Blueberry-Coconut-Macadamia Muffins Recipe

Name: Blueberry-Coconut-Macadamia Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: ¼ cup unsweetened coconut; 2 tablespoons all-purpose flour, divided; ¾ cup all-purpose flour, divided; 2 tablespoons brown sugar, divided; ½ cup brown sugar, divided; 5 tablespoons macadamia nuts, chopped and divided; 2 tablespoons canola oil, divided; 1 cup whole wheat pastry flour or 1 cup 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 fat-free buttermilk; 2 tablespoons butter, melted; ½ teaspoon coconut extract or ½ teaspoon vanilla extract; 1 ½ cups fresh blueberries or 1 ½ cups frozen blueberries

Servings: persons

¼ cup unsweetened coconut
2 tablespoons all-purpose flour, divided
¾ cup all-purpose flour, divided
2 tablespoons brown sugar, divided
½ cup brown sugar, divided
5 tablespoons macadamia nuts, chopped and divided
2 tablespoons canola oil, divided
1 cup whole wheat pastry flour or 1 cup 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 fat-free buttermilk
2 tablespoons butter, melted
½ teaspoon coconut extract or ½ teaspoon vanilla extract
1 ½ cups fresh blueberries or 1 ½ cups frozen blueberries

1
Preheat oven to 400F.
2
Coat a 12-cup muffin pan with cooking spray.
3
Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl.
4
Drizzle with 1 tablespoon oil; stir to combine.
5
Set aside.
6
Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
7
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.
8
Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
9
Add blueberries and the remaining 3 tablespoons nuts; stir just to combine.
10
Divide the batter among the prepared muffin cups.
11
Sprinkle with the reserved coconut topping and gently press into the batter.
12
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.
13
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.
14
Drizzle with honey for an added touch of sweetness,.

874

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 18 ingredients. The key ingredients include: ¼ cup unsweetened coconut, 2 tablespoons all-purpose flour, divided, ¾ cup all-purpose flour, divided, 2 tablespoons brown sugar, divided, and more.

Yes, Blueberry-Coconut-Macadamia Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry-Coconut-Macadamia Muffins

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