preheat oven to 350°f and line a 12-cup muffin tin with liners or grease well. in a large bowl, whisk together oat flour, protein powder, almond flour, baking powder, baking soda, cinnamon, salt, and coconut sugar.

in another bowl, whisk together eggs, greek yogurt, applesauce, melted oil, and vanilla extract until smooth. add wet ingredients to dry and mix until just combined. fold in blueberries.

in a small bowl, mix cream cheese, vanilla extract, and cornstarch until smooth. fill each muffin cup halfway with batter, add a small spoonful cream cheese filling.

in another small bowl, mix streusel ingredients until crumbly. sprinkle over each muffin. bake for 22-25 minutes, or until a toothpick inserted into the muffin (not the cream cheese center) comes out clean.

let cool for 10 minutes before removing from the tin. store in the fridge for up to 5 days or freeze for longer storage.