Zest two lemons and then, using your fingers, combine the lemon zest with 1 C sugar - set aside

Pre-heat oven to 350° F

Spray 12 muffin cup tin with baking spray or line with paper liners

In a medium bowl combine: flour, baking powder, baking soda, and salt. Whisk together, and set aside.

Using a mixer - beat room temperature butter and lemon zest sugar together until light and fluffy - roughly 2 minutes.

Add the ricotta cheese to the lemon-sugar/butter mixture and beat until smooth.

Add in the egg, fresh squeezed lemon juice and vanilla bean paste and beat until fully incorporated.

Add the dry ingredients to the wet, folding in with a wooden spoon and then beat until just blended and no loose dry mix is evident.

Using an ice cream scooper or a large spoon, fill each muffin tin about 3/4 full.

Press 3 to 5 blueberries into each cup and then swirl the batter (this is really thick, sticky batter) over the blueberries until they're immersed.

Top with a generous sprinkle (tsp-ish-ish) of turbinado sugar (for that extra oomph)

Bake about 18 minutes

Remove from oven and cool about 5 minutes in the tins and for as long as you can stand it on wire racks.