View cart background image
Get Timely and Delicious Recipe Updates
Poll: Food Fight!

Blueberry-Coconut-Macadamia Muffins

Source: © EatingWell Magazine
Recipe Reviews Add to Fav Save Recipe View Fav view my favorites Email Friend email recipe to a friend
Rating: 5   Reviews: 2 See Reviews
Rate/Review this Recipe
Active Time:  20 Minutes
Total Time:  1 Hour
  12 muffins
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.

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.
1/4 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
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 (see Tip)
2 tablespoons  butter, melted
1/2 teaspoon  coconut or vanilla extract
1 1/2 cups  fresh or frozen (not thawed) blueberries
Blueberry-Coconut-Macadamia Muffins Recipe at
Preheat oven to 400°F. Coat a 12-cup muffin pan 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. Set aside.

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.

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.

Recipe reprinted by permission of © EatingWell Magazine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Blueberry Muffins
 Blueberry Breakfast
Nutrition Facts per Serving
Yield:   12 muffins
Calories: 202
Fat. Total: 9g
Protein: 4g
Carbohydrates, Total: 28g
Fat, Saturated: 3g
Fiber: 2g
Cholesterol: 23mg
Sodium: 122mg
% Cal. from Fat: 40%
Spotlight Recipe Review See all 2 reviews »

Rating: 5
by: Elly Reviewed: 05/20/2010
This is one exceptional recipe!! DEEElicious!!!
31 people gave this Cheers. Click here to Cheer this review. Report Violation
Save Recipe Send to Friend Similar Recipes
Recipe error? Contact customer service.
McAfee Secure sites help keep you safe from identity theft, credit card fraud, spyware, spam, viruses and online scams 


Price Match Guarantee
Satisfaction Guarantee
Shopping Rewards

Recommended Items for You



Who doesn't? Get recipes now.