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Preheat the oven to 400F and line a large sheet pan with parchment paper or a silicone map.
In a large mixing bowl, whisk together yogurt, eggs, milk, vanilla extract, honey and lemon zest.
In another medium bowl, sift the flour, ground flaxseed, baking powder, salt and protein powder.
Whisk the dry ingredients into the wet ingredients until just combined. (the batter will be THICK).
Use a spatula to mix in the blueberries, only mix the batter about 5-8 times- avoid overmixing the batter!! Overmixing the batter will result in dense, flat biscuits.
Use a 3 tablespoon cookie scoop to drop the dough onto a prepared baking sheet. I use 2x a large cookie scoop (totalling about 6 tbsp) per biscuit. Gently shape the dough to form a biscuit shape (it will be sticky).
Bake at 400F for about 5 minutes, decrease the temperature to 350F for 18-20 minutes (leaving the oven door CLOSED to avoid the heat escaping).
To make the drizzle- in a small bowl, whisk together the powdered sugar and lemon juice.
When the tops are browned, remove the biscuits from the oven and let them cool.
Once cool, drizzle with the optional glaze.