Preheat the oven to 350°F (175°C). Line a 12-cup muffin tin with paper liners or lightly grease with cooking spray.

In a large bowl, combine the flour, baking powder, soda, and salt. Mix well with a whisk to distribute the ingredients.

In another large bowl, beat the butter and sugar until light and airy, for about 5 minutes.

Add the eggs, one at a time, and beat until combined. Add the vanilla extract and blended cottage cheese and stir just until mixed.

Combine wet and dry ingredients and mix just until combined. Fold in the blueberries.

Use a big tablespoon or scoop to fill the muffin tins nearly to the top.

Bake the muffins for 20 to 22 minutes until golden brown and a toothpick comes out clean.

Let the muffins cool completely before removing them from the muffin pan.

Muffins can be stored in an airtight container at room temperature for 1 day, in the refrigerator for up to 5 days, or in the freezer for up to 3 months.