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.

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.

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

In another bowl, whisk the remaining 1/2 cup brown sugar, the remaining 1 T. oil, egg, egg white, buttermilk, melted butter and coconut

extract (or vanilla extract) until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until

just combined. Add the blueberries and the remaining 3 T. macadamia 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. Bake at 400

degrees F for about 20 minutes. or until the muffins are golden brown and a toothpick inserted into the center comes out clean. Let cool in

the pan for 10 minutes. Then remove from the pan and let cool on a wire rack at least 5 more minutes before serving. Makes 12 muffins.

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