Blueberry Cottage Cheese Muffins

Preheat the oven to 350 degrees Fahrenheit and line a muffin tray with muffin liners.
Add all of the ingredients for the cottage cheese muffins to a high-speed blender and blend on a low speed or medium speed until the ingredients are completely combined and the batter looks relatively smooth. You may need to stop the blender once or twice to scrape the sides using a rubber spatula to help it along. Feel free to use a food processor instead of a blender for this task if you’d like.
Use a rubber spatula to stir in any additions you like, such as blueberries, chocolate chips, lemon zest, orange zest, chopped walnuts or pecans, etc. I add 1 cup of fresh blueberries and the zest of 1 lemon.
Pour the muffin batter into the prepared muffin pan, filling the muffin holes ⅔ of the way full with batter. If you’d like, sprinkle the tops of the muffins with extra blueberries.
Bake on the center rack of the preheated oven for 18-22 minutes, or until the muffins are fully cooked and golden brown around the edges.
Muffins are best when they reach an internal temperature of 190 degrees Fahrenheit or higher. Insert a digital thermometer into the center of a muffin to check for doneness.
Allow the muffins to cool completely before removing them from the tray and unwrapping one to eat. Unwrapping muffins while they are still fresh out of the oven causes much of the muffin to stick to the muffin paper.