Preheat oven to 350°F (175°C) and grease a 24-count mini muffin tin with non-stick spray.

Pulse rolled oats in a high-speed blender until a fine flour consistency is achieved.

In a large mixing bowl, whisk together oat flour, protein powder, baking powder, and cinnamon.

In a separate bowl, combine Greek yogurt, eggs, almond milk, and vanilla extract until homogenous.

Fold the wet ingredients into the dry ingredients until just combined; do not overmix.

Distribute the batter evenly into the mini muffin tin, filling each cavity approximately three-quarters full.

Press 2-3 blueberries into the top of each muffin cavity.

Bake for 12 to 15 minutes, or until the centers are firm to the touch and a toothpick comes out clean.

Allow the bites to cool in the tin for 5 minutes before transferring to a wire rack.