Blueberry-Coconut-Macadamia Muffins

Blueberry-Coconut-Macadamia Muffins

For the topping

1/4 cup unsweetened coconut
2 tablespoons all-purpose flour
2 tablespoons brown sugar
2 tablespoons chopped macadamia nuts
1 tablespoon canola oil, divided

For the muffins

1 cup whole-wheat pastry flour
3/4 cup all-purpose flour
1 teaspoon baking powder
1/4 teaspoon baking soda
1/8 teaspoon salt
1/2 teaspoon ground cinnamon
1/2 cup brown sugar
1 large egg
1 large egg white
3/4 cup buttermilk
2 tablespoons butter, melted
1 tablespoon canola oil, divided
1/2 teaspoon coconut extract
1 1/2 cups fresh or frozen blueberries
2 tablespoons chopped macadamia nuts, divided

Preheat oven to 400

For the topping

In a small bowl, stir together all-purpose flour, brown sugar and macadamia nuts. Drizzle with oil and mix to combine.

For the muffins

In a medium bowl, whisk together flours, baking powder, baking soda, salt and cinnamon.

In another medium bowl, whisk together brown sugar, egg, egg white, buttermilk, butter, oil and coconut extract until well combined. Pour the wet ingredients into the dry and stir just until combined. Fold in blueberries and nuts just until combined.

Evenly divide the batter among the wells of a 12 cup muffin tin coated with nonstick spray. Scatter the tops with the reserved coconut topping and gently press into the batter.

Bake the muffins until the tops spring back when lightly pressed in the center or a toothpick comes out mostly clean with a few moist crumbs attached - about 15-20 minutes. Remove the pan and let cool for 5 to 10 minutes. Carefully remove the muffins from the pan and let cool on a wire rack.

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