Pre-heat oven to 425°F.
In a large bowl, whisk together the flour, baking powder and salt until blended (about 30 seconds of gently blending with a whisk or fork).
In a separate medium bowl, using a fork or wooden spoon, mix the eggs with the sugar. Stir until blended. Now add the oil, lemon zest, ricotta cheese, buttermilk and vanilla and mix until incorporated.
Using your hands, or a large wooden spoon, form a well in the center of the flour mixture.
Add the egg/oil mixture and the blueberries into the well area you created in the flour mixture.
Using the wooden spoon, fold the dry ingredients into the wet, slowly, until all pockets of flour have been incorporated. About 2 - 3 minutes. The batter will be very thick and resemble moist cookie dough.
Spray a large muffin pan with cooking/baking spray, including the top of the pan.
Use an ice cream scooper to fill each muffin holder nearly to the brim for each.
Top each muffin with a healthy pinch of sugar crystals.
Bake for 6 minutes and then reduce oven temperature to 375°F and continue baking for 22 - 25 minutes, or until tops are lightly brown, and an inserted toothpick comes out clean.
Carefully remove muffins from the tin as soon as possible. If left in the pans, the bottoms will become soggy.
Let cool for at least 10 minutes on a rack.