Start by gathering your ingredients and getting everything ready. Measure out your flour, baking powder, baking soda, salt, and other wet ingredients so you’re all set to mix! 

First, in a large bowl, whisk together the flour, baking powder, baking soda, and salt. This ensures the leavening agents are evenly distributed so your muffins rise perfectly.

Next, take another bowl and mix the cottage cheese, oil (or melted butter), sugar, eggs, vanilla, and milk together. Use a whisk or spatula to make sure everything is well combined. This mixture will help keep your muffins soft and moist with a rich flavor.

Carefully fold the wet ingredients into the dry mixture, stirring only until everything is incorporated. Avoid overmixing to keep the batter light. The key to light, fluffy muffins is not overworking the batter.

Toss your blueberries in a tablespoon of flour to coat them. This will help them stay evenly distributed in the batter instead of sinking to the bottom while they bake. If you're using frozen blueberries, make sure they stay frozen, no need to thaw them!

Scoop the batter into your muffin tin, filling each cup about three-quarters full. For a little extra sweetness and crunch, sprinkle a bit of coarse sugar on top of the batter before baking.

Pop your muffin tin into a preheated 350°F (175°C) oven and bake for 18-22 minutes. 

Keep an eye on them, and test with a toothpick, if it comes out clean, they’re done! The tops should have a golden color and feel slightly firm when gently pressed.

Let your muffins cool for about 5 minutes in the pan before transferring them to a wire rack to cool entirely. Then, grab one and enjoy a perfect, soft, and moist blueberry muffin!