Today I am sharing this yummy blueberry and coconut muffins recipe, the best of two worlds, healthy and super tasty: coconut and fresh blueberries can’t go wrong together! I modified it from this recipe at Kingarthurflour site.
Muffins are a great fast breakfast when you’re running out of time in the morning. I keep a batch frozen and one minute in the micro oven does the magic. The topping with coconut and brown sugar adds a sweet touch as a crumble.
Coconut and blueberry healthy muffin
3/4 cup all-purpose flour
1/2 cup brown sugar
1 cup whole-wheat pastry flour or whole-wheat flour
1 tsp baking powder
1/4 tsp baking soda
1/4 tsp salt
1/4 cup coconut
1 large egg
1 large egg white
3/4 cup nonfat buttermilk* (see tip)
3 tablespoons butter, melted
1/2 tsp coconut or vanilla extract
1 1/2 cups fresh or frozen (not thawed) blueberries
* in case you don’t have buttermilk: mix the milk with 1/2 tbs lemon juice and let it sit for 5 min.
1/4 cup coconut
2 tbs all purpose flour
2 tbs brown sugar
1 tbs canola oil
Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.
Combine all the ingredients for the coconut topping in a small bowl. Set aside.
In another bowl mix all the dry ingredients.
Whisk brown sugar, 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, don’t over mix.
Add blueberries, stir just to combine.
Scoop the batter into the muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.
Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes.