Lemon Blueberry Muffins

Lemon Blueberry Muffins

Enjoying all the tastes of summer with these lemon blueberry collagen muffins. Recipe by @fitfoodieg

  1. Serves: 12
  2. Time: 10 min. prep, 18 mins. bake, 5 mins. cool


  • 1/2 cup maple syrup
  • 1/4 cup coconut oil, melted
  • 1 egg
  • 1 cup unsweetened vanilla almond milk
  • 1 tablespoon lemon zest
  • 3 tablespoons lemon juice
  • 2 cups 100% white whole wheat (or gluten free all purpose flour) 
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon cinnamon
  • 1 cup blueberries
  • 2 scoops of Great Lakes Collagen
  • Handful of sliced almonds


  • Preheat oven to 400 degrees F. 
  • In a bowl, whisk together maple syrup, coconut oil, egg, almond milk, lemon zest, and lemon juice.
  • Stir in flour, baking powder, collagen, baking soda, salt, and cinnamon. 
  • Place berries in small bowl and coat with 1 tablespoon flour; gently fold in berries into batter. 
  • Spoon batter evenly into 12 muffin cups, top with sliced almonds and bake for 18 minutes. 
  • Allow to cool for 5 minutes before transferring to a wire rack. 

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