Preheat your oven to 375°F and line a standard 12-cup muffin tin with paper liners or grease it well. While the oven heats, measure out all your dry ingredients (flour, baking soda, salt, cinnamon, and nutmeg) into a small bowl and whisk them together to distribute the leavening agents evenly. This ensures your muffins will rise uniformly. Set the dry mixture aside.

In a large bowl, whisk together the melted coconut oil, coconut sugar, and vanilla paste until combined and the sugar begins to dissolve slightly. Add the room-temperature eggs one at a time, whisking well after each addition to create an emulsified base. Pour in the milk and stir until smooth, then fold in the cottage cheese gently until just combined—don't overmix, as you want to preserve some of the cottage cheese's texture for moisture.

Pour the dry ingredient mixture from Step 1 into the wet ingredient base from Step 2. Fold gently with a spatula or wooden spoon until just combined—stop as soon as you don't see streaks of flour. Overmixing develops gluten and creates tough, dense muffins, so resist the urge to stir too much. I like to use a light hand here and accept a few small lumps of flour in the batter for the most tender crumb.

Toss the blueberries with a tablespoon of flour from your original measurement (this prevents them from sinking to the bottom during baking), then gently fold them into the batter. Work quickly and carefully to avoid crushing the berries, which would release their juice and create blue streaks throughout the muffins. Distribute them as evenly as possible throughout the batter.

Divide the batter evenly among the prepared muffin cups, filling each about two-thirds to three-quarters full. This gives the muffins room to rise without overflowing. Place the tin in your preheated 375°F oven and bake for 23-25 minutes, until a toothpick inserted into the center of a muffin comes out with just a few moist crumbs (not wet batter). The tops should be lightly golden brown.

Remove the muffin tin from the oven and let it cool in the pan for about 5 minutes. This allows the structure to set slightly. Turn the muffins out onto a wire rack to cool completely before serving. They'll continue to firm up as they cool, and the cottage cheese will help keep them moist for days.