Preheat your oven to 375°F and line a muffin tin with liners, spacing them out in every other cavity.
In a large bowl, mix together the melted coconut oil, coconut sugar, vanilla, milk, and eggs until well combined. Then, stir in the cottage cheese.
Add the flour, baking soda, salt, and cinnamon to the bowl, and fold everything together gently until just combined.
Coat your fresh blueberries in a bit of flour, then fold them into the batter.
Use a double cookie scoop or a spoon to fill your muffin liners with batter. Top each muffin with extra blueberries if you like.
Bake for 23-25 minutes, or until a toothpick inserted into the center comes out clean.
Let the muffins cool completely before removing them from the liners. Enjoy them warm for the best flavor!