Step 1: Preheat and Prepare Muffin Pan

• Preheat your oven to 350°F (175°C).
• Spray a standard 12-cup muffin pan with baking spray or line with paper muffin cups.

Step 2: Prepare Lemon Sugar

• In a large bowl, add lemon zest to sugar.
• Rub sugar and zest together using fingertips until thoroughly combined and fragrant.
• Set aside 1/3 cup of this lemon sugar mixture for topping.

Step 3: Combine Wet Ingredients

• In a medium bowl, whisk together ricotta cheese, eggs, and vanilla extract until smooth.
• Gently stir in melted and cooled butter.

Step 4: Combine Dry Ingredients

• Add flour, baking powder, baking soda, and salt into the large bowl containing the remaining lemon sugar mixture.
• Stir gently until combined.

Step 5: Mix Batter

• Gently stir the wet ricotta mixture into the dry ingredients until just combined. Note: the batter will be notably thick and dense—this is normal and ensures moist, rich muffins.

Step 6: Fold in Blueberries

• Carefully fold fresh blueberries into the thick batter, being careful not to overmix.

Step 7: Fill and Top Muffins

• Divide the batter evenly among the prepared muffin cups.
• Sprinkle the reserved lemon sugar evenly over the tops of each muffin.

Step 8: Bake Muffins

• Bake muffins for 25-30 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out clean.

Step 9: Cool and Serve

• Remove muffins from the oven and let cool slightly in the pan.
• Transfer muffins to a metal cooling rack to cool completely.