This recipe is sponsored by Ancient Nutrition, and all thoughts and opinions here are my own. Thank you for supporting the brands that make Sugared & Stirred possible!
Tender and flavorful Blueberry Thyme Collagen Muffins made better-for-you! These muffins are seriously delicious and make for the perfect morning or midday snack.
Blueberry Thyme Collagen Muffins
I’m all about healthier, delicious baked goods. Give me muffins packed with fruit and collagen powder any day. These Blueberry Thyme Muffins are tender, moist, and flavor-packed. The juicy blueberries pair wonderfully with the fresh thyme. The added benefits of the collagen protein powder are a bonus! And I promise these better-for-you muffins don’t taste off. Enjoy them with your breakfast or as a tasty midday snack. However you eat these, you will love them! And if you have kids to feed, they will love these, too (my toddlers ate them up!).
What is Collagen?
Collagen is a fine powder supplement that helps promote healthy skin, hair, joints, and digestion. It’s made from animal protein and makes for a wonderful addition to many baked goods, especially quick breads like these muffins. It mixes seamlessly into this muffin batter and the taste is undetectable in the final muffin!
Ingredients You’ll Need + Substitutes
- Coconut sugar is one of my favorite sweeteners. It’s low GI (and doesn’t taste like coconut). You can use your favorite granulated sugar in this recipe: white, raw/unrefined, or even brown sugar.
- Unsweetened applesauce brings tons of moisture and natural sweetness to these muffins. You can use mashed banana in its place for a blueberry banana muffin (though you may want to leave out the thyme).
- Plant-based milk is used for moisture, too. You can use whatever milk you like, including cow’s milk (if you’re not dairy-free).
- Olive oil also adds moisture. Yep, these muffins are moist. Feel free to use your favorite baking oil. If you wish to use coconut oil, make sure it’s melted first and the rest of your ingredients are room-temp.
- Agave is used as another low GI sweetener. You can use honey in its place, but honey has a GI similar to regular cane sugar.
- Eggs bind the ingredients together and add more protein.
- Fresh blueberries are used instead of frozen as the frozen ones will yield unsightly blue muffins. Trust me and go with the fresh ones 😉
- Whole wheat pastry flour is a nutrient-dense flour that yields a tender texture in these muffins. You can use regular all-purpose flour (bleached or unbleached) in its place.
- White whole wheat flour has a milder flavor than regular whole wheat flour. You get the nutrition and fiber of whole grains but with a milder taste. You can use whole wheat flour or more all-purpose flour in place.
You’ll Also Need:
- Vanilla extract
- Ground cinnamon + nutmeg
- Baking powder
- Baking soda
- Fresh thyme
- Collagen powder
More Protein Recipes
- 1/2 cup coconut sugar (or cane sugar)
- 1 cup unsweetened applesauce
- 1/2 cup plant-based milk (or regular milk)
- 1/4 cup olive oil
- 1 tsp vanilla
- 1/4 cup agave or honey
- 2 large eggs
- 1 1/4 cups whole wheat pastry flour (or all-purpose flour)
- 1 cup white whole wheat flour (or all-purpose flour)
- 1/2 cup Ancient Nutrition Multi Collagen Protein powder, unflavored
- 1/2 tsp salt
- 1 Tbsp cinnamon
- 1 1/2 tsp nutmeg
- 3/4 tsp baking powder
- 1/4 tsp baking soda
- 2 cups fresh blueberries, washed & patted dry
- 1 1/2 tbsp fresh thyme leaves, chopped
- Preheat your oven to 350° and prepare a 12-well muffin pan with nonstick spray or muffin liners.
- In a medium bowl, whisk together the sugar, applesauce, milk, oil, vanilla, agave (or honey), and eggs.
- In a large bowl, whisk together the flours, collagen, salt, spices, and baking soda + powder. Stir in 1 1/2 cups of the blueberries.
- Add liquid ingredients to dry and mix until nearly combined. Stir in the chopped thyme.
- Fill muffin wells nearly to the top. Press the remaining 1/2 cup of blueberries into the tops of the muffin batter.
- Bake at 350°F for 15-20 minutes or until a toothpick inserted into a muffin comes out with a couple of crumbs. Allow muffins to cool in the pan for 5-10 minutes before gently removing to a cooling rack.
- Store leftovers in an airtight container at room temperature.