Preheat oven to 350. Line 12 holes of a standard muffin tin with paper liners and spray with cooking spray.
Stir together the ingredients for the muffins just until they are incorporated. Do not overmix the batter. Gently fold in the blueberries.
Bake for 25-30 minutes until the muffins are golden brown around the edges and feel firm to the touch when pressed gently in the middle. Cool completely.
Notes
Nutrition: This recipe makes 12 muffins. The nutrition facts are for 1 muffin. There are 13 grams of protein and 4.4 NET carbs per serving.Protein Powder: I prefer to use egg white protein powder in this recipe. It makes the muffins rise more and become lighter and fluffier than a whey protein powder.