Preheat the oven to 350°F and line a muffin tin with paper liners.

In a large bowl, whisk together the sugar, oil, eggs, and cottage cheese until smooth and combined. The cottage cheese melts right into the batter as the muffins bake, so don’t worry if it looks a little textured at first.

Add the flour, cinnamon, baking powder, and baking soda, then stir gently until just combined. Try not to overmix here so the muffins stay soft and tender.

Fold in the blueberries carefully so they don’t burst too much into the batter.

Divide the batter between the muffin cups, then top with a few extra blueberries if you want those bakery-style muffin tops.

Bake for 18–20 minutes, until the tops are golden and a toothpick inserted into the center comes out clean.

Let the muffins cool for a few minutes in the pan before transferring them to a wire rack.