Blueberry-coconut-macadamia Muffins

Total Time: 35 mins Preparation Time: 15 mins Cook Time: 20 mins

Ingredients

• 1/4 cup unsweetened coconut
• 2 tablespoons all-purpose flour, divided
• 3/4 cup all-purpose flour, divided
• 2 tablespoons brown sugar, divided
• 1/2 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
• 1/4 teaspoon baking soda
• 1/8 teaspoon salt
• 1/2 teaspoon ground cinnamon
• 1 large egg
• 1 large egg
• 3/4 cup fat-free buttermilk
• 2 tablespoons butter, melted
• 1/2 teaspoon coconut extract or 1/2 teaspoon vanilla extract
• 1 1/2 cups fresh blueberries or 1 1/2 cups frozen blueberries

Recipe

• 1 preheat oven to 400°f.
• 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. drizzle with 1 tablespoon oil; stir to combine. set aside.
• 4 whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, baking powder, baking soda, salt and cinnamon in a medium bowl.
• 5 whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg , buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined.
• 6 make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.
• 7 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.
• 8 bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.
• 9 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.
• 10 drizzle with honey for an added touch of sweetness,.