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 a large bowl with a hand mixer or stand mixer, beat the butter and sugar until light and airy, about 5 minutes, scraping down the sides as needed.

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

Combine the wet and dry ingredients in the bowl. Stir just until dry ingredients are combined. Fold in the blueberries.

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

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

Remove the muffin pan from the oven and let the muffins cool completely before taking them out.

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.