By Easton Gilowski
Some mornings call for a muffin that actually keeps up with you — and that's exactly what Easton Gilowski set out to bake. These high-protein blueberry muffins are built for real life: make a batch on Sunday, and you've got a grab-and-go breakfast or post-workout snack that tastes like a treat but works a lot harder than one.
The base comes together with Greek yogurt and extra virgin olive oil for moisture and richness, a touch of honey and cane sugar for natural sweetness, and a scoop of vanilla protein powder to round things out. Fold in a generous 2½ cups of frozen blueberries and 2 teaspoons of Eversio's 3 Mushroom Blend, and you've got a muffin that supports your day in more ways than one — without tasting anything like "health food."
The finishing touch is the cinnamon flax streusel: a buttery, oat-and-flax crumble that bakes up into a golden, slightly crisp topping. It's the kind of detail that turns a solid muffin into one people ask you for the recipe.
Why we love this recipe
- Protein-forward. Greek yogurt plus a scoop of protein powder means these muffins do more than the average bakery version.
- Naturally sweetened. Honey and cane sugar keep things balanced, not sugar-bomb sweet.
- Mushroom-boosted. A blend of functional mushrooms folds right into the batter — no flavor trade-off.
- Make-ahead friendly. Bake a batch, store, and reheat through the week.
Ingredients
Muffins
- 2 cups all-purpose flour
- ¼ cup almond flour
- ½ scoop vanilla protein powder (optional)
- 2 tsp Eversio 3 Mushroom Blend
- 1½ tsp baking powder
- ¾ tsp baking soda
- ¼ tsp fine sea salt
- 1 tsp ground cinnamon
- 1¼ cups plain Greek yogurt
- ¾ cup extra virgin olive oil
- ¼ cup honey
- ¼ cup cane sugar
- 2 eggs
- 2 tsp pure vanilla extract
- 2½ cups frozen blueberries
- ½ tbsp flour (for tossing the blueberries)
Cinnamon Flax Streusel
- ¼ cup all-purpose flour
- 2 tbsp old-fashioned oats
- 2 tbsp ground flaxseed
- ¼ cup cane sugar
- ½ tsp ground cinnamon
- Pinch of fine sea salt
- 3 tbsp cold unsalted butter, cubed
Instructions
Preheat and prep: Preheat the oven to 375°F (190°C). Line or lightly grease 18 muffin cups.
Make the streusel: Combine the streusel ingredients in a small bowl. Cut the butter into the dry ingredients using your fingertips or a pastry cutter until coarse crumbs form. Refrigerate while you prepare the batter.
Whisk the dry ingredients: In a large bowl, whisk together the all-purpose flour, almond flour, vanilla protein powder (if using), mushroom blend, baking powder, baking soda, sea salt, and cinnamon.
Whisk the wet ingredients: In a separate bowl, whisk together the Greek yogurt, olive oil, honey, cane sugar, eggs, and vanilla until smooth.
Combine: Add the dry ingredients to the wet ingredients and stir just until combined. Do not overmix.
Fold in the blueberries: Toss the frozen blueberries with the flour, then gently fold them into the batter.
Fill and top: Divide the batter evenly among the muffin cups, filling each about ¾ full. Sprinkle generously with the streusel, gently pressing it into the tops.
Bake: Bake for 22–28 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean (a little blueberry juice is okay).
Cool: Let the muffins cool in the pan for 10 minutes before transferring them to a wire rack to cool completely.
Yield: 18 muffins
Easton's Tip
Store cooled muffins in an airtight container for up to 4 days at room temperature, or freeze for up to 2 months — reheat straight from frozen in the microwave for a warm streusel top.
