Blueberry - Coconut - Nut Muffins

Does that picture look yummy or what?  Nutty, sweet and fruity, this muffin bursts with the flavors of the tropics.  The one-two punch of coconut and macadamia nuts in this luxurious muffin will make you think you’re having your morning coffee in > Hawaii <. This recipe was adapted from Eating Well Magazine, and is every bit as delicious as the picture.  I altered it a little based on what I had on hand, and it turned out so amazing.  This was my first time making a really killer blueberry muffin, and I wouldn't change anything about the recipe.  Also, these muffins are surprisingly healthy!  They're made with whole wheat flour, healthy oils, and fresh fruit, so you don't have to feel guilty about eating more than one(: Drizzle them with honey and a dollop of whipped cream for an added touch of sweetness.


Make Ahead Tip: Store, individually wrapped, at room temperature for up to 2 days or in the freezer for up to 1 month. To reheat, remove plastic wrap, wrap in a paper towel and microwave on High for 30-45 seconds.

Yield: 12 muffins

Ingredients: 

1/4 cup sweetened coconut; 

2 tbsp plus 3/4 cup all-purpose flour, divided; 

2 tbsp plus 1/2 cup brown sugar, divided; 

5 tbsp chopped macadamia nuts (or any other nuts of your preference), divided;

2 tbsp vegetable or canola oil, divided; 

1 cup whole-wheat flour; 

1 tsp baking powder; 

1/4 tsp baking soda; 

1/8 tsp salt; 

1/2 tsp ground cinnamon; 

1 large egg; 

1 large egg white; 

3/4 cup nonfat buttermilk (regular is fine too); 

2 tbsp butter, melted; 

1/2 tsp coconut or vanilla extract (I used vanilla, but I wish I had coconut!!); 

1 1/2 cups fresh blueberries (make sure they're not wet, or they will sink to the bottom)

Garnish/toppings: honey, butter, and/or whipped cream (optional)

Instructions:

1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

2. Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

3. Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

4. Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 15-20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

5.  Serve warm with desired toppings.