Preheat oven to 375 degrees F. Line a muffin pan with paper liners, set aside.

In a medium bowl, sift or whisk together the flour, protein powder, baking powder, and salt.

In a large bowl, cream together the butter and sugar until light and fluffy. Add the eggs, one at a time, mixing well after each addition. Stir in the vanilla extract and milk. Fold in the dry ingredients until just combined. Do not over mix. Add the blueberries and fold in as well. Divide the batter among the prepared muffin pan using a medium ice cream scoop.

Top the muffins with almonds and bake until set, golden brown, and a toothpick inserted in the middle comes out clean, about 18 to 20 minutes. Remove from oven and let cool on a wire rack before eating.