Sugarless Blueberry Muffins

1 3/4 c. plus 2 tsp. all-purpose flour
1 c. blueberries, picked over and rinsed
1 tbsp. baking powder
1/4 tsp. nutmeg
1/4 tsp. cinnamon
2 eggs
1/4 c. vegetable oil
3/4 c. orange juice
1 tsp. grated lemon or orange rind

Preheat oven to 400 degrees. Spray muffin tin with nonstick vegetable spray or line with baking cups and set aside. Lightly coat the blueberries with the 2 teaspoons flour. (You can shake flour and berries together in a paper bag.) In a large bowl, stir together the 1 3/4 cups flour, baking powder, nutmeg, and cinnamon. In a small bowl, beat the eggs lightly. Add oil, orange juice, and grated rind. Add the liquid to the dry mixture, and stir gently. Before the 2 mixtures are fully combined, fold in the blueberries. Fill each muffin cup about 2/3 full. Bake 20 to 25 minutes.

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