1. Combine 1/2 cup brown swerve and 1 tsp cinnamon and set aside.
2. Preheat oven to 425 degrees Fahrenheit and line a muffin tin or spray with nonstick cooking spray.
3. Combine the flour, protein powder, baking soda, baking powder and salt.
4. In a separate bowl, combine softened margarine with 1 Tbsp brown sugar, and 1/2 cup swerve. Beat until smooth.
5. Add eggs one at a time and beat until smooth.
6. Add yogurt and beat until smooth.
7. Slowly pour in dry ingredients and milk and beat on low until smooth.
8. Gently fold in the blueberries. Spoon the batter into the muffin tin and fill to the top.
9. Sprinkle brown swerve cinnamon mixture on top.
10. Bake at 425 for 5 minutes then reduce the temperature to 350 degrees Fahrenheit and continue to bake for about 18 minutes or until a toothpick comes out clean.
11. Allow to cool and enjoy!