In a medium bowl, whisk together the flour, baking powder, sugar, and salt.

In a separate large bowl, whisk the egg yolks, milk, ricotta cheese, vanilla extract, and lemon zest until smooth.

Gently fold the dry ingredients into the wet mixture until just combined; be careful not to overmix.

In a small clean bowl, beat the egg whites until stiff peaks form, then gently fold them into the batter to create a light, airy texture.

Preheat a poffertjes pan (or specialized puff pancake pan) over medium heat and brush the cavities generously with melted butter.

Fill each cavity about halfway with batter, then quickly press 1 or 2 small blueberries into the center of each.

Cook for about 2-3 minutes until the bottom is golden and bubbles appear on the surface.

Using a fork or skewer, flip the poffertjes over and cook for another 1-2 minutes until golden brown on both sides.

Transfer to a plate and serve immediately, dusted generously with powdered sugar and drizzled with honey.