1/3cupblueberriesfrozen or fresh (but not frozen and defrosted because they'll be too wet for the batter)
Preheat oven to 350 degrees Fahrenheit. Line muffin pan with liners or heavily grease. Set aside.
In large bowl combine dry ingredients: cassava flour, coconut sugar, collagen, coconut flour, gelatin, baking soda and sea salt.
In medium bowl combine wet ingredients: fat of choice, coconut milk, water and apple cider vinegar. Add wet ingredients to dry ingredients and stir to combine. (You may also use an electric handheld mixer.)
Fold or mix in blueberries.
Fill muffin tin with batter.
Bake until toothpick inserted in center comes out clean and muffins are golden brown, about 19 minutes for 6 muffins or 25 to 30 minutes for larger muffins.
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