Position oven rack in center position and preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray generously with non-stick spray.

In a large mixing bowl, whisk together the oat flour, protein powder, baking powder, and baking soda until no clumps remain.

In a separate bowl, whisk the egg until smooth, then add the applesauce and almond milk. Mix until fully combined.

Pour the wet ingredients into the dry ingredients and stir gently with a spatula until just combined. Do not overmix.

Gently fold in the blueberries with 3-4 careful strokes. For best results, coat blueberries lightly in 1 tsp oat flour before folding.

Spoon the batter into the muffin tin, filling each cup about 3/4 full. Add a small dollop (about 1/2 tsp) of cream cheese to the top of each muffin and gently press it down slightly.

Bake for 15-18 minutes, or until a toothpick inserted into the center comes out clean.

Let the muffins cool in the tin for 5 minutes before transferring to a wire rack. Cool completely on wire rack for 15-20 minutes before storing.