Preheat your oven to 350°F and prepare a muffin tin by lightly greasing the cups or lining them with muffin liners. Giving the oven enough time to fully heat is important because starting with the correct temperature helps the muffins rise properly and bake evenly. If using silicone liners, the muffins usually release more easily and stay extra moist around the edges.

In a large mixing bowl, combine the almond flour, vanilla protein powder, baking powder, and sweetener. Whisk everything together thoroughly until there are no visible clumps, especially from the protein powder, which can sometimes stick together. Mixing the dry ingredients well helps create a softer, more even muffin texture after baking.

In a separate bowl, whisk together the eggs, Greek yogurt, and vanilla extract until the mixture becomes smooth and creamy. The eggs should be fully broken down and evenly blended into the yogurt so the batter stays light and fluffy instead of dense. If your Greek yogurt is very thick, whisking it well here helps prevent uneven pockets in the muffins later.

Pour the wet ingredients into the bowl of dry ingredients and gently stir everything together until just combined. Use a spoon or silicone spatula and avoid overmixing because too much stirring can make the muffins dense or tough instead of soft and tender. The batter should look thick, creamy, and scoopable. Don’t worry if it’s not perfectly smooth — that’s completely normal for almond flour batter.

Carefully fold the blueberries into the batter using slow gentle motions so they stay mostly intact. Try not to crush them while mixing because smashed berries can turn the batter purple and release too much moisture. If using frozen blueberries, add them straight from the freezer without thawing to help prevent excess liquid from affecting the texture.

Spoon the batter evenly into the prepared muffin cups, filling each one about 3/4 full. This gives the muffins enough room to rise properly while baking without overflowing. For prettier bakery-style muffins, place a few extra blueberries on top of each muffin before baking so they look more vibrant and inviting once finished.

Place the muffin tin into the oven and bake for about 18–22 minutes, or until the tops are lightly golden and a toothpick inserted near the center comes out mostly clean. The muffins should feel soft but set on top. Keep an eye on them during the last few minutes because high-protein muffins can dry out quickly if overbaked.

Remove the muffins from the oven and let them cool in the pan for about 5 minutes before transferring them to a cooling rack or plate. This short resting time helps the muffins firm up slightly and makes them easier to remove without breaking apart. Serve warm for the softest texture and richest blueberry flavor.