In a medium bowl, combine the 2 and 3/4 cup flour, baking powder, baking soda, and salt; set aside.

In a stand-mixer fitted with a paddle attachment, cream the butter and sugar together on medium-high until light and fluffy--about 3 minutes.

Add eggs, one at a time, mixing well after each addition. Add vanilla and almond extracts.

Mix in a third of the dry mixture, followed by a third of the yogurt. Continue to alternate between the dry mixture and yogurt, until everything has been incorporated.

In a separate medium bowl, toss the raspberries, blueberries, white chocolate chips and 2 tablespoons of flour together until evenly coated. Gently fold the berries and white chocolate chips into the muffin batter, being careful not to smash the berries. Batter will be VERY thick.

Spray or line a muffin tin with cupcake liners. Using a large ice cream scoop (mine measures 2.25" across), scoop the batter into the muffin tin.

Allow to cool in the tin for 5 minutes. Transfer to a wire rack to cool completely.

Muffins are best eaten fresh, but will last 4 days in an airtight container at room temperature; or in the freezer for up to 4 months.