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. Source: EatingWell Magazine, August/September 2006

Carolyn Malcoun
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Ingredients

Directions

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

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  • 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.

Tips

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.

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, www.bakerscatalogue.com, and Bob's Red Mill, (800) 349-2173, www.bobsredmill.com.

Tip: No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.

Storage smarts: For long-term freezer storage, wrap your food in a layer of plastic wrap followed by a layer of foil. The plastic will help prevent freezer burn while the foil will help keep off-odors from seeping into the food.

Nutrition Facts

203 calories; 8.7 g total fat; 2.9 g saturated fat; 21 mg cholesterol; 122 mg sodium. 60 mg potassium; 28.5 g carbohydrates; 2.3 g fiber; 13 g sugar; 3.8 g protein; 92 IU vitamin a iu; 2 mg vitamin c; 4 mcg folate; 21 mg calcium; 1 mg iron; 9 mg magnesium;

Reviews (24)

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24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Rating: 4 stars
12/31/2018
These were delicious fresh out of the oven but just ok the next day. Read More
Rating: 5 stars
10/16/2016
I didn't have wheat flour so used white and accidentally left out the 1/2 C brown sugar and the 1 T oil and it STILL came out really well! Sweet enough without the extra sugar and less oil in my body. Light fluffy and yum! Read More
Rating: 4 stars
07/23/2014
These are very good muffins. I subbed walnuts for macadamias. Directions are very cumbersome. Much easier to follow if you separate the topping ingredients in their own short list then the dry ingredients and then wet ones. I retyped it for future use. Read More
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Rating: 5 stars
04/27/2014
Delicious! I have made these twice and my Husband and I loved them! Total fans! I made them with veg oil because I didn't have canola just sub what you have no big deal. Did not make any other substitutions so my review is for the actual recipe. Read More
Rating: 4 stars
04/14/2013
Good but don't keep we'll These were delicious right out of the oven but got a bit dense and gummy after a couple days. I might add more nuts to the batter itself. Some reviewers have said there were too many blueberries but I thought the blueberries and coconut were the best part! Read More
Rating: 4 stars
11/25/2012
Fantastic muffins These muffins were yummy. I totally forgot to add the canola oil but they still turned out really good. I plan to add a bit of cream cheese when I have them for breakfast to add a bit of moisture to them (they are a bit dry). Overall though they are really good and will make breakfast very easy for the next couple of days Pros: tasty Cons: lots of sugar lots of ingredients time consuming Read More
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Rating: 1 stars
03/06/2012
These are horrible recipes full of dairy and egg and sugar. Who eats these things? Surely not people who care about health. Read More
Rating: 4 stars
02/03/2012
Can be improved I am amazed that so many of your recipes call for canola oil. It is ok in a salad - meaning not heated. Once it is heated it becomes a trans fat. Please do some research and you will see coconut oil is so much better. Pros: Sounds delicious Cons: dWhy do your recipes contain canola oil? Why not use coconut oil? Canola oil is so bad heated. Read More
Rating: 5 stars
10/31/2011
We enjoyed these very much. I didn't have coconut or macadamia nuts. Instead I used pecans & the vanilla option. Also sprinkled the tops with chopped pecans and a little brn sugar and some w/walnuts and a little brn sugar. Very good! Read More
Rating: 5 stars
10/30/2011
Excellent recipe as is!! Read More
Rating: 5 stars
10/30/2011
I had fresh rasberries so I used those instead of blueberries and they were absolutely delicious. Surprisingly filling for a little muffin Read More
Rating: 5 stars
10/30/2011
These are awesome. I loved them. Read More
Rating: 5 stars
10/30/2011
This is an excellent recipe. Healthy and delicious. I skipped the macadamia nuts but they were still excellent. Read More
Rating: 5 stars
10/30/2011
These are wonderful muffins!! I made them according to the recipe. YUMMY! These will be much healthier than the box mix. Thank you!! Read More
Rating: 5 stars
10/30/2011
These are our favorite muffins! I make them often and always get great compliments from friends and family. Love to bake. Read More
Rating: 5 stars
10/30/2011
I used all whole wheat flour subbed 1/4 cup unsweetened applesauce for the butter/oil in the batter added some coconut to the batter cut the brown sugar down to 1/3 cup and added an additional 1/3 cup blueberries. Also used coconut extract in lieu of vanilla. These came out magnificently! Everyone that tried them raved and said it was the best blueberry muffin they'd ever had. I will definitely make again and again keeping some in the freezer at all times. These are a winner! Read More
Rating: 5 stars
10/30/2011
I just made this and adjusted a few things because I discovered I was out of a few things. To begin I had no brown sugar - substituted 1/3 c of white sugar and 2 T of sorghum in topping replaced nuts with oatmeal. I substituted 1/4 cup white flour for 1/4 c oatbran - used only whole wheat flour for the remaining flour. I made my own buttermilk and added extra lemon juice. I also added Lemon Zest to the mix. More of a lemon-blueberry muffin but my family loved them. Great recipe Read More
Rating: 5 stars
10/30/2011
Best blueberry muffin recipe I've ever had. Made exactly as recipe stated. I'm glad I checked them at 15 mins cooking time because they were definitely done and golden brown. 20 mins would have been too long in my oven. Really great recipe. Read More
Rating: 5 stars
10/30/2011
Goooooooooooooood morning yum Read More
Rating: 5 stars
10/30/2011
I made these for my boyfriend and I really liked them. I don't like blueberries really:) Took a little bit of work but I think more than worth it. Will make again. Only thing I changed was to substitute oil for the butter since I'm trying to cut back on butter; and added applesauce instead of egg since we are lacto-vegetarians. Read More
Rating: 5 stars
10/30/2011
Very tasty but the macadamia nuts were sort of lost in the overwhelming blueberry flavor. I'd maybe cut down on the berries or use a more tropical fruit instead. I followed the recipe as is but will definitely try this one again with some alterations next time. Read More
Rating: 5 stars
10/30/2011
These were the best muffins I've ever made! I made a few more tablespoons of the crunchy topping than the recipe called for and feel that the little extra sweet crunch on each muffin was what really balanced the flavors...they were perfect!:-) Read More
Rating: 5 stars
10/29/2011
These muffins are delicious and well-worth the time it takes to assemble all the ingredients. The topping adds a fancy touch to make these perfect for serving guests. Read More
Rating: 3 stars
10/29/2011
Good but..... I made this but I made them in a mini muffin pan instead I wanted them to be cute..... However I would not recommend it. There were too many blueberries in each muffin and they stayed a little too moist. So make these stick to a regular muffin pan. Read More