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Preheat the oven to 375 degrees Fahrenheit. Line a 12-cup muffin baking pan with muffin liners.
In a medium-large mixing bowl, cream together the butter and granulated sugar until light and fluffy. Add the eggs one at a time, mixing well after each addition. Then, stir in the yogurt, lemon zest, and vanilla extract until well combined.
In a separate bowl, sift together the flour, baking powder, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Be careful not to overmix.
Gently fold in the fresh blueberries using a rubber spatula, being careful not to crush them.
Scoop the batter into the prepared muffin cups, filling each about ¾ full. Sprinkle the tops of the muffins with a teaspoon of Turbinado or Demerara sugar.
Bake in the preheated oven for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. The muffins should also spring back when lightly touched on top.
Allow the muffins to cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely. Enjoy!