Preheat your oven to 350°F (175°C) and prepare a mini muffin tin by greasing it or lining it.

Blend wet ingredients: In a blender, combine cottage cheese, eggs, Greek yogurt, melted butter, maple syrup or honey, vanilla extract, lemon zest, and lemon juice until smooth.

In a separate bowl, whisk together all-purpose flour, baking powder, baking soda, fine sea salt, and optional granulated sugar.

Combine wet and dry mixtures: Pour the blended cottage cheese mixture into the bowl with dry ingredients and stir gently.

Fold in blueberries carefully to distribute them throughout the batter without breaking them.

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

Bake for 12-15 minutes until puffed and lightly golden; a toothpick should come out mostly clean.

Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.