Start by mashing or pureeing fresh blueberries in a small blender until smooth. Add a splash of lemon juice while blending to keep the vibrant hue.

In a large mixing bowl, combine protein powder and coconut flour. Add in cream cheese and prepared blueberry puree. Knead the mixture until a sticky dough forms.

Check the consistency of the dough; it should be soft yet not overly sticky. Adjust with coconut flour if too soft, or add almond milk or more puree if too dry.

Roll tablespoons of the mixture into bite-sized balls and place on a parchment-lined tray. Refrigerate for 15 minutes.

Store in an airtight container. These can be kept in the fridge for up to 5 days or frozen for up to 3 months.