Preheat oven to 350°

Line muffin pan(s) with paper or foil cup liners (I prefer foil because muffins will release from cup liner easier)

In large bowl beat the sugar and softened butter and lemon zest until light and fluffy.

Add ricotta cheese followed by the eggs, lemon juice and vanilla extract. Mix well.

In separate bowl mix baking powder, baking soda, salt and flour. I usually whisk together.

Stir the flour mixture into the sugar/ butter mix until just thoroughly combined (note: the batter will be thick!)

Gently fold in the blueberries

Divide the batter evenly among the prepared muffin cups. Best not to fill the cups over 2/3 full.

Sprinkle the muffins with about 1 teaspoon of turbinado sugar mixed with the rest of the lemon zest.

Bake at 350 until muffin tops are golden and a toothpick inserted into the center comes out clean. For larger muffins this should take about 26 to 30 minutes; for the smaller standard size muffins it will take about 18-24 min.

Remove muffins from the oven and transfer to a wire rack to cool about 15 minutes.