Step 1: Preheat and Prepare Pan

1. Preheat oven to 375°F (190°C).

2. Line a muffin tin with paper liners or spray with nonstick baking spray.

Step 2: Mix the Dry Ingredients

1. In a large bowl, whisk together the all-purpose flour, whole wheat flour, baking powder, baking soda, and salt.

2. Set aside.

Step 3: Combine the Wet Ingredients

1. In another bowl, add cottage cheese, eggs, honey (or maple syrup), sugar (if using), milk, vanilla extract, and oil.

2. Whisk until well blended—small curds in the cottage cheese are fine and add texture.

Step 4: Combine Wet and Dry

1. Pour the wet mixture into the dry ingredients and gently fold together using a spatula.

2. Do not overmix; stir until just combined.

Step 5: Fold in Blueberries

1. Gently fold in blueberries, reserving a few for topping if desired.

2. If using frozen berries, toss them in a tablespoon of flour before adding to help prevent bleeding.

Step 6: Fill the Muffin Tin

1. Divide batter evenly among the muffin cups, filling about ¾ of the way full.

2. Top with extra blueberries or a sprinkle of turbinado sugar for a golden crust.

Step 7: Bake and Cool

1. Bake for 18–22 minutes, or until a toothpick inserted into the center comes out clean.

2. Let muffins cool in the tin for 5 minutes, then transfer to a wire rack to cool completely.