Preheat oven to 400°F (200°F). Line 12 muffin cups with paper liners. In large bowl, whisk together flour, sugar, baking powder, baking soda, salt and nutmeg. Set aside.
In separate bowl, whisk together eggs, cottage cheese, butter, lemon zest, lemon juice and vanilla.
Stir egg mixture into flour mixture just until moistened; fold in blueberries. Divide batter evenly among prepared muffin cups.
Bake for 20 to 22 minutes or until muffins are golden brown and tops spring back when lightly pressed. Place pan on rack; let cool.