Set your oven to preheat at 360°F (180°C). This ensures that the muffins will bake evenly as soon as they’re placed in the oven.

In a large mixing bowl, combine the egg, honey, Greek yogurt, vanilla extract, and olive oil. Whisk the ingredients together until the mixture is smooth and well blended.

Add the plain flour, vanilla-flavored protein powder, baking powder, and baking soda to the wet mixture. Stir gently to incorporate all the dry ingredients, mixing only until combined. Be careful not to overmix, as this can make the muffins dense.

Gently fold the fresh blueberries into the batter using a spatula or spoon, taking care not to crush the berries. I always try to turn the mixture just enough to distribute the blueberries—overmixing can make the muffins purple and mushy.

Spoon the muffin batter into a lined muffin pan, dividing it evenly to make 12 regular-sized muffins. Place the pan in the center of the preheated oven and bake for about 15-20 minutes, or until a toothpick inserted into the center comes out clean.

Remove the muffin pan from the oven and allow the muffins to rest in the pan for a few minutes to cool slightly before transferring them to a wire rack or serving plate. This helps them hold their shape and makes them easier to handle.