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.
From EatingWell: 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.
22 Reviews for Blueberry-Coconut-Macadamia Muffins
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.
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.
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! :-)
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.