Preheat the oven to 350°F (175°C) and line a standard 12-cup muffin tin with paper or silicone liners.

In a large bowl, whisk together the oat flour, vanilla protein powder, baking powder, baking soda, and salt until thoroughly combined.

In a separate medium bowl, whisk the Greek yogurt, maple syrup, eggs, almond milk, and vanilla extract until the mixture is smooth.

Pour the wet ingredients into the dry ingredients and stir with a spatula until just combined; avoid over-mixing to maintain a light texture.

Gently fold the blueberries into the batter, ensuring even distribution without crushing the fruit.

Distribute the batter evenly among the 12 muffin cups, filling each approximately three-quarters full.

Bake for 18 to 22 minutes, or until the tops are golden and a toothpick inserted into the center comes out clean.

Remove from the oven and let cool in the pan for 10 minutes before transferring to a wire rack to cool completely.