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In a large mixing bowl, combine the low fat cottage cheese and whole eggs, mixing until well blended.
Add the vanilla extract and SF maple syrup to the mixture, stirring until fully incorporated.
Gradually add the self rising flour, mixing until the batter is smooth.
Gently fold in the mini blueberries, ensuring they are evenly distributed throughout the batter.
Preheat your oven and prepare a baking dish or muffin tin.
Pour the batter into the prepared dish or divide it among the muffin cups.
Bake until golden brown and a toothpick inserted in the center comes out clean.