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Preheat oven to 375°F.
Line muffin tin with papers or grease thoroughly.
Get all ingredients to room temperature if you haven’t already.
In your blender or food processor, add cottage cheese and blend for 30-45 seconds until completely smooth.
Add eggs, honey, Greek yogurt, and vanilla to the blender and blend another 15-20 seconds until combined.
In a large bowl, whisk together all-purpose flour, oat flour, baking powder, baking soda, salt, and lemon zest (if using).
Pour the blended cottage cheese mixture into the dry ingredients and fold gently with a rubber spatula until no flour streaks remain.
Toss blueberries with 1 tablespoon flour in a small bowl, shake off excess flour, and fold berries into batter.
Divide batter evenly among 12 cups, filling each almost to the top (about ⅞ full).
Mix oats, honey, and cinnamon in a small bowl and sprinkle over each muffin if desired.
Bake for 20-24 minutes until tops are golden brown and a toothpick has moist crumbs.
Let muffins sit in pan for 5 minutes before transferring to a wire rack to cool completely.