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.
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
Goooooooooooooood morning yum
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.
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
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!