Preheat oven to 425°F. Grease 8 large muffin tins and set aside.
In a standing mixer fitted with a paddle attachment, cream the butter and sugar on high until light and fluffy, about 3 minutes. Beat in the egg for another minute. Beat in the greek yogurt and vanilla extract until combined.
In a small bowl, mix together the flour, baking powder, baking soda, and salt. Reserve 2 tablespoons of the mixture and incorporate the rest into the wet ingredients, mixing until it begins to come together (not fully incorporated). Toss the blueberries with the reserved flour mixture, then fold into the batter, mixing only until combined. Batter will be thick.
Scoop batter into prepared muffin tins, filling all the way to the top. Sprinkle tops with Turbinado sugar, if using. Bake for 5 minutes at 425°F, then turn oven down to 375°F and bake for an additional 15 minutes, until muffins are golden brown and spring back to the touch. Remove from oven and allow to cool for at least 15 minutes before eating!