Whole-wheat flour (1/4 cups)
All-purpose flour ( 1/4 cups)
Baking powder (1 tbsp)
Baking soda (1 tsp)
1 Vanilla OptiFuel Packet
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, Vanilla OptiFuel, 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 and 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 1/2 cup each. Bake until golden and a toothpick inserted in the center comes out clean, 25–30 minutes.
Enjoy as a healthy, low-sugar, high-protein snack after your rehab/workout or to better balance your breakfasts.

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