Combine all of the dry ingredients, including brown sugar and granulated sugar, in one large bowl. Add the blueberries and mix to distribute so the blueberries are completely coated in flour.
Whisk together the mashed banana, eggs, vanilla, melted butter, and greek yogurt in a separate bowl until combined and no yellow streaks from the eggs remain.
Pour the wet ingredients into the dry ingredients and mix with a wooden spoon or rubber spatula until it's just combined, being careful not to over-mix. Some small lumps are okay.
Allow the muffin batter to rest for at least 30 minutes to give the batter time to react and rise. See note 2 for refrigerating the batter overnight. You can bake them immediately if you’re short on time, but allowing the batter to rest results in fluffy tall muffins.
Before they’re done resting, preheat the oven to 350°F. Line a muffin pan with paper liners and spray them with cooking spray.
Evenly distribute the batter between the 12 liners using a large ice cream scoop or spoon, being careful not to knock the air out of the batter as you scoop. They should fill each muffin tin all the way full. Dot the tops with a few extra blueberries and sprinkle with raw sugar.
Bake the banana blueberry muffins for 20-23 minutes or until the edges are golden brown, the blueberries have burst, and a toothpick in the center comes out clean with a few moist crumbs.