Makes about 12 small muffins
2 cups all-purpose flour
1/2 cup fresh or frozen unsweetened blueberries
1/4 cup orange juice
1/2 cup yogurt
1/4 cup oil
1 cup plus 1 tbsp sugar
1/2 tspn baking powder
1/4 tspn salt
1/8 tspn baking soda
1/8 tspn ginger (optional)
2 tbsp coconut flakes (optional)
Eggless Recipe These muffins can be easily made eggless by replacing the egg in this way: 1 egg = 2 tbsp yogurt + 1/2 tsp baking soda + 1 tbsp oil
Preheat the oven to 380 deg F.
In a small bowl, combine the orange juice, ginger, egg and oil until blended. Then mix in the yogurt and blend again.
Combine the flour, 1 cup sugar, baking powder, salt and baking soda in another bowl; stir into the liquid mixture just until moistened. Fold in the blueberries.
Use paper liners to line the muffin cups; fill each cup two-thirds full with the batter.
Combine the remaining sugar & coconut flakes; sprinkle evenly over the batter.
Increase the oven temperature to 400° and bake for 18-20 minutes, rotating the muffin tray halfway through.
Cool for 5 minutes on the wire rack, then turn them out onto a kitchen towel, and allow to cool completely before you serve them.
These Blueberry Muffins can be stored for upto 3 days in an airtight container, in a cool dry place.