Blueberry Hawaiian Muffins

There’s probably no one who likes blueberries more than I do. I like them fresh or any way they are prepared. I’ve collected blueberry recipes for quite some time, and this muffin recipe is one of my favorites.

I selected some of my other favorites and had them printed as a cookbook called Blueberry Bistro to do a fund raiser for the Sjogren’s Syndrome Foundation. The cookbooks sold out quickly and the fundraiser was a success.

I put the cookbook together last year, but that doesn’t mean I’m finished collecting. 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. 

Topping 
In a small bowl, combine coconut, 2 T. flour, 2 T. brown sugar, and 2 T. macadamia nuts. Drizzle with 1 T. oil; stir to combine, set aside.

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

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 add a yummy denseness to the muffin. These muffins will give you a little tropical vacation to enjoy for breakfast.