Preheat the oven to375°F. Line a muffin pan with papers.
In a bowl, add flour, baking soda, baking powder, and salt. Mix together and set aside.
In a second bowl, beat the oil and sugar together by hand or with an electric mixer. Add eggs and continue to beat mixture. Add yogurt and vanilla extract and mix well.
Gently fold the dry ingredients into the wet ingredients. Gently fold the blueberries and white chips into the batter.
Scoop the batter into the prepared muffin tin using a ¼ cup scoop for each muffin.
Bake for 20-25 minutes, until a toothpick inserted comes out clean.
Remove from oven, cool on a rack before serving.