Dietary guidance: v v
1/4 cup unsweetened coconut
2 tablespoons plus 3/4 cup all-purpose flour , divided
2 tablespoons plus 1/2 cup brown sugar , divided
5 tablespoons chopped macadamia nuts , 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 each large egg
1 each large egg white
3/4 cup nonfat buttermilk (see Tip below)
2 tablespoons butter , melted
1/2 teaspoon coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries
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.
Tip...No buttermilk? Mix 1 tablespoon lemon juice into 1 cup milk.