Preheat your oven or air fryer to 180°C (350°F) and lightly coat a 6-hole muffin tin with cooking oil spray.
Add the cottage cheese, eggs, vanilla extract, and date sugar to a blender. Blend until smooth and creamy.
Pour the mixture into a bowl and whisk in the self-raising flour and vanilla protein powder until just combined. Avoid overmixing.
Gently fold in the fresh blueberries, reserving a few to place on top if desired.
Divide the batter evenly between the prepared muffin cups, filling each about ¾ full.
Bake for 15 - 18 minutes on oven or 10 mins on air fryer, or until the muffins are lightly golden and a toothpick inserted into the centre comes out clean.
Allow the muffins to cool in the tin for 5 minutes before transferring them to a wire rack to cool slightly. Enjoy warm for the best pancake-like texture.
