Blueberry Coconut Macadamia Muffins

Blueberries are in season here and the “u-pick” farms are overflowing with berries.  This recipe adds a little Hawaiian twist to the old stand-by muffin recipe with the addition of coconut and macadamia nuts.

• ¼ cup unsweetened shredded coconut
• 2 tablespoons plus ¾ cup all-purpose flour (divided)
• 2 tablespoons plus ½ cup brown sugar (divided)
• 5 tablespoons chopped macadamia nuts (divided)
• 2 tablespoons canola oil (divided)
• 1 cup whole wheat pastry flour
• 1 teaspoon baking powder
• ¼ teaspoon baking soda
• 1/8 teaspoon fine salt
• ½ teaspoon ground cinnamon
• 1 large egg
• 1 large egg white
• ¾ cup nonfat buttermilk
• 2 tablespoons unsalted butter, melted and cooled (but still liquid)
• ½ teaspoon coconut extract
• 1 ½ cups fresh or frozen (unthawed) blueberries

Preheat oven to 375 degrees.  Coat the muffin pans with cooking spray.

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 and set aside.

Whisk the remaining ¾ cup all-purpose flour, whole wheat pastry flour, baking powder, baking soda, salt and cinnamon in a large bowl.

Whisk the remaining ½ cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter, and coconut 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 the blueberries and the remaining 3 tablespoons nuts; stir just to combine.  Divide the batter evenly among the prepared muffin cups using a level 2” scoop.  Sprinkle the reserved coconut topping on each muffin 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 pans for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes before serving.

Nutritional Info/Muffin:  Calories 132, Fat 6g, Protein 3g, Carbs 18g