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Triple Berry Protein Muffins - Tender, Juicy, and Packed With Protein

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

Ingredients
  

  • All-purpose flour (or a 1:1 gluten-free blend)
  • Vanilla or unflavored whey protein powder (or a whey/casein blend)
  • Baking powder and baking soda
  • Fine sea salt
  • Ground cinnamon (optional, but nice)
  • Large eggs
  • Plain Greek yogurt (2% or whole milk for best moisture)
  • Milk (dairy or unsweetened almond/oat milk)
  • Light brown sugar or coconut sugar
  • Honey or maple syrup
  • Neutral oil (avocado, light olive, or canola) or melted butter
  • Pure vanilla extract
  • Mixed berries (blueberries, raspberries, strawberries), fresh or frozen
  • Lemon zest (optional, brightens the berries)
  • Coarse sugar for topping (optional)

Method
 

  1. Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well.
  2. In a large bowl, whisk together 1 1/4 cups all-purpose flour, 3/4 cup protein powder, 2 tsp baking powder, 1/2 tsp baking soda, 1/2 tsp salt, and 1/2 tsp cinnamon. This prevents clumps and helps the protein powder distribute evenly.
  3. In a separate bowl, whisk 2 large eggs, 3/4 cup plain Greek yogurt, 1/2 cup milk, 1/3 cup light brown sugar, 2 tbsp honey or maple syrup, 1/4 cup oil or melted butter, and 1 1/2 tsp vanilla until smooth.
  4. Pour the wet ingredients into the dry. Stir with a spatula until just combined. The batter should be thick but scoopable. Do not overmix; a few small streaks of flour are fine.
  5. Gently fold in 1 1/2 cups mixed berries. If using strawberries, chop them into blueberry-sized pieces. If using frozen berries, do not thaw; toss them in a teaspoon of flour to reduce bleeding.
  6. Optional: Fold in 1 tsp lemon zest for brightness.
  7. Divide the batter evenly among the muffin cups, filling them just to the top. Sprinkle with a pinch of coarse sugar if you like a light crunch.
  8. Bake for 16–20 minutes until the tops are set and lightly golden, and a toothpick comes out with a few moist crumbs (avoid testing a berry pocket).
  9. Cool in the pan for 5 minutes, then transfer to a rack to cool completely. This helps set the structure and keeps liners from sticking.