Cottage Cheese Blueberry Muffins

Preheat the oven to 425°F.
Line two muffin tins with six paper liners each, spacing them out between the pans. Lightly grease the liners.
In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and blueberries.
2 cups unbleached organic all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup fresh blueberries
In the bowl of an electric mixer, combine the blended cottage cheese, maple syrup, coconut sugar, eggs, and vanilla. Mix until fully blended.
½ cup cottage cheese, ½ cup pure maple syrup, ¾ cup coconut sugar, 2 large eggs, 2 teaspoons vanilla
Add the dry ingredients to the wet ingredients and fold just until combined. Do not overmix. Let the batter rest for 10 minutes.
Divide the batter evenly between the prepared muffin cups, filling nearly to the top for domed muffins. To make these truly bakery-style, sprinkle a little extra coconut sugar on top before baking (optional).
Bake at 425℉ for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 10 more minutes, or until a toothpick inserted into the center comes out clean.
Transfer the muffins to a cooling rack and let cool for 15 to 20 minutes before serving.