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Blueberry-Coconut-Macadamia Muffins Recipe

Looking for an easy Blueberry-Coconut-Macadamia Muffins recipe? Learn how to make Blueberry-Coconut-Macadamia Muffins using healthy ingredients.


Submitted by christinavt

Makes 12 servings



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. From eatingwell.com. unsweetened coconut , all-purpose flour, plus , brown sugar, macadamia nuts, canola oil, , whole-wheat pastry flour or whole-wheat flour , baking powder , baking soda , salt , cinnamon , egg , egg white , nonfat buttermilk or nonfat milk plus lemon juice , butter, coconut or vanilla extract , fresh or frozen (not thawed) blueberries cvt

Recipe Ingredients for Blueberry-Coconut-Macadamia Muffins

23 g (1/4 cup) dried unsweetened coconut (12108)
2 tablespoons all-purpose flour, plus
3/4 cup all-purpose flour, divided
2 tablespoons brown sugar, plus
1/2 cup brown sugar, divided
5 tablespoons chopped macadamia nuts, divided
2 tablespoons canola oil, divided
1 cup whole-wheat pastry flour (89278)or whole-wheat flour
1 teaspoon baking powder (18369)
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1 large egg
1 large egg white
3/4 cup (nonfat) buttermilk (97265)or 3/4 cup nonfat milk plus 2 tsp lemon juice
2 tablespoons butter, melted
1/2 teaspoon coconut (2050)or vanilla extract
1 1/2 cups fresh or frozen blueberries

Recipe Directions for Blueberry-Coconut-Macadamia Muffins

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

  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.

  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.

  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.

  5. 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.

Categories

Berries, Dairy, Breads, Breakfast, Brunch, Snacks, American, Bake, Vegetarian

Nutrition Facts
Serving Size 77.6g
Amount Per Serving
Calories
198
Calories from Fat
79
% Daily Value*
Total Fat
8.8g
14%
Saturated Fat
2.7g
13%
Trans Fat
0.0g
Cholesterol
23mg
8%
Sodium
133mg
6%
Potassium
84mg
2%
Total Carbohydrates
26.2g
9%
Dietary Fiber
2.3g
9%
Sugars
10.2g
Protein
3.8g
Vitamin A 2% Vitamin C 3%
Calcium 6% Iron 7%
* Based on a 2000 calorie diet

Nutritional details are an estimate and should only be used as a guide for approximation.
Legend

Fat
Protein
Carbs
Alcohol
Other

Calorie Breakdown
Nutrition Breakdown
Daily Values
Daily Values

Health Information

Nutrition Grade
96% confidence
C
    Bad points
  • High in sugar
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