Blueberry-Coconut-Macadamia Muffins

Blueberry-Coconut-Macadamia Muffins

24 Reviews
From: EatingWell Magazine, August/September 2006

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.

Ingredients 12 servings

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Original recipe yields 12 servings
Nutrition per serving may change if servings are adjusted.
  • ¼ cup unsweetened coconut
  • 2 tablespoons plus ¾ cup all-purpose flour, divided
  • 2 tablespoons plus ½ 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
  • ¼ teaspoon baking soda
  • ⅛ teaspoon salt
  • ½ teaspoon ground cinnamon
  • 1 large egg
  • 1 large egg white
  • ¾ cup nonfat buttermilk, (see Tip)
  • 2 tablespoons butter, melted
  • ½ teaspoon coconut or vanilla extract
  • 1½ cups fresh or frozen (not thawed) blueberries


  • Active

  • Ready In

  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 ¾ cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining ½ 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.
  • 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,, and Bob's Red Mill, (800) 349-2173,
  • 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 information

  • Serving size: 1 muffin
  • Per serving: 203 calories; 9 g fat(3 g sat); 2 g fiber; 28 g carbohydrates; 4 g protein; 4 mcg folate; 21 mg cholesterol; 13 g sugars; 92 IU vitamin A; 2 mg vitamin C; 21 mg calcium; 1 mg iron; 122 mg sodium; 60 mg potassium
  • Carbohydrate Servings: 2
  • Exchanges: 2 starch, 1½ fat

Reviews 24

December 31, 2018
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By: RaisinHell91
These were delicious fresh out of the oven but just ok the next day.
October 16, 2016
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By: Karen Violette Mattock
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!
July 23, 2014
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By: EatingWell User
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.
April 27, 2014
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By: EatingWell User
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.
April 14, 2013
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By: evanaraphoenix
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!
November 25, 2012
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By: pashen
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
March 06, 2012
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By: EatingWell User
These are horrible recipes, full of dairy and egg and sugar. Who eats these things? Surely not people who care about health.
February 03, 2012
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By: EatingWell User
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.
January 19, 2011
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By: roscoe.kimberly
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.
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