Step 1: Preheat your oven to 375°F (190°C). Grease a 12-cup standard muffin tin thoroughly or line it with paper or silicone liners.
Step 2: In a large mixing bowl, whisk together the flour, granulated sugar, baking powder, baking soda, and salt until well combined.
Step 3: In a separate medium bowl, whisk together the cottage cheese, milk, egg, melted butter (or oil), and vanilla extract until the mixture is smooth and well incorporated.
Step 4: Pour the wet ingredients into the dry ingredients. Stir gently with a spoon or spatula until just combined. Be careful not to overmix; a few small lumps are perfectly normal and desired for tender pancake cups.
Step 5: Gently fold in the lemon zest and fresh (or frozen, unthawed) blueberries into the batter until they are evenly distributed.
Step 6: Divide the pancake batter evenly among the 12 prepared muffin cups, filling each cup approximately two-thirds full.
Step 7: Bake for 15-20 minutes, or until the pancake cups are golden brown around the edges and a toothpick inserted into the center of a cup comes out clean.
Step 8: Allow the pancake cups to cool in the muffin tin for 5 minutes before carefully transferring them to a wire rack to cool completely. Serve warm with your favorite toppings like maple syrup, extra berries, or a dollop of Greek yogurt.