Whole-wheat flour (1/4 cups)
All-purpose flour ( 1/4 cups)
Baking powder (1 tbsp)
Baking soda (1 tsp)
Whey vanilla protein (1 tbsp)
Pinch of salt
Whole milk plain strained (Greek-style)
Yogurt (1 cup)
Whole milk (1/4 cup)
Grated lemon zest (1 1/2 tsp)
Eggs (n.2)
Granulated sugar (5 tbsp)
Fresh blueberries (2 cups)

Preheat oven to 375°F.
Whisk flour, whey protein, baking soda and salt in a medium bowl until combined.
Whisk yogurt, milk, lemon zest, eggs, and sugar in another medium bowl until combined. Add the flour mixture; whisk until just combined. Using a rubber spatula, gently fold in blueberries until evenly distributed.Spoon the batter into the prepared muffin cups (8 muffin cups), about a 1/2 cup each.
Bake until golden and a toothpick inserted in the center comes out clean, 25-30 min minutes.

Eat it as a healthy, low-sugar, low protein snack after your rehab/workout or to better balance your breakfasts.