Preheat your oven to 325°F and line a muffin pan with paper liners or grease it well. While the oven heats, measure out all your dry ingredients (almond flour, sweetener, whey protein powder, baking powder, cinnamon, and salt) into a small bowl and set aside. Toss the blueberries with 1 teaspoon of almond flour in a separate small bowl—this coating prevents them from sinking to the bottom during baking. Having everything prepped and ready ensures a smooth mixing process.

Add the room-temperature eggs, Greek yogurt, vanilla, and water to a blender. Blend on medium speed for 1-2 minutes until the mixture is completely smooth and well combined. The room-temperature eggs are crucial here—they help the batter emulsify properly and create a lighter, more tender crumb. I find this wet base comes together beautifully when blended rather than whisked by hand, which can incorporate too much air and create an uneven texture.

Pour the blended wet mixture from Step 2 into a large mixing bowl. Add the dry ingredient mixture from Step 1 and fold together gently with a spatula until just combined. Don't overmix—a few lumps are fine and will disappear during baking. Overmixing can develop gluten in the almond flour, making the muffins dense instead of tender. I like to fold just until I can't see any streaks of dry ingredient, then stop.

Gently fold the flour-coated blueberries from Step 1 into the batter until evenly distributed. Divide the batter evenly among the muffin cups, filling each about three-quarters full. The batter should be thick but still scoopable. If using a standard 12-cup muffin pan, you should have enough batter for all 12 muffins with a small amount left over.

Place the muffin pan in your preheated 325°F oven and bake for 25-30 minutes, until a toothpick inserted into the center of a muffin comes out clean or with just a few moist crumbs. The tops should be golden brown. Remove from the oven and let the muffins cool in the pan for 5-10 minutes before turning them out onto a wire rack to cool completely. This resting time in the pan helps them set and makes them easier to remove without breaking.