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Peanut Butter Blueberry Collagen Muffins

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peanut butter blueberry collagen muffins

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You’ll love my peanut butter and blueberry muffins because they are the perfect balance of rich, creamy peanut butter and light and sweet blueberries, with the benefits of the Further Food Collagen. I make a batch of these on Sunday and have ready to go breakfast for the week! Enjoy!

Further Food Commentary:

I love these muffins for busy weekday mornings because they make a perfect on-the-go breakfast! Each muffin contains 7g of protein thanks to the Further Food collagen peptides and peanut butter! I also love how versatile these muffins are - try substituting almond flour or brown rice flour to make these gluten free or use any nut butter of your choice if peanut butter is not your favorite!

By Liz Lederman

Peanut Butter Blueberry Collagen Muffins

Stars ( Reviews)

  • Prep Time:5 minutes
  • Cook Time:15-18 minutes
  • Servings: 12

Ingredients

2 cups all purpose flour
2 teaspoons baking powder
1/2 cup brown sugar
1/2 teaspoon salt
1 1/4 cup buttermilk
3 tablespoons melted butter
2/3 cup peanut butter
1 scoop Further Food Collagen Peptides
1 egg
1 cup blueberries

Instructions

  1. Preheat oven to 375 degrees Fahrenheit and coat a nonstick muffin pan with cooking spray or use baking cups.
  2. In a large bowl, sift together flour, baking powder, salt, collagen peptides and sugar. Using a fork, cut peanut butter into flour mixture until you have little tiny bits of peanut butter.
  3. Stir in buttermilk, egg and butter until just combined. Fold in blueberries.
  4. Evenly divide batter into each muffin cup.
  5. Bake for 15 to 18 minutes. Let cool for 5 minutes, then transfer to wire rack.
Preheat oven to 375 degrees Fahrenheit and coat a nonstick muffin pan with cooking spray or use baking cups. In a large bowl, sift together flour, baking powder, salt, collagen peptides and sugar. Using a fork, cut peanut butter into flour mixture until you have little tiny bits of peanut butter. Stir in buttermilk, egg and butter until just combined. Fold in blueberries. Evenly divide batter into each muffin cup. Bake for 15 to 18 minutes. Let cool for 5 minutes, then transfer to wire rack.

Nutrition Information

Per Serving: Calories: 246; Total Fat: 11 g; Saturated Fat: 3 g; Monounsaturated Fat: 1 g; Polyunsaturated Fat: 0 g; Cholesterol: 25 mg; Sodium: 229 mg; Potassium: 29 mg; Carbohydrate: 30 g; Fiber: 2 g; Sugar: 13 g; Protein: 7 g

Nutrition Bonus:

Vitamin C: 2%; Vitamin A: 3%; Iron: 3%; Calcium: 5%

Give any dish a protein BOOST with our Collagen Peptides!

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Coffee Lover's Collagen
Shyette Edwards Health Expert
email
withshyette@gmail.com

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