Step 1: Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease with non-stick spray.
Step 2: In a large mixing bowl, whisk together the flour, sugar, baking powder, and salt until well combined.
Step 3: In a medium bowl, whisk the eggs, then stir in the cottage cheese, melted butter, vanilla extract, and lemon zest. (Blend the cottage cheese first if you prefer a smoother texture).
Step 4: Make a well in the center of the dry ingredients and pour in the wet mixture. Stir gently until just combined; do not overmix.
Step 5: Gently fold in the blueberries until they are evenly distributed throughout the batter.
Step 6: Scoop the batter into the prepared muffin tin, filling each cup about 3/4 full.
Step 7: Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean and the tops are golden brown.
Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool completely.