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Blueberry-Coconut-Macadamia Muffins

Rating: 4.54 stars
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1

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.

Carolyn Malcoun
Source: EatingWell Magazine, August/September 2006

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Recipe Summary

total:
1 hr
Servings:
12

Nutrition Profile:

Nutrition Info
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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

Serving Size: 1 muffin
Per Serving:
203 calories; protein 3.8g; carbohydrates 28.5g; dietary fiber 2.3g; sugars 13.1g; fat 8.7g; saturated fat 2.9g; cholesterol 20.8mg; vitamin a iu 91.9IU; vitamin c 1.9mg; folate 3.8mcg; calcium 20.6mg; iron 0.7mg; magnesium 9.4mg; potassium 60.2mg; sodium 121.9mg; thiamin 0.1mg.
Exchanges:

2 starch, 1 1/2 fat

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Reviews (8)

Read More Reviews
24 Ratings
  • 5 star values: 17
  • 4 star values: 5
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 1
Reviews:
Most Helpful Most Positive Least Positive Newest
EatingWell User
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
roscoe.kimberly@gmail.com
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
EatingWell User
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
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EatingWell User
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
EatingWell User
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
EatingWell User
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
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evanaraphoenix@gmail.com
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
EatingWell User
Rating: 5 stars
10/30/2011
Excellent recipe as is!! Read More
EatingWell User
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
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