Blueberry Protein Muffins

Instead of real blueberries, many companies use artificial lookalikes in their muffins, bagels, cereals, and other breakfast products. These “berries” contain a blend of sugar, starch, and blue food dye to make them look like the real thing. While the refined sugars and starches spike and crash your blood sugar, the artificial food dyes cause brain inflammation that further zaps your energy and focus.

Ditch the processed breakfast foods that leave you tired and craving sugar later in the day, and try this whole food alternative packed with REAL blueberries, extra protein, and no refined sugar! Collagen protein is hypoallergenic and gut friendly, unlike other protein powders that can cause gas, bloating, and discomfort for sensitive stomachs. This recipe is free of gluten, grains, dairy, corn, and soy and is Whole30/Paleo friendly.


  • 1/3 cup arrowroot flour
  • 1/3 cup collagen protein
  • 1/3 cup coconut flour
  • 4 eggs, at room temperature
  • 1/4 cup coconut oil or ghee, melted
  • 1/4 cup unsweetened applesauce
  • 1-2 Tablespoons pure maple syrup (omit for strict Whole30)
  • 1 teaspoon vanilla extract
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon apple cider vinegar
  • 1/2 cup organic blueberries


  • Have all ingredients at room temperature.
  • Preheat the oven to 350 and line 9 to 10 baking muffin cups with unbleached liners.
  • In a mixing bowl, add all ingredients except the blueberries and stir with an electric mixer. Stir the blueberries into the batter.
  • Divide the batter between the muffin cups and bake for 25-30 minutes, until golden on the top and a toothpick comes out clean.

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