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Protein Berry Muffins - Soft, Juicy, and Perfect for Busy Mornings

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Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings: 12 servings
Ingredients Method

Ingredients
  

  • 1 1/2 cups white whole wheat flour (or half all-purpose, half whole wheat)
  • 1/2 cup vanilla protein powder (whey or plant-based)
  • 1 1/2 teaspoons baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but nice)
  • 2 large eggs, room temperature
  • 1 cup plain Greek yogurt (2% or whole for best texture)
  • 1/3 cup milk of choice (dairy or unsweetened almond)
  • 1/3 cup honey or pure maple syrup
  • 1/4 cup neutral oil (avocado, light olive, or melted coconut) or melted butter
  • 2 teaspoons vanilla extract
  • 1 1/2 cups mixed berries (blueberries, raspberries, chopped strawberries; fresh or frozen)
  • Zest of 1 lemon (optional, brightens flavor)
  • 1–2 tablespoons coarse sugar or oats for topping (optional)

Method
 

  1. Prep the pan and oven: Heat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or grease well.
  2. Mix dry ingredients: In a large bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon. Break up any lumps so the batter stays smooth.
  3. Whisk wet ingredients: In a separate bowl, whisk eggs, Greek yogurt, milk, honey or maple syrup, oil, and vanilla until fully combined. Stir in lemon zest if using.
  4. Combine gently: Pour wet ingredients into dry. Stir with a spatula just until no dry streaks remain. Do not overmix or the muffins will get tough.
  5. Add berries: Fold in the berries gently. If using frozen, add them straight from the freezer and toss with a teaspoon of flour first to reduce bleeding.
  6. Fill the cups: Divide batter evenly among the muffin cups, filling nearly to the top for a tall rise. Sprinkle with coarse sugar or oats if you like.
  7. Bake: Bake for 17–21 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs (not wet batter). Larger berries may extend bake time by a minute or two.
  8. Cool: Let muffins cool in the pan for 5 minutes, then move to a wire rack. Cool at least 15 minutes before eating so the crumb sets.