2 cups All-Purpose Flour (substitute Divided Sunset Gluten-Free Flour for gluten-free muffins)
¾ cup granulated sugar
2 teaspoons baking powder
¼ teaspoon salt
½ cup Divided Sunset Collagen Fruit & Veg
1 cup milk
2 large eggs
1 teaspoon vanilla extract
½ cup butter. Melted & cooled slightly (1 stick)
1 ½ cups blueberries (fresh or frozen)
Preheat oven to 375°F. Prepare a 12-count muffin pan with a non-stick cooking spray and set aside.
In a large bowl, mix together the flour, sugar, baking powder, Collagen Fruit & Veg Blend, and salt.
In a medium bowl, mix together the milk, eggs, vanilla extract, and melted butter.
Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.
Fold the blueberries into the batter.
Fill the muffin cups to the top with batter. Bake in oven for 18-20 mins, until slightly golden brown on the top and a toothpick inserted in the center of the muffins comes out clean.