Preheat the oven to 400°F and prepare a 12-cavity muffin tray.

To a blender, add milk, cottage cheese, eggs, olive oil, honey, and vanilla extract. Blend until smooth.

In a separate large bowl, whisk together flour, cinnamon, salt, baking powder, and baking soda.

Slowly whisk the blended wet ingredients into the dry ingredients. Fold in the blueberries using a spatula until just combined. Be careful not to overmix.

Divide the batter amongst the 12 muffin cavities. Bake for about 10 minutes at 400°F, then reduce the temperature to 350°F and bake for another 10-12 minutes or until a toothpick inserted into the center of the largest muffin comes out clean.

Allow to cool before enjoying.