Blueberry White Chocolate Muffins

INGREDIENTS  

• 2 cups all-purpose flour (spooned and leveled)
• 1 tsp baking powder
• 1 tsp baking soda
• ½ tsp salt
• ½ cup unsalted butter, melted
• ½ cup brown sugar (packed)
• ¼ cup white granulated sugar
• 2 large eggs (at room temperature)
• ½ cup plain Greek yogurt (at room temperature)
• 1½ tsp vanilla extract
• 1¼ cups blueberries (fresh or frozen)
• ½ cup white chocolate, chopped*
• turbinado sugar or sparkling sugar for topping (optional)

INSTRUCTIONS 

1. Preheat oven to 400° Fahrenheit. Line a muffin pan with 12 muffin liners. Set aside.
2. In a medium bowl, whisk together flour, baking powder, baking soda, and salt. Set aside.
3. In a large bowl, whisk together melted butter, brown sugar, and white sugar until sugars have dissolved. Add in eggs, Greek yogurt, and vanilla extract. Whisk until combined.
4. Sift the dry ingredients into the wet ingredients. Stir with a spatula until just combined, with only a few flour streaks remaining. (The batter will be lumpy). Gently fold in blueberries and white chocolate chunks.
5. Use a large cookie scoop to fill the lined muffin cups, almost all the way to the top. (The batter will be thick – use your fingers to slightly smooth it out on top after scooping). Sprinkle turbinado sugar or sparkling sugar on top.
6. Bake for 8 minutes in the preheated oven at 400° Fahrenheit (this helps give the muffin tops extra rise). Then, reduce the oven temperature to 375° Fahrenheit and continue baking for another 8-12 minutes. (The muffins are done when a toothpick inserted in the center comes out with just a few crumbs. The muffin centers should bounce back when pressed.)
7. Cool for a few minutes before enjoying, or cool completely before storing for later!**