such as folic acid, niacin, pyridoxine, thiamin, and riboflavin.
Arrowroot starch and tapioca starch are great binders and add a nice chew to the texture.

Other Ingredients

Collagen powder contains a protein that is good for your bones and joints.
Cinnamon helps stabilize blood sugar levels.
Coconut oil is anti-microbial and contains MCT oils that break down quickly, sending energy to your brain.
Honey has been shown to increase antioxidant levels and decrease inflammation levels.
Lion's mane is a mushroom that supports brain health and cognition.
Blueberries are packed full of antioxidants, fiber, and nutrients.
That’s a lot of bang for your buck in one muffin!

A muffin pan is filled with brown muffin wrappers and Collagen Blueberry Muffin batter. The whole pan is full and the muffins are ready to go in the oven. In the background there is a mixing bowl of batter and a scoop in the bowl.

HOW TO ADD COLLAGEN TO MUFFINS

When adding collagen to baked goods, make sure to measure it using a proper measuring utensil: cups, spoons, or a scale are going to be your best bet. Do not use the little scoop that comes in the canister. Different brands contain different sizes, so it is best not to rely on those.

To add collagen to muffins, sift it with the other dry ingredients, whisk everything together, and you’re good to go.

IS IT BEST TO USE FRESH OR FROZEN BLUEBERRIES IN MUFFINS

There is not a right or wrong choice when deciding between using fresh or frozen blueberries in your blueberry muffin batter. Each one will produce a slightly different result and has its own pros and cons.

Fresh blueberries tend to run more expensive than frozen and aren’t always in season. They also might burst when baking.

With frozen blueberries, you risk the chance of dying your muffins blue because the bags might thaw and refreeze prior to you purchasing them. This produces a dye from the juice around the blueberries that could affect the color of your batter. To prevent this, pat the blueberries with a paper towel and toss in some extra flour to keep the pigment from leaking into the batter.

Knowing what to expect and how to work with each one will keep your blueberry muffins pretty and consistent! Whatever you choose, you can’t go wrong.

A muffin tin with freshly baked Collagen Blueberry Muffins that have golden brown tops.

On a marble counter there is a breakfast set up with coffee, butter, a gray linen, and a plate with two muffins. On the plate, one muffin is whole and one is cut in half and two hands are holding one half of a muffin and spreading butter on it.

Close up of a gray plate with a whole muffin and half of a muffin to show the crumb of the Collagen Blueberry Muffin. The crumb looks delicate and moist and there are blueberries oozing out.

HOW TO STORE BLUEBERRY MUFFINS

There is nothing like a warm blueberry muffin straight from the oven, so my favorite way to store these muffins ensures I get that fresh blueberry muffin feeling every time I eat one!

Once these Collagen Blueberry Muffins have cooled, I place them in a freezer-safe container and store them in the freezer. When I want a muffin for breakfast or a snack, I will simply set my oven to 350, and warm them up for 5 minutes or so, until they’re warm all the way through. Slathered with butter, these muffins are worth waking up for!

If you don’t want to freeze these muffins, you can store them in an airtight container on the counter for up to a week!

I hope you feel inspired to make these Collagen Blueberry Muffins. They are a staple in our house and I am so excited to share this recipe with you! Enjoy!

collagen muffins, paleo blueberry muffins, paleo blueberry muffins honey

breakfast, dessert, nut-free, gluten-free, paleo

American

Yield: 16

Author: Paige McDonald