Preheat and prep: Heat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or lightly grease with oil spray.

Mix the dry ingredients: In a large bowl, whisk 1 cup white whole wheat flour, 3/4 cup rolled oats, 1/2 cup vanilla protein powder, 1 1/2 teaspoons baking powder, 1/2 teaspoon baking soda, 1/2 teaspoon fine salt, and 1/2 teaspoon cinnamon.

Whisk the wet ingredients: In a separate bowl, whisk 1 cup Greek yogurt, 2 large eggs, 1/2 cup unsweetened almond milk, 1/3 cup maple syrup, 3 tablespoons light olive oil, 2 teaspoons vanilla extract, and 1 teaspoon lemon zest.

Combine gently: Pour the wet ingredients into the dry. Stir with a spatula just until you no longer see dry flour. The batter will be thick—this keeps the muffins tender.

Fold in blueberries: Add 1 1/2 cups blueberries. If using frozen, toss them in 1 teaspoon flour first to reduce bleeding. Fold gently to distribute.

Fill the pan: Divide the batter evenly among the 12 cups, filling each about 3/4 full. Sprinkle the tops with a pinch of turbinado sugar if you like a subtle crunch.

Bake: Bake for 16–20 minutes, or until the tops are set and a toothpick comes out with a few moist crumbs. If using frozen berries, plan for the longer end of the range.

Cool: Let muffins cool in the pan for 5 minutes, then transfer to a rack. This helps the structure set and prevents soggy bottoms.

Serve or store: Enjoy warm, or let them cool fully before storing for the week.