Creating Wild Blueberry Ricotta Sweet Buns is a joyous process when you follow these steps:

1. Prepare the Yeast Mixture: In a small bowl, combine warm milk and sugar. Sprinkle the yeast on top and allow it to sit for 5-10 minutes until frothy.
2. Mix Dry Ingredients: In a large bowl, stir together flour, salt, cinnamon, and nutmeg until combined.
3. Combine Wet Ingredients: In another bowl, whisk together the ricotta cheese, eggs, and vanilla extract until smooth. Add the frothy yeast mixture to this bowl and mix well.
4. Combine Wet and Dry Ingredients: Gradually add the wet mixture to the dry ingredients. Stir until a soft dough forms.
5. Knead the Dough: Turn the dough onto a lightly floured surface. Knead for about 5 minutes until smooth and elastic.
6. Incorporate Blueberries: Gently fold in the wild blueberries, taking care not to smash them.
7. First Rise: Place the dough in a greased bowl and cover it with a damp cloth. Let it rise in a warm place for about 1 hour, or until doubled in size.
8. Shape the Buns: After the dough has risen, punch it down gently. Turn it out onto a floured surface and divide the dough into equal pieces (about 12).
9. Form Balls: Shape each piece into a ball and place it in a greased baking pan, leaving space for expansion.
10. Second Rise: Cover the pan with a cloth and let the buns rise for an additional 30 minutes.
11. Preheat the Oven: Preheat your oven to 375°F (190°C).
12. Brush with Butter: Once the dough has risen, brush the tops of the buns with melted butter and sprinkle with additional sugar.
13. Bake: Place the pans in the preheated oven. Bake for 20-25 minutes, or until golden brown on top.
14. Cool: Remove the sweet buns from the oven and let them cool in the pan for 10 minutes before transferring them to a cooling rack.
15. Serve: Enjoy your warm Wild Blueberry Ricotta Sweet Buns!