Preheat your oven to 360°F (180°C) and line a muffin tin with paper liners.

In a large bowl, whisk together the egg, honey, yogurt, vanilla, and olive oil until smooth and fully combined.

Add the flour, protein powder, baking powder, and baking soda to the wet mixture. Stir gently just until the ingredients are blended—avoid overmixing.

Carefully fold in the blueberries with a spatula, trying not to crush them while ensuring even distribution throughout the batter.

Evenly divide the batter among the muffin cups, filling each about three-quarters full.

Bake for 15 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.

Let the muffins rest in the pan for 5 minutes before transferring them to a wire rack to cool completely.