Preheat your oven to 350°F (175°C) and line your muffin tin with muffin liners.

In a large mixing bowl, combine cottage cheese, rolled oats, honey or maple syrup, vanilla extract, and egg. Mix until smooth.

Add baking powder, baking soda, and salt into the wet mixture and stir gently until just combined.

Fold in fresh blueberries carefully to avoid breaking them.

Divide the batter evenly among the muffin liners, filling each about ¾ full.

Bake in the preheated oven for 20-25 minutes until golden brown and a toothpick comes out clean.

Let the muffins cool in the tin for about 5 minutes before transferring them to a wire rack.