COCONUT-BLUEBERRY MUFFINS WITH COCONUT STREUSEL TOPPING

I'm celebrating blueberries this week. Eastern North Carolina is flooded with blueberries. They're good and they're cheap. And they're good for you. Blueberries are loaded with antioxidants that protect your eyes, colon, urinary tract and brain from degenerative disease. Blueberries are easy to freeze. Just rinse them well, drain in a colander, pat dry on paper towels, remove any stems and pack in plastic bags containing 1 cup each, inside freezer bags. Then, when you need some, you can just remove a bag. And you don't have to use a whole cup. If you just want a handful, take that out -- the blueberries will not be stuck together, so you can easily remove what you want and leave the rest in the freezer. In the winter, you can easily remove some blueberries, mix with yogurt, and top with toasted sliced almonds for a delicious mid-day treat; or sprinkle some on your morning cereal. You can enjoy blueberries all year long if you pack them now in your freezer.

This recipe for blueberry muffins was an experiment, again with coconut flour, coconut oil, and coconut-flavored rum. It turned out even better than expected. I used fresh berries (always the best in muffins) but frozen will work. I highly recommend baking with coconut flour and coconut oil because of the numerous health benefits, especially if you are pre-diabetic or diabetic. Coconut flour will add fiber and protein both of which will slow the carbohydrates down in your system; and the coconut oil contains good heart-healthy saturated fat. The coconut-flavored rum speaks for itself -- remember that the alcohol burns off and you are left with the fantastic flavor. Coconut and blueberries are meant to be partners, and in this muffin they will stay wedded for life because they are completely synergistic. This muffin is tender, flavorful and moist, full of blueberry goodness with a nicely sweet crunchy topping. You'll get 6 standard muffins and 12 minis from this recipe, and they freeze beautifully.

Coconut-Blueberry Muffins with Coconut Streusel Topping

Source: Judy's Kitchen

Rating: 10 out of 10

INGREDIENTS: 2 Tbsp. extra-virgin coconut oil

2 Tbsp. Smart Balance 50/50 butter blend, melted and partially cooled

2/3 cup sugar (I used 1/3 cup sugar + 1-1/2 tsp. Stevia)

1 large egg

6 Tbsp. low-fat buttermilk

4 Tbsp. lite sour cream

1/2 tsp. pure vanilla extract

1 Tbsp. coconut-flavored rum (or plain rum if preferred)

1 cup + 3 Tbsp. Ultra-grain flour (30% whole wheat) (You can sub all-purpose or white whole wheat flour)

3 Tbsp. coconut flour

3/4 tsp. baking powder

1/4tsp. baking soda

1/8 tsp. sea salt

1-1/2 cups fresh or frozen blueberries, divided use

Coconut streusel topping (recipe follows)

Preheat oven to 425F. Spray a 6-cup standard muffin tin and a 12-cup mini muffin tin with non-stick cooking spray.

In a medium bowl, whisk coconut oil, SB and sugar together till smooth. Whisk in egg, buttermilk, sour cream, vanilla and rum, beating till thick and smooth. In a small bowl, combine flours, baking powder, baking soda and salt. Toss 3/4 cup blueberries in the flour mixture. Add dry ingredients with blueberries all at once to wet ingredients and stir lightly with a spoon or spatula till barely mixed. It's ok if some flour is showing; and it's ok if batter is lumpy. Don't overmix. Using an ice-cream scoop or 1/4 cup measure, fill standard muffin tins with batter, almost to top. Press remaining blueberries into tops of muffins and press on some streusel topping. Repeat with mini muffin tins, dividing remaining batter equally among 12 cups. Place tins in oven and immediately reduce heat to 375. Bake minis about 13 minutes; standards about 18 minutes. Test muffins with toothpick -- when it returns almost clean muffins should be removed from oven to cool in pans for 5 minutes, then transferred to wire rack to finish cooling.

Coconut Streusel Topping

Source: Judy's Kitchen

Rating: 10 out of 10

INGREDIENTS: 1/4 cup toasted pecans (or other favorite nut), chopped or crushed

1/2 cup dried sweetened coconut flakes

1/2 cup whole wheat flour

1/4 cup sugar (I used 2 Tbsp. sugar + 3/4 tsp. Stevia)

1/4 tsp. baking powder

pinch of sea salt

2-1/2 tsp. melted Smart Balance 50/50 butter blend (or butter)

Combine all ingredients in small bowl. Freeze leftover topping to use later.