Preheat your oven to 350°F (175°C) and prepare a standard 12-cup muffin tin by lining it with liners or greasing with cooking spray or melted butter.

In a medium bowl, whisk together the well-drained cottage cheese and the lightly beaten eggs until mostly smooth with some small curds.

Add honey (or maple syrup), vanilla extract, and lemon zest to the mixture. Stir until well combined.

In a separate bowl, sift together almond flour (or all-purpose flour), baking powder, and fine sea salt.

Fold the dry mixture into the wet cottage cheese mixture gently until fully incorporated, being careful not to overmix.

Fold in the fresh blueberries, reserving a handful for topping.

Divide the batter evenly among the muffin cups, filling each about two-thirds full and pressing additional blueberries on top.

Bake for 20 to 25 minutes until golden and a toothpick inserted comes out clean.

Let the bites cool in the tin for about 5 minutes, then transfer to a wire rack to cool completely.

Drizzle with warm honey or sprinkle powdered sugar before serving if desired.