Preheat the oven to 365 degrees F. Combine the flour, sugar, baking powder and cinnamon in a large bowl.
In a separate bowl, combine the eggs, yogurt, oil and buttermilk and whisk until fully combined.
Pour the wet ingredients into the dry mixture and gently mix together by hand until just before the wet and dry ingredients are almost fully incorporated. Do not over mix.
Gently fold in the fresh blueberries and white chocolate chips with your hands.
Scoop into 36 paper-lined 5-ounce muffin tins and bake until a toothpick comes out clean, 25 to 30 minutes. Let cool for 10 minutes and garnish with powdered sugar.
This recipe was provided by a chef, restaurant or culinary professional. It has not been tested for home use.