Preheat the oven to 350°F (175°C) and prepare a muffin tin.

Whisk together the cottage cheese and eggs until mostly smooth.

Add honey, vanilla extract, and lemon zest to the mixture and stir to combine.

Sift together almond flour, baking powder, and sea salt in a separate bowl.

Fold the dry ingredients into the wet mixture until no streaks remain.

Gently fold in the blueberries, reserving some for topping.

Divide batter among muffin cups, filling each about two-thirds full and topping with reserved blueberries.

Bake for 20 to 25 minutes until edges are golden and a toothpick comes out clean.

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

Drizzle with honey or sprinkle with powdered sugar before serving.