Preheat your oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners or grease well.
In a large bowl, whisk together 1 cup cottage cheese, 2/3 cup cane sugar, 1/4 cup light olive oil, 2 eggs, and 2 teaspoons vanilla extract until well combined. Don't worry about the cottage cheese texture—it will melt into the muffins as they bake.
Add 1 cup oat flour, 1 cup all-purpose or gluten-free flour, 2 teaspoons baking powder, and 1/2 teaspoon salt to the wet ingredients. Whisk until just combined—don't overmix or the muffins will be tough.
Gently fold in 1 cup of the blueberries, being careful not to crush them or overmix the batter.
Divide the batter evenly among the 12 muffin cups. They should be about 3/4 full. Press the remaining 1/4 cup blueberries into the tops of the muffins. If desired, sprinkle with 1 tablespoon turbinado sugar for extra crunch and sparkle.
Bake at 425°F for 5 minutes, then—without opening the oven door—reduce temperature to 350°F and continue baking for 15-17 minutes, or until the tops are lightly golden and a toothpick inserted in the center comes out clean.
Let cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.