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Blackberry Protein Muffins - A Simple, Satisfying Snack

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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 all-purpose flour)
  • 1/2 cup vanilla whey or plant-based protein powder (a baking-friendly blend works best)
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon fine sea salt
  • 1 teaspoon ground cinnamon (optional but adds warmth)
  • 2 large eggs
  • 1/2 cup plain Greek yogurt (2% or whole milk for extra moisture)
  • 1/3 cup milk (dairy or unsweetened almond/oat milk)
  • 1/3 cup honey or maple syrup
  • 1/4 cup light olive oil or melted coconut oil
  • 1 teaspoon vanilla extract
  • 1 1/2 cups fresh blackberries, halved if large (or frozen, unthawed)
  • 1–2 tablespoons turbinado sugar for topping (optional, for crunch)
  • Lemon zest from 1 lemon (optional, but brightens the flavor)

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 lightly.
  2. Mix dry ingredients. In a large bowl, whisk flour, protein powder, baking powder, baking soda, salt, and cinnamon until evenly combined.
  3. Whisk wet ingredients. In a separate bowl, whisk eggs, Greek yogurt, milk, honey, oil, and vanilla until smooth. If using lemon zest, add it here.
  4. Combine gently. Pour wet ingredients into the dry mixture. Stir with a spatula until just combined. The batter should be thick but scoopable—avoid overmixing.
  5. Fold in berries. Gently fold in the blackberries. If using frozen berries, add them straight from the freezer to prevent bleeding.
  6. Fill the cups. Divide the batter among the 12 muffin cups, filling each about 3/4 full. Sprinkle turbinado sugar on top if you like a crunchy lid.
  7. Bake. Bake for 18–22 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs.
  8. Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack to finish cooling. This helps keep the bottoms from getting soggy.