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Preheat the oven to 325F and line a muffin pan with 12 silicone or parchment liners.
Combine the yogurt, eggs, vanilla, and salt in a blender and blend until smooth.
Add the almond flour, sweetener, and, protein powder, and baking powder, and blend again until smooth. If your batter is very thick, add 1 tablespoon of water at a time until it thins out. The batter should still be thick but pourable.
Stir in the blueberries by hand and divide the batter between the prepared muffin cups.
Bake 25 to 30 minutes, or until the tops are golden brown and just firm to the touch. Remove and let cool in the pan.