Preheat your oven to 400 and line a muffin tin with liners.
Combine the uncooked quinoa and coconut milk in a medium pot and bring to a boil over high heat. Once boiling, turn the heat to low and cover the pot. Cook until the milk is absorbed, about 20-25 minutes. Let cool.
Add in the eggs and beat well. Then, add in the vanilla extract and pinch of salt. Mix until well combined. Add in the cooled quinoa and stir until well mixed.
Place the diced dates in a small bowl and sprinkle with 1 Tbsp of the protein powder and mix around. This will coat the dates, so they don't stick together and all clump together in one muffin.
Add the remaining protein powder, dates and blueberries into the quinoa mixture. Mix well.
Divide the mixture between 7 muffin cavities filling almost full. Bake until the top is golden brown, puffed up and a toothpick inserted in the center comes out clean and dry, about 17-20 minutes. Let cool in the pan completely.