Start by adding the almond flour, oat flour, casein protein, baking powder, baking soda, sweetener, and a pinch of salt to a mixing bowl. Use a whisk or fork to break up any lumps and ensure everything is evenly blended. This helps the biscuits rise properly and keeps the texture soft instead of gritty.

In a separate bowl, whisk together the Greek yogurt, egg, melted butter, vanilla extract, and a splash of almond milk. Mix until the mixture is completely smooth with no streaks of yogurt or egg. The wet mixture should look creamy and slightly thick.

Pour the wet ingredients into the bowl of dry ingredients. Use a spatula to fold the mixture gently until a soft, thick dough forms. It should be slightly sticky but hold together easily. If it feels too dry, add another teaspoon of almond milk. If it feels too wet, sprinkle in a little almond flour.

Add the blueberries to the dough and fold them in carefully. Try to stir slowly and gently so the berries stay whole and don’t bleed into the dough. This keeps the biscuits looking clean and the color vibrant.

Scoop the dough onto a baking tray lined with parchment paper, creating 6–8 rustic biscuit-shaped mounds. You can use two spoons or an ice cream scoop to help keep the shapes even. Leave space between each mound since they will spread slightly while baking.

Place the tray into a preheated 350°F (175°C) oven and bake for 14–18 minutes. Watch for the edges to turn golden and the tops to look set. Avoid overbaking, as that can make the biscuits dry instead of soft and tender.

Remove the biscuits from the oven and let them cool on the tray for about 10 minutes. This helps them firm up, finish setting in the center, and become easier to handle. Enjoy them warm, or let them cool completely for meal prep.