Blueberry Coconut Macadamia Muffins

I know, I know, that combo sounds wonderful!  And it was, in all it's little muffin form glory.  This is a recipe modified from one found in Eating Well magazine.  I removed the butter and canola oil from the original recipe and replaced the white flour with whole wheat.

1/4 cup unsweetened coconut
2 tbsp + 1 3/4 cup whole wheat pastry flour
2 tbsp + 1/2 cup brown sugar
5 tbsp macadamia nuts, chopped
2 tbsp coconut oil
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/2 tsp cinnamon
1 large egg
1 large egg white
3/4 cup nonfat buttermilk
1 tbsp unsweetened applesauce
1/2 tsp vanilla extract
1 1/2 cups blueberries

Heat oven to 400.  Combine coconut, 2 tbsp flour, 2 tbsp brown sugar and 2 tbsp nuts in a small bowl.  Drizzle with 1 tbsp coconut oil and stir to combine.  Set aside.  This is your topping!

Whisk the remaining flour, baking powder, baking soda, salt and cinnamon in a bowl.  In a separate bowl, whisk the remaining brown sugar, oil, egg, egg white, buttermilk, applesauce and extract until well combined.  Add to dry ingredients and stir until just combined.  Add blueberries and remaining 3 tbsp of nuts and stir to combine.

Divide batter among muffin cups and top with the reserved coconut mixture.  You will have to press this into the muffins a bit to get it to stick.  As you see, this is a bit of a messy process, but well worth it.

Bake until golden brown, about 20 minutes.  Cool and serve with a drizzle of honey or some coconut butter.  So yummy!  Store your leftovers in the fridge so the topping doesn't get mushy.