Preheat oven to 350°F (175°C) and grease a 12-cup muffin tin.

In a large bowl, whisk together the oat flour, protein powder, baking powder, and baking soda.

In a separate bowl, combine eggs, Greek yogurt, maple syrup, almond milk, and vanilla extract until smooth.

Gently fold the wet ingredients into the dry ingredients until just combined.

Fold in the blueberries carefully to avoid crushing.

Divide the batter evenly among the muffin cups.

Bake for 18-22 minutes or until a toothpick inserted into the center comes out clean.

Allow to cool in the pan for 5 minutes before transferring to a wire rack.