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Berry Muffin Recipe

Get your day started with these delicious berry muffins! Double the recipe and make a dozen large ones you can freeze to have at any time.


  • 1 cup + 3/4 cups Loprofin Baking Mix (220 g)
  • 1/4 cup butter (60 g)
  • 2/3 cups + 2 Tbsp superfine granulated sugar (170 g)
  • 1 Tbsp egg replacer
  • 2 tsp baking powder
  • 1/2 tsp cinnamon
  • 1/2 tsp ground ginger
  • 1 cup fresh blueberries or raspberries (or 1/2 cup dried cranberries or blueberries)
  • 1/2 cup liquid LP-Drink Mix prepared as per label instructions (120 mL/4 fl oz)


  1. Preheat the oven to 350 °F. Line a muffin tray with paper cases.
  2. Cream together the butter and sugar until light and fluffy with a hand-held mixer.
  3. Add the Loprofin Baking Mix, baking powder, ginger and cinnamon into the mixture, or until golden.
  4. Gradually add the LP-Drink until the mixture is smooth.
  5. Fold in the blueberries, cranberries or raspberries.
  6. Spoon the mixture into muffin tins and bake for 15 minutes, or until golden.
  7. Allow to cool and sprinkle with icing sugar before serving. 

Makes about 6 large or 12 smaller muffins

Nutritional InformationPer Recipe
Calories 2045
Protein 2.9 g
Phenylalanine 100 mg
Leucine 175 mg