Preheat the oven to 350°F (175°C) and liberally coat a 6-slot jumbo muffin tin or six 6-ounce ramekins with non-stick cooking spray.

In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and salt until well combined.

In a separate medium bowl, beat the eggs and whisk in the almond milk, Greek yogurt, and vanilla extract until the mixture is homogenous.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; do not overmix.

Distribute the batter evenly across the prepared muffin slots or ramekins, filling each about three-quarters full.

Distribute the blueberries evenly across the top of each batter portion.

Bake for 18 to 22 minutes, or until the centers are firm to the touch and a toothpick comes out clean.

Remove from the oven and allow to cool in the pan for 5 minutes before transferring to a wire rack or serving.