Preheat oven to 375F and prepare a muffin tin by lining it with muffin liners in every other muffin cavity.

In a large bowl mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs. Whisk until ingredients are well incorporated. Then, mix in the cottage cheese.

Next, add in the flour, baking soda, salt, and cinnamon and use a rubber spatula to fold until ingredients are just incorporated.

Toss the fresh blueberries in a touch of flour until each one is well coated. Then add them into the batter and gently fold until they are well incorporated.

I like to use a double cookie scoop to add batter to muffin tins, but you can use a spoon as well. Top the batter off with more blueberries if desired and bake for 23-25 minutes or until a toothpick inserted in the center comes out clean.

Let cool completely before removing from the liners to help prevent sticking. Enjoy muffins warm for best results.