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Preheat the oven to 350 degrees Fahrenheit. Line a muffin tin with silicone muffin cup liners or grease a nonstick muffin tin. I do not recommend paper liners as the muffins will stick.
Blend the wet ingredients: In a blender, add the cottage cheese, oats, milk, eggs, and dates in that order. Blend until smooth and creamy.
Stir in the dry ingredients: Add the flour, baking powder, cinnamon, and salt and fold in gently, using a spoon or spatula, until just combined. Do not overmix!
Fold in blueberries: Gently fold in the blueberries.
Divide the batter evenly among the muffin cups.
Bake: Place the muffins in the preheated oven and bake for about 18-22 minutes, or until a toothpick inserted into the center comes out clean.
Cool and serve: Allow the muffins to cool for a few minutes in the tin, then transfer to a wire rack to cool completely.