Blueberry-Coconut-Macadamia Muffins
- Ready In:
- 35mins
- Ingredients:
- 18
- Yields:
-
12 muffins
- Serves:
- 12
ingredients
- 1⁄4 cup unsweetened coconut
- 2 tablespoons all-purpose flour, divided
- 3⁄4 cup all-purpose flour, divided
- 2 tablespoons brown sugar, divided
- 1⁄2 cup brown sugar, divided
- 5 tablespoons macadamia nuts, chopped and divided
- 2 tablespoons canola oil, divided
- 1 cup whole wheat pastry flour or 1 cup 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 fat-free buttermilk
- 2 tablespoons butter, melted
- 1⁄2 teaspoon coconut extract or 1/2 teaspoon vanilla extract
- 1 1⁄2 cups fresh blueberries or 1 1/2 cups frozen blueberries
directions
- Preheat oven to 400°F.
- Coat a 12-cup muffin pan with cooking spray.
- 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.
- 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.
- 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.
- Drizzle with honey for an added touch of sweetness,.
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RECIPE SUBMITTED BY
Elaine
Uniontown, Ohio