Prep your oven and pan. Heat to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil.

Mix dry ingredients. In a large bowl, whisk 1 cup white whole wheat flour, 1 cup whey protein isolate, 2 teaspoons baking powder, 1/4 teaspoon baking soda, and 1/2 teaspoon fine sea salt. Stir in 1 tablespoon poppy seeds if using.

Whisk the wet base. In a separate bowl, whisk 1 cup Greek yogurt, 2 large eggs, 1/3 cup olive oil, 1/3–1/2 cup honey or maple syrup (to taste), 2 teaspoons vanilla extract, the zest of 1 large lemon, and 2 tablespoons fresh lemon juice.

Adjust consistency. Add 2–4 tablespoons milk to the wet mixture to reach a thick but scoopable batter consistency. It should fall off a spoon slowly.

Combine gently. Pour wet into dry and fold with a spatula just until no dry streaks remain. Do not overmix—this keeps the muffins tender.

Fold in blueberries. Toss 1 to 1 1/2 cups blueberries with 1 teaspoon flour, then fold into the batter. If using frozen berries, add them straight from the freezer to reduce bleeding.

Fill and top. Divide batter evenly among the muffin cups. For a bakery look, sprinkle a pinch of coarse sugar and a little extra lemon zest on top. This adds a light crunch and aroma.

Bake. Bake 16–20 minutes, or until the tops spring back and a toothpick comes out with a few moist crumbs. Start checking at 15 minutes; protein batters can go from perfect to dry quickly.

Cool. Let muffins cool in the pan for 5 minutes, then transfer to a wire rack. Cooling helps set the structure and keeps them from sticking to liners.

Optional glaze. For extra lemon pop, whisk 1/4 cup powdered sugar with 1 tablespoon lemon juice and drizzle over cooled muffins. This is optional but adds a nice finish.