Preheat your oven to 350°F (175°C) and prepare a muffin tin by lining it with paper liners or greasing it.

In a large mixing bowl, combine the pancake mix, protein powder, baking powder, and vanilla extract. Whisk until evenly blended.

In a separate bowl, mix the fat-free cream cheese, egg, egg whites, and melted canola butter until smooth.

Gradually add the dry ingredients to the wet mixture, stirring gently until just combined. Fold in blueberries.

Distribute the batter into muffin cups, filling them about three-quarters full.

Bake for 18-20 minutes until the tops are golden and a toothpick comes out clean.

Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.