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Preheat the oven to 350 F. Line a 12-count muffin tin with paper or silicone liners and set aside.
In a large mixing bowl, combine the yogurt, honey, eggs, and oil. Whisk together until smooth.
Add the oat flour and vanilla protein powder to the wet ingredients one at a time. Whisk together to fully incorporate before adding the next ingredient.
Sprinkle in the baking soda, baking powder, and salt. Whisk together to evenly distribute but avoid over-mixing.
Use a rubber spatula to fold the blueberries into the batter.
Using a 2-ounce scoop or large spoon, divide the batter between the muffin wells.
Place the muffins in the oven and bake for 16-20 minutes (17 minutes was perfect for my oven).
Remove the muffins from the oven and allow them to cool for about 10 minutes before enjoying.