Preheat oven to 425 degrees
Line a muffin tin with 12 cupcake paper liners
Put into a large bowl the flour, baking powder, salt, and 1 cup sugar
Add coconut and oats, gently mix together with the flour mixture
In another bowl, gently whisk the eggs
Add milk, vanilla, zest, and orange juice to the eggs, stir gently
Make a well in the flour mixture and pour in the egg/milk/juice mixture. Gently incorporate until there is no dry flour but lumps are okay
Add the blueberry Greek yogurt, gently stir in
Add the blueberries and again gently stir in
Divide evenly among the 12 - 16 paper liners, they will be quite full.
Bake at 425 degrees for 5 minutes, lower temperature to 350 degrees and bake for an additional 10 to 15 minutes - until toothpick comes out clean
With the 2 TBS sugar, sprinkle each muffin
Remove to cooling rack and let cool
Serve now or store in an airtight container for later