Blueberry-Coconut-Macadamia Muffins

Name: Blueberry-Coconut-Macadamia Muffins
Total time: 1 h
Ingredients: ¼ cup unsweetened coconut; 2 tablespoons plus 3/4 cup all-purpose flour, divided; 2 tablespoons plus 1/2 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; 3/4 cup nonfat buttermilk, (see Tip); 2 tablespoons butter, melted; ½ teaspoon coconut or vanilla extract; 1 ½ cups fresh or frozen (not thawed) blueberries

13 Ratings
13 Reviews

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

Gallery

Recipe Summary

total:

1 hr

Servings:

Nutrition Profile:

Nutrition Info

Directions

Step 1
Preheat oven to 400 degrees F. Coat a 12-cup muffin pan with cooking spray.

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Step 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.
Step 3
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.
Step 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.

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

13 Ratings

5 star values: 6
4 star values: 5
3 star values: 2
2 star values: 0
1 star values: 0

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RaisinHell91

12/31/2018

These were delicious fresh out of the oven but just ok the next day.

Karen Violette Mattock

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!

EatingWell Member

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!

evanaraphoenix@gmail.com

04/14/2013

Good, but don't keep we'llThese 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!

pashen@me.com

11/25/2012

Fantastic muffinsThese 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 daysPros: tastyCons: lots of sugar, lots of ingredients, time consuming

EatingWell Member

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

roscoe.kimberly@gmail.com

01/19/2011

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.

EatingWell Member

01/19/2011

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.

anitagambill@frontier.com

11/11/2010

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.

EatingWell Member

11/11/2010

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.

EatingWell User

08/30/2010

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.

mskimberlyjones@gmail.com

01/07/2010

I had fresh rasberries so I used those instead of blueberries and they were absolutely delicious. Surprisingly filling for a little muffin

EatingWell Member

01/07/2010

I had fresh rasberries so I used those instead of blueberries and they were absolutely delicious. Surprisingly filling for a little muffin

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Blueberry-Coconut-Macadamia Muffins

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (13)

All Reviews for Blueberry-Coconut-Macadamia Muffins

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Blueberry-Coconut-Macadamia Muffins

Gallery

Recipe Summary

Nutrition Profile:

Ingredients

Directions

Tips

Nutrition Facts

Reviews (13)

All Reviews for Blueberry-Coconut-Macadamia Muffins