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Preheat the oven to 350oF. Line a 12-cup muffin tin with liners or spray with neutral oil spray.
In a medium bowl, whisk together the flour, protein powder, tapioca flour, baking powder, and salt until combined. Set aside.
In a large bowl, whisk the eggs until no streaks remain. Add the milk, yogurt, maple syrup, and vanilla and mix until combined.
Add the dry mix to the bowl and mix until just combined, careful to not over-mix. Fold in the frozen berries.
Evenly divide the batter into the prepared muffin tin, filling each muffin mold about ¾ of the way. Bake until the tops are lightly browned and a toothpick comes out clean, 26 to 30 minutes. Let rest in the muffin tin until completely cooled, about 20 minutes (for optimal results, cool the tin on a wire rack).
Store (see notes below) or serve immediately. If desired, serve with a scoop of Greek yogurt for additional protein and drizzle with maple syrup.