Fluffy Blueberry Muffins with Sweet Crunch Coat on Top
Want to know the secret to making your muffins EXTRA soft and fluffy?
It's COLLAGEN PEPTIDES!
I use this brand of Grass-Fed Collagen Peptides. It is high quality and you get the most bang for your buck!
It may seem odd, but it really does work!
For the Muffin Batter:
120g sourdough discard
200g, raw milk or whole milk
3/4tsp active dry yeast
6T melted butter
1/2c (100g) Brown sugar
3/4 tsp baking powder
One teaspoon vanilla
20g hydrolyzed collagen peptides
2c (230g) of flour
1 1/2 c frozen blueberries
Crunch coat:
1T plus one teaspoon brown sugar
3T softened butter
1T of all-purpose flour or oat flour
1. Pre-heat the oven to 400°F
2. Combine the Sourdough discard, milk, and yeast. Stir until combined and let sit for 5 minutes.
3. Add melted butter, sugar and vanilla. Mix in your stand mixer on medium speed for 30 seconds.
4. In a separate bowl, combine your baking powder, flour, and collagen peptides. Mix until combined. Add this mixture to your bowl of wet ingredients.
5. Mix on medium speed for 1 minute.
6. Add your frozen blueberries and stir until combined.
7. Line your muffin pan with cupcake liners.
8. Make the Crunch coat by simply mixing the 3 ingredients together.
9. Fill your muffin liners halfway with your muffin batter.
10. place just a small dollop of your crunch coat topping to each muffin.
11.Bake at 400°F for 16-18 minutes
Let cool and enjoy!!