Ingredients

• 1/4 cup unsweetened coconut
• 2 tablespoon all-purpose flour, divided
• 2 tablespoon brown sugar, divided
• 5 tablespoon chopped macadamia nuts, divided
• 2 tablespoon canola oil, divided
• 1 cup whole-wheat pastry flour (see Source) or whole-whe
• 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, (see Tip)
• 2 tablespoon butter, melted
• 1/2 teaspoon coconut or vanilla extract
• 1 1/2 cups fresh or frozen (not thawed) blueberries

---

Cooking Directions

Step 1

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

Step 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.

Step 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.

Step 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.