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Blueberry, Coconut and Macadamia Nut Muffins

Blueberry, Coconut and Macadamia Nut Muffins
This Recipe Is:

WebMD Recipe from EatingWell.com

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.

Ingredients
Prep: 20 | Total Time: 60
  • 1/4 cup
    coconut, unsweetened
  • 2 tablespoons
    all-purpose flour, divided; plus 3/4 cup
  • 5 tablespoons
    macadamia nuts, chopped, divided
  • 2 tablespoons
    canola oil, divided
  • 1 cup
    whole-wheat pastry flour, 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
  • 2 tablespoons
    butter, melted
  • 1/2 teaspoon
    coconut, or vanilla extract
  • 1 1/2 cups
    blueberries, fresh or frozen; not thawed
  • 5 tablespoons
    macadamia nuts, chopped, divided
Instructions
  1. Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
  2. 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.
  3. 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.
  4. 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.
Nutritional Information

Makes: 12 muffins
  • Calories203
  • Fat9 g
    • Saturated fat3 g
  • Cholesterol23 mg
  • Carbohydrates28 g
    • Dietary fiber2 g
  • Protein4 g
  • Sodium122 mg
* Nutritional Guidelines based on the USDA's MyPlate Standards.
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