1. Preheat the oven to 375°F and line a 12-cup muffin pan with liners or grease it lightly.

2. Add the cottage cheese, eggs, maple syrup, vanilla extract, and melted butter to a blender and blend until mostly smooth.

3. In a large bowl, whisk together the rolled oats, flour, baking powder, baking soda, cinnamon, and salt.

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

5. Gently fold in the blueberries.

6. Divide the batter evenly among the muffin cups, filling each about three-quarters full.

7. Bake for 18 to 22 minutes, or until the tops are lightly golden and a toothpick comes out mostly clean.

8. Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack.