Blueberry-Coconut-Macadamia Muffins

by Jessica on July 10, 2009

For the last couple of weeks, I’ve been on this huge coconut kick. I’ve also got all of these berries in the fridge that need to be used before they start to go bad. So when I came across this recipe, I knew these muffins had to be made immediately. 🙂 I love coconut (obviously), I love macadamia nuts and I love blueberries… these would be perfect, right?!


They were… they SO were. I had one for dessert and two with my Decaf Americano for breakfast the next morning. This is a great muffin for Summer – and good for you, too!

Blueberry-Coconut-Macadamia Muffins
Adapted from: Cooking Light, August/September 2006

Makes 12 muffins
2 tbsp plus 3/4 c all-purpose flour, divided
2 tbsp plus 1/2 c brown sugar, divided
5 tbsp chopped macadamia nuts, divided
2 tbsp canola oil, divided
1 c whole-wheat pastry flour or 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 c nonfat buttermilk
2 tbsp butter, melted
1/2 tsp coconut extract
1-1/2 c fresh or frozen (not thawed) blueberries


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

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.


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{ 10 comments… read them below or add one }

1 Little Michelle July 10, 2009 at 5:22 pm

Cool information. Love the site!


2 Katie July 10, 2009 at 5:49 pm

OH MY GOSH those look so freaking good!! I love blueberry muffins, but these look really fantastic with macadamia AND coconut too! 🙂


3 Kayla July 10, 2009 at 8:14 pm

Yum! And I love those wrappers.


4 nutmegnanny July 10, 2009 at 8:20 pm

These look so delicious! I love how nutty and crunchy they look…yum!


5 NasiLemakLover July 10, 2009 at 8:55 pm

wah, this look delicious, and I love the paper cup. Can post some to me, hehehe..


6 pamela July 11, 2009 at 3:02 pm

Okay…I’m gonna have to copy you and try these!! They look fabulous!


7 Tracey July 12, 2009 at 5:01 pm

Coconut and blueberry sounds like such a yummy combination! I’m not big on nuts so I’d leave those out but I’m sure they’d still be terrific. Love the cute cupcake liners.


8 UPrinting July 17, 2009 at 1:25 am

Oh yummy! Macadamia, blueberry, and coconut in one muffin. This may just be the best muffin ever. 😀 Thanks for sharing the recipe!


9 Lynne July 18, 2009 at 2:52 pm

Three of my favorite things-blueberries, coconut and macadamia! What a great combo. The muffins look fab.


10 Colleen July 22, 2009 at 3:58 pm

Great flavors to combine in a muffin – looks delicious!


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