Prep Time: 5 min. • Cook Time: 25 min.
Preheat oven to 425°F. Spray muffin pan with nonstick spray. Whisk flour, sugar, baking powder, and salt in a large bowl.
Whisk eggs, Ricotta and vanilla in a medium bowl until smooth; fold into dry ingredients just until blended. Then fold in butter, followed by the blueberries, taking care not to crush the berries.
In a small bowl combine the sugar, flour, cream cheese and butter. Blend with fingertips until the mixture is a crumbly texture. Scrape batter into prepared muffin pan and scatter crumb topping mixture on top.
Bake muffins until golden brown and a tester inserted into the center comes out clean, 20-25 minutes. Let cool at least 10 minutes before unmolding.