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pamelavalarie
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Position a rack to the center of the oven and preheat to 375°F.
In a large bowl, whisk together the eggs, butter, sugars, yogurt, and vanilla until smooth.
Add in the flour, baking powder and salt. Mix, adding splashes of milk in a few tablespoons at a time to help ease it into a smooth batter.
Mix in the blueberries with a spatula.
In a small bowl, add the turbinado sugar, ginger and lemon zest. Use your fingers to press the ginger and zest into the sugar, rubbing the zest and ginger in. It should start to smell amazing, and the sugar should take on the texture of damp sand, set aside.
Line or grease a jumbo muffin tin and equally portion the batter into each cup. This will make six jumbo muffins or twelve standard-sized muffins (see notes). Sprinkle with a generous helping of lemon ginger sugar.
Bake for 32-35 minutes or until the tops are domed and golden and you no longer hear any "bubbling" of the batter. (The toothpick trick won't work here, unfortunately, you'll run into some blueberries!)
Let cool for a few minutes, then enjoy.