1. Preheat oven to 350°F (175°C) and line a 12-cup muffin tin with liners.

2. In a blender, combine cottage cheese, eggs, honey, and vanilla; blend until smooth.

3. In a bowl, mix oats, almond flour, baking powder, and salt.

4. Pour wet mixture into dry ingredients and fold until just combined.

5. Gently fold in blueberries.

6. Divide batter among 10 muffin cups, filling each three-quarters full.

7. Bake for 20–25 minutes or until a toothpick comes out clean.

8. Cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.