Holy Bluebs
2½ teaspoons baking powder2 large eggs plus 2 large egg yolks, beaten to blend2 teaspoons fresh lemon juicePreheat oven to 425°. Lightly coat cups of a standard 12-cup muffin pan with nonstick spray. Whisk all-purpose flour, whole wheat flour, granulated sugar, baking powder, salt, and nutmeg in a large bowl to combine. Add 1½ cups blueberries and gently stir until evenly distributed.
Whisk eggs, yogurt, butter, lemon zest, lemon juice, and vanilla in a medium bowl until combined and creamy, about 30 seconds. Gently fold egg mixture into dry ingredients just to combine . Divide batter evenly among muffin cups. Top with remaining ½ cup blueberries, gently pressing to adhere . Sprinkle with raw sugar.
Bake muffins, rotating pan halfway through, until a tester inserted into the center comes out clean, 25–30 minutes. Transfer pan to a wire rack and let muffins cool in pan 5 minutes. Turn out onto rack and let cool completely.
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