Blueberry Macadamia Muffins
pretend you’re having breakfast in Hawaii with these delicious blueberry macadamia nut muffins
So, I have this thing where I stockpile cookbooks and magazines,
and then when I’m stuck for ideas, you’d think I’d head to my cabinets.
That would be the smart choice, except my cabinet is full way beyond capacity, and removing one could result in injury.
One would think then that I could stop myself from adding to the collection; you would be wrong. I’ve even started collecting dog and chicken food cookbooks.
You may need to send help.
Anyways, I did need to open my cookbook cabinet the other day, and my Eating Well cookbook literally fell into my lap. I took that as a sign to make Blueberry Macadamia Muffins, and what a smart decision that was.
Ingredients
- 2 Tbsp plus 1 3/4 cup flour
- 2 Tbsp plus 1/2 cup brown sugar
- 5 Tbsp chopped Macadamia Nuts
- 4 Tbsp coconut oil
- 1 tsp baking powder
- 1/4 tsp baking soda
- 1/8 tsp salt
- 1/2 tsp cinnamon
- 1 egg
- 1/2 cup of non-fat Greek yogurt
- 1/4 cup milk
- 1 tsp vanilla
- 1 1/2 cup of blueberries {fresh or frozen}
Instructions
- pre-heat the oven to 400
- coat a 12 -cup muffin pan with cooking spray
- combine 2 Tbsp flour, with 2 Tbsp brown sugar, and 2 Tbsp macadamia nuts - drizzle with 1 Tbsp coconut oil, and stir to combine {set aside}
- whisk the remaining flour with the baking powder, baking soda, salt, and cinnamon
- whisk the brown sugar, remaining coconut oil, egg, vanilla, yogurt , and milk
- pour the wet ingredients over the dry, and stir just to combine {if the batter is too dry, add a bit more milk - add 1 Tbsp at a time}
- gently fold in the blueberries and remaining macadamia nuts
- pour into the muffin cups, and top with the reserved crumble
- bake until golden brown - about 20 minutes
- cool at least 10 minutes before removing from the pan
Notes
adapted from the Eating Well Diet recipe source | French Press
These muffins are super moist, and packed with flavor. You can even drizzle with honey for extra sweetness, but with only 202 calories and 4g of protein, make an excellent breakfast.
Enjoy!
What a great idea to add the macadamias. LOVE these!
thanks Dorothy! they were delicious
Oooh! I think adding macadamia nuts to any recipe is a win in my book!
I agree 🙂 thanks Holly
I always think of lemons with macadamia’s, but boy I bet those blueberries make a heavenly match! Beautiful Heather!
ooh, now I’m going to have to try lemon 🙂 thanks Tanya
Heather, these look fantastic! I bet the macadamia nuts add a great crunch and texture to the muffin. I’m a bit of a cookbook hoarder myself – I have a large cabinet stash in the kitchen, and (of course) have another huge stack by my desk. I’ve recently discovered that my local used bookstore has a MASSIVE collection. I picked up a couple last week for just a few bucks. My stack continues to grow! Lord, help me!! 🙂 Love the muffins – have pinned!! ~Erin
I’m beginning to feel like a hoarder – my desk is overflowing as well 🙂
Oh my goodness, I’m glad the cookbook fell into your lap and not on your head! Definitely a sign, and a delicious one at that! I haven’t thought to pair blueberries and macadamia nuts before, but these muffins look incredible. If only a bite or two could actually transport me to Hawaii — I’d be the happiest girl alive! 😉
just close your eyes and dream girl 🙂
Blueberry muffins are my absolute fave muffin and I love that you added macadamia nuts! They look incredible Heather!
they are mine as well – and the nuts made them feel SO indulgent
Heather, and now I need to go to Hawaii in a major way 🙂 These muffins sound heavenly!
you and me both Amy!
I still haven`t been to Hawaii!! I really need to fix that. I love this blueberry muffin verion!
me neither Lynna 🙂 someday
I’ve never used macadamia nuts in muffins (only cookies). I like this idea! Especially if the muffins can transport me to Hawaii. Even if it’s just pretend.
Thank you for sharing with See Ya in the Gumbo.
this was a first for me too, but now I’m addicted to adding them in all my muffins
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