The month of July has been declared National July Belongs to Blueberries Month, and July 11 is National Blueberry Muffin Day. So if you guessed that I made blueberry muffins today you’d be right. Now I know you readers are getting and reading this post the next day, but that’s OK since the whole month is devoted to blueberries, and any day you have one of these little gems will be a good day.
Whenever I eat one of these muffins I feel like I’ve gone on vacation. They remind me of the Caribbean with their hint of coconut, and I think of palm trees swaying and Hawaiian music when I taste the macadamia nuts. I think you get the picture. I’ve made them many times in the past and I keep coming back to them because they are so good. They taste as good as a cupcake with less sugar, fat and calories and they fit right into my week devoted to berry recipes. Let’s get started making them.
Servings: 12 muffins
- 1/4 cup flaked coconut
- 2 Tablespoons plus 3/4 cup all-purpose flour
- 2 Tablespoons plus 1/2 cup brown sugar
- 5 Tablespoons chopped macadamia nuts, divided
- 2 Tablespoons canola oil, divided
- 1 cup whole-wheat flour, or white whole wheat flour
- 1 teaspoon baking powder
- 1/4 teaspoon baking soda
- 1/8 teaspoon salt
- 1 large egg
- 1 large egg white
- 3/4 cup nonfat buttermilk ( no buttermilk? Put 1 Tablespoon lemon juice in a 1-cup measure, add milk to make 3/4 cup)
- 2 Tablespoons butter, melted
- 1/2 teaspoon coconut or vanilla extract
- 1 1/2 cup fresh or frozen blueberries
- Preheat oven to 400 degrees. Coat a 12 cup muffin pan with cooking spray, or line with muffin liners.
- Combine coconut, 2 Tablespoons flour, 2 Tablespoons brown sugar, and 2 Tablespoons macadamia nuts in a small bowl. Drizzle with 1 Tablespoon canola oil and stir with a fork to combine. Set aside.
- In a medium bowl put 3/4 cup flour, the whole-wheat flour, baking powder, baking soda, salt and cinnamon. Whisk to combine.
- In another bowl put the 1/2 cup brown sugar, the remaining 1 Tablespoon canola oil, egg and egg white, buttermilk, melted butter, and coconut or vanilla extract. Whisk these together until well combined.
- Make a well in the center of the dry ingredients and pour in the wet ingredients, stir just to moisten. Stir in the blueberries and remaining nuts.
- Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
- Bake at 400 degrees until golden brown and a wooden pick inserted in the center comes out clean, about 18-20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack.
These muffins are wonderful served warm, but can be easily rewarmed in the microwave by wrapping in a paper towel and microwaving on High for 30-40 seconds. They also freeze well.