Set out the cream cheese and egg to come to room temperature. This step is important to ensure the cream cheese blends smoothly.
Preheat your oven to 350°F (175°C) and line a muffin tin with parchment paper or muffin liners.
In a large mixing bowl, cream together the softened cream cheese, egg, egg whites, vanilla extract, and light canola butter until smooth and well combined.
Add the buttermilk protein pancake mix, vanilla protein powder, and baking powder to the cream cheese mixture, and stir until fully incorporated.
Add your sweetener of choice (skinny syrup works well to add some liquid, but if using a powdered sweetener, you may want to add a splash of almond milk to help with consistency).
Gently fold in the blueberries, being careful not to over-mix.
Divide the batter evenly into the prepared muffin tin. This recipe should make about 9 muffins.
Bake in the preheated oven for 15-20 minutes, or until the edges start to turn golden brown and a toothpick inserted into the center comes out clean.
Let the muffins cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.