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Blueberry-Coconut-Macadamia Muffins

From: EatingWell

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. Drizzle with honey for an added touch of sweetness.

Servings: 12 muffins
Prep: 20 mins
Total: 1 hr
Rated : 
 by 2 people
1/4 cup  unsweetened coconut
2 tablespoons plus 3/4 cup  all-purpose flour, divided
2 tablespoons plus 1/2 cup  brown sugar, divided
5 tablespoons  chopped macadamia nuts, divided
2 tablespoons  canola oil, divided
1 cup  whole-wheat pastry flour (see Source) or whole-wheat flour
1 teaspoon  baking powder
1/4 teaspoon  baking soda
1/8 teaspoon  salt
1/2 teaspoon  ground cinnamon
1   large egg
1   large egg white
3/4 cup  nonfat buttermilk, (see Tip)
2 tablespoons  butter, melted
1/2 teaspoon  coconut or vanilla extract
1 1/2 cups  fresh or frozen (not thawed) blueberries
1. Preheat oven to 400 degrees 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 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.
Source: Look for whole-wheat pastry flour in the natural-foods section of large supermarkets and natural-foods stores. Sources include King Arthur Flour, (800) 827-6836,, and Bob's Red Mill, (800) 349-2173,
Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.
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.
Nutrition Facts
Calories 202, Total Fat 9 g, Saturated Fat 3 g, Monounsaturated Fat 4 g, Cholesterol 23 mg, Sodium 122 mg, Carbohydrate 28 g, Fiber 2 g, Protein 4 g, Potassium 55 mg. Exchanges: Starch 2,Fat 1.5.
Percent Daily Values are based on a 2,000 calorie diet

What do you think? Rate this recipe!
rbk_td wrote:

Delicious. I totally loved them. I actually got 15 smaller muffins but they really turn out great. I would put more coconut topping on them though.

8/27/2013 07:39:21 PM Report Abuse

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