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1 cup plain Greek yogurt

2 large eggs

1/3 cup honey or maple syrup (alcohol-free)

1 teaspoon vanilla extract

1 cup fresh or frozen blueberries

1 ½ cups whole wheat flour (or all-purpose)

1 scoop vanilla protein powder

1 ½ teaspoons baking powder

½ teaspoon baking soda

¼ teaspoon salt

¼ cup coconut oil or olive oil, melted

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Preheat oven to 350°F (175°C) and prepare a 12-cup muffin tin.

Whisk together yogurt, eggs, honey, vanilla, and melted oil.

Mix flour, protein powder, baking powder, baking soda, and salt in another bowl.

Add dry mixture to wet mixture and stir until just combined.

Fold in blueberries gently.

Divide batter into muffin cups.

Bake 18–22 minutes or until a toothpick comes out clean.

Cool for 5 minutes in pan, then transfer to a wire rack.

Toss blueberries in flour before adding to prevent sinking. Store muffins in fridge up to 5 days or freeze for longer storage.