Position oven rack in center position and preheat your oven to 350°F (175°C). Line a muffin tin with paper liners or spray 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 until just combined. The batter should resemble thick cake batter.

Gently fold in the blueberries with 3-4 strokes, coating them lightly in 1 tsp oat flour before folding to prevent sinking.

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 press 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 for 15-20 minutes before storing.