Recipe by David Walker December 6 2019

Ingredients

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)

Preparation

Step 1

Preheat oven to 375°F. Prepare a 12-count muffin pan with a non-stick cooking spray and set aside.

Step 2

In a large bowl, mix together the flour, sugar, baking powder, Collagen Fruit & Veg Blend, and salt.

Step 3

In a medium bowl, mix together the milk, eggs, vanilla extract, and melted butter.

Step 4

Pour the wet ingredients into the dry ingredients and mix gently just until combined, being careful not to over mix.

Step 5

Fold the blueberries into the batter.

Step 6

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.