Combine the wet ingredients; mashed bananas, milk, Greek yogurt, vanilla and egg. Whisk together well.
Using a whisk, mix the wet and dry ingredients together until smooth. Fold the blueberries gently into the batter using a rubber scraper.
Bake muffins at 350 degrees for 30-32 minutes or until toothpick inserted into a muffin comes out clean and crumb-free. Pro-Tip: Space muffins out into every other cup. This will give you bigger, fluffier, high-dome muffins!
When done baking, let muffins cool before storing or freezing. Enjoy!
Pumpkin Chocolate Chip Protein Muffins
Blueberry Almond Protein Muffins