Blueberry Cupcakes

Ingredients

• 1 large Yukon Gold potato, peeled and cut into small chunks
• 3/4 cup whole-wheat pastry flour (see Note)
• ¾ cup cake flour
• 1 ½ teaspoons baking powder
• ½ teaspoon baking soda
• ½ teaspoon salt
• ¾ cup granulated sugar
• ¼ cup canola oil
• 1 large egg
• 1/2 teaspoon coconut extract or vanilla extract
• 1/2 cup nonfat buttermilk (see Tip)
• 1 cup blueberries, fresh or frozen (thawed and drained), plus fresh blueberries for garnish

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