Preheat the oven to 425℉/220℃/Gas Mark 7. Either grease your muffin tin or use paper liners.

In a medium bowl, whisk together the all-purpose flour, baking powder, baking soda, and salt. Set aside.

In a large bowl, beat the softened butter, granulated sugar, and brown sugar.

Add the eggs and vanilla extract to the wet ingredients. Beat the ingredients for about 2 minutes.

Add the Greek yogurt and continue to beat the mixture. Start to pour the dry ingredients into the wet ingredients while continuing to beat the mixture.

When the wet and dry ingredients are fully incorporated together add the blueberries.

Spoon the muffin batter into the pre-greased muffin tin.

Sprinkle the mixed sugar on top of each muffin and place the muffins into the oven.

Let bake for 5 minutes at the high temperature then decrease the temperature to 350℉/176℃/Gas Mark 4.

Continue to let bake for another 20-22 minutes.

Remove from the oven and let cool on a cooling rack.