Sunday, May 29, 2011

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.


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, 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.


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.


Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined.



Fold in the blueberries and the remaining 3 T. macadamia 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 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. These muffins will give you a little tropical vacation to enjoy for breakfast.


5 comments:

  1. I love the combination of goodness packed in these oh so yummy come see what I shared at http://shopannies.blogspot.com

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  2. love it!!! looks yummy... I would LOVE for you to link it to my Pin Inspirational Thursday Linky pweease.. :)) http://theartsygirlconnection.blogspot.com/2011/10/pinspirations-pinterest-inspirational.html.. PS:officially following ya with smiles..:))

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  3. I am a blueberry lover also and they are so good for you too! I am trying to grow my own and now that we are here permanently I may have more luck. Thanks for sharing such a yummy recipe!

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  4. I love muffins and especially as a snack for my girls. So glad I stopped by Muffin Monday link and found you. And if you get a chance, please swing by my linky (Friday Food) and share this recipe.

    http://www.momtrends.com/2011/10/friday-food-pumpkin-spice-cupcakes-recipe-linky/

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  5. These look wonderful. My little guy loves blueberries, and coconut for that matter!

    Thanks for linking up to Momtrends this week.

    ~Shannon, Food Channel Editor, Momtrends.com

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