Blueberry Hawaiian Muffins

There's probably no one who likes blueberries more than I do, except maybe for my grandson Charlie. I like them fresh or any way they are prepared. The recipe that I am making today is originally from EatingWell, but it is also one that I included in my own collection of recipes called Blueberry Bistro.

I have been collecting all kinds of blueberry recipes, and had them printed as a cookbook as a fund raiser for the Sjogren's Syndrome Foundation. The cookbooks sold quickly and the fundraiser was a success.

I put this book together last year, but that doesn't mean that I am finished collecting blueberry recipes. I'll always try a new blueberry recipe. If you have a good one, send it my way, please!

Print Recipe

Blueberry Hawaiian Muffins
1/4 cup unsweetened coconut
2 T. plus 3/4 cup all purpose flour, divided
2 T. plus 1/2 cup brown sugar, divided
5 T. chopped macadamia nuts, divided
2 T. canola oil, divided
1 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. ground cinnamon
1 large egg
1 large egg white
3/4 cup non-fat buttermilk
2 T. butter, melted
1/2 tsp. coconut or vanilla extract
1 1/2 cup fresh or frozen (not thawed) blueberries

Preheat oven to 400 degrees F. Coat a standard muffin pan with non stick cooking spray. Notice that several ingredients in this recipe have a divided use. That's because we will be making a topping for the muffins as the first step with part of the ingredients.

In a small bowl, combine coconut (The recipe calls for unsweetened, but I used sweetened. Some things just aren't available at my local grocery store.), 2 T. flour, 2 T. brown sugar, and 2 T. macadamia nuts.

Drizzle with 1 T. oil; stir to combine, set aside. This mixture will be used for the topping.


Next, we'll mix the dry ingredients for the muffins.

In a medium bowl, whisk the remaining 3/4 cup all purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Then combine the wet ingredients.

In another bowl, whisk the remaining 1/2 cup brown sugar, the remaining 1 T. oil, egg, egg white, buttermilk, melted butter and coconut extract (or vanilla extract) until well combined.

Then put the dry ingredients together with the wet ingredients.

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 T. macadamia nuts . . .

stir just to combine.

The batter is finished, so now we need a muffin pan that has been sprayed with non stick cooking spray.

Divide the batter among the prepared muffin cups.

Then we'll need the topping mixture that we set aside.

Sprinkle with the reserved coconut topping and gently press into the batter.

Bake at 400 degrees F for about 20 minutes. or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes.

Then remove from the pan and let cool on a wire rack at least 5 more minutes before serving. Makes 12 muffins.

These are not your typical blueberry muffins. They have a lot going on - first of all the macadamia nuts and coconut give them a unique taste and crunch, and the whole wheat flour and brown sugar just add a little yummy denseness to the muffin. Hope you enjoy these!




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mom Trends Friday Food

There's probably no one who likes blueberries more than I do, except maybe for my grandson Charlie. I like them fresh or any way they are prepared. The recipe that I am making today is originally from EatingWell, but it is also one that I included in my own collection of recipes called Blueberry Bistro.

I have been collecting all kinds of blueberry recipes, and had them printed as a cookbook as a fund raiser for the Sjogren's Syndrome Foundation. The cookbooks sold quickly and the fundraiser was a success.

I put this book together last year, but that doesn't mean that I am finished collecting blueberry recipes. I'll always try a new blueberry recipe. If you have a good one, send it my way, please!

Print Recipe

Blueberry Hawaiian Muffins
1/4 cup unsweetened coconut
2 T. plus 3/4 cup all purpose flour, divided
2 T. plus 1/2 cup brown sugar, divided
5 T. chopped macadamia nuts, divided
2 T. canola oil, divided
1 cup whole wheat flour
1 tsp. baking powder
1/4 tsp. baking soda
1/8 tsp. salt
1/2 tsp. ground cinnamon
1 large egg
1 large egg white
3/4 cup non-fat buttermilk
2 T. butter, melted
1/2 tsp. coconut or vanilla extract
1 1/2 cup fresh or frozen (not thawed) blueberries

Preheat oven to 400 degrees F. Coat a standard muffin pan with non stick cooking spray. Notice that several ingredients in this recipe have a divided use. That's because we will be making a topping for the muffins as the first step with part of the ingredients.

In a small bowl, combine coconut (The recipe calls for unsweetened, but I used sweetened. Some things just aren't available at my local grocery store.), 2 T. flour, 2 T. brown sugar, and 2 T. macadamia nuts.

Drizzle with 1 T. oil; stir to combine, set aside. This mixture will be used for the topping.


Next, we'll mix the dry ingredients for the muffins.

In a medium bowl, whisk the remaining 3/4 cup all purpose flour, whole wheat flour, baking powder, baking soda, salt, and cinnamon.

Then combine the wet ingredients.

In another bowl, whisk the remaining 1/2 cup brown sugar, the remaining 1 T. oil, egg, egg white, buttermilk, melted butter and coconut extract (or vanilla extract) until well combined.

Then put the dry ingredients together with the wet ingredients.

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 T. macadamia nuts . . .

stir just to combine.

The batter is finished, so now we need a muffin pan that has been sprayed with non stick cooking spray.

Divide the batter among the prepared muffin cups.

Then we'll need the topping mixture that we set aside.

Sprinkle with the reserved coconut topping and gently press into the batter.

Bake at 400 degrees F for about 20 minutes. or until the muffins are golden brown and a toothpick inserted into the center comes out clean.

Let cool in the pan for 10 minutes.

Then remove from the pan and let cool on a wire rack at least 5 more minutes before serving. Makes 12 muffins.

These are not your typical blueberry muffins. They have a lot going on - first of all the macadamia nuts and coconut give them a unique taste and crunch, and the whole wheat flour and brown sugar just add a little yummy denseness to the muffin. Hope you enjoy these!




This recipe was shared with:
Talking Dollars and Cents Muffin Monday
Mom Trends Friday Food