STEP 1 | PREHEAT
Preheat oven to 190°C. Lightly spray a 12-cup muffin pan with oil or line with paper liners.
STEP 2 | PREPARE THE MIXTURE
Stir flours with sugar, grated ginger, baking powder, cinnamon, baking soda and salt in a large bowl. Furthermore, whisk the egg with yoghurt and oil in a medium bowl. Also, stir egg mixture into the flour mixture, just until combined. Moreover, stir in blueberries. Spoon into muffin cups. Sprinkle tops with candied ginger.
STEP 3 | BAKE
Bake in the centre of the oven until the muffins turn golden brown. It should take about 25 minutes.
STEP 4 | SERVE
Cool muffins in tin for about 10 minutes. Remove them and keep them on a plate for complete cooling. Serve and enjoy.