Preheat oven to 425℉. Line a muffin tin with muffin liners.

In a medium-sized bowl, add sugar and 2 tbsp lemon zest. Use your finger tips to massage zest into sugar until fully incorporated. Add eggs, yogurt, and vegetable oil. Whisk well until combined then whisk in milk and extracts.

In a separate larger bowl, whisk together flour, baking powder and soda, and salt. Fold in 2 cups blueberries. Use a rubber spatula or wooden spoon to fold wet mixture into dry.

In a small bowl, massage 1 tbsp lemon zest into ½ cup raw sugar. Pour batter into each muffin liner until just full. Top with a few additional blueberries and sprinkle of sugar/lemon mixture.

Bake for 10 minutes then reduce heat to 350℉ and bake for an additional 8 minutes. Allow muffins to cool in muffin tin for 5 minutes before transferring to wire cooling rack.