In a medium bowl, combine the cottage cheese, eggs, lemon juice, lemon zest, vanilla extract, and honey (or maple syrup). Whisk vigorously until the cottage cheese is mostly broken down and the mixture is smooth. A few tiny curds are acceptable for texture.

In a separate bowl, whisk together the all-purpose flour, baking powder, and salt to evenly distribute the leavening agents.

Pour the wet ingredients into the dry ingredients. Using a spatula, fold gently until just combined — do not overmix. Batter will be thick but scoopable. A few lumps are fine.

Gently fold in the blueberries, being careful not to crush them. If using frozen, keep them frozen to avoid bleeding color into the batter.

Use a cookie scoop or tablespoon to evenly divide the batter among the 12 prepared muffin cups, filling each about three-quarters full.

Bake for 15 to 18 minutes, or until the tops are golden brown and a toothpick inserted into the center of a bite comes out clean.

Allow the pancake bites to cool in the pan for 5 minutes, then carefully transfer them to a wire cooling rack. Serve warm with maple syrup, Greek yogurt, or a dusting of powdered sugar.