1. Preheat the oven to 180C. Lightly grease a muffin tray. 
2. Add all of the ingredients into a mixing bowl and mix until well combined. If the mixture is dry depending on which protein powder you are using, add a splash more milk. 
3. Fold in the blueberries and transfer the oat mixture equally into your muffin tray. 
4. Bake at 180C for 20-25 minutes or until the tops of the muffins are golden brown. 
5. Once baked, leave to cool on a wire rack.

Store these in an airtight container for a week or in the freezer for 1-2 months. We suggest warming up your muffins in the air fryer or microwave and adding some dairy free yogurt, raspberries, peanut butter and some mixed seeds.