1-First Steps: Preheat the oven to 375 degrees Fahrenheit and line a muffin tin with silicone or paper liners. Gather all your measured ingredients to keep things organized. If using frozen blueberries, coat them with a bit of the all-purpose flour to avoid color bleed.

2-Mixing Dry and Wet Ingredients: In a medium bowl, combine the dry items: 1 1/4 cups whole wheat flour, 1 cup all-purpose flour, 1/4 cup vanilla protein powder, 1 tablespoon baking powder, 1/2 teaspoon baking soda, 1/2 cup plus 1 tablespoon sugar, and 1/2 teaspoon salt. Mix well and set aside. In another large bowl, whisk together the wet ingredients: 2 large eggs, 2/3 cup canola oil or substitute, 1 cup full-fat plain Greek yogurt, and 1/4 cup plus 2 tablespoons milk until smooth.
Combine the mixtures by adding the dry to the wet and stir just until blended. If the batter seems too thick, add an extra tablespoon of milk. Gently fold in the 1 1/2 cups blueberries to keep their shape intact.

3-Baking and Cooling: Use a scoop to fill the muffin cups nearly to the top, as these don’t rise much. Bake for 17-22 minutes until golden and a toothpick comes out clean. Let them cool in the pan for about 5 minutes before moving to a rack.