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, baking 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, about 5 minutes.

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

Combine the wet and dry ingredients, stirring just until combined and thick. Fold in the blueberries.

Fill the muffin tins nearly to the top.

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

Let muffins cool completely before removing from the pan.

Store muffins 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.