BLUEBERRY-COCONUT MUFFINS WITH PECAN CRUMB TOPPING

Last year, I made Coconut-Blueberry Muffins with Coconut Streusel Topping as an experiment, using coconut oil and coconut flour.  They were delicious.  This year, I experimented again, using more coconut flour, whole wheat flour and coconut oil.  Instead of making a coconut streusel topping, I tried pecans in the topping.  I liked both, but the pecan topping covers the muffin better after it’s baked.  The coconut streusel separated slightly as the muffin baked. 
My only disappointment with this muffin is that some of the crumb topping falls off as you eat, making the muffins a bit messy.  The flavor, however, is wonderful, and the texture is moist, light and tender.  Considering that I increased the coconut flour and the whole wheat flour, this is pretty amazing.  If the crumb topping weren’t so messy, this muffin would rank as high as my current top-rated blueberry muffin by  America's Test Kitchen. 

Blueberry-Coconut Muffins with Pecan Crumb Topping Source:  Judy’s Kitchen Rating:  9.5 out of 10 PRINTABLE PAGE

INGREDIENTS: 1/4 cup organic extra-virgin coconut oil 2/3 cup sugar (I used 1/3 cup sugar + 1-1/2 tsp. NuNaturals Stevia) 1 large egg 1/4 cup buttermilk (I used 1/4 cup 2% milk + 3/4 tsp. cider vinegar) 6 Tbsp. fat-free Greek yogurt (I used Yoplait honey vanilla) 1/2 tsp. pure vanilla extract (I used my homemade vanilla) 1 Tbsp. coconut-flavored rum (or regular rum) 1/2 cup white whole wheat flour 1/2 cup + 2 Tbsp. unbleached all-purpose flour 1/4 cup coconut flour 3/4 tsp. baking powder 1/4 tsp. baking soda 1/8 tsp. sea salt 1-1/2 cups blueberries, divided use Topping:  1/4 cup toasted pecans, finely chopped 1/2 cup white whole wheat flour 1/4 cup sugar (I used 2 Tbsp. sugar + 3/4 tsp. NuNaturals Stevia) 1/4 tsp. baking powder 1 Tbsp. butter, melted Heat oven to 425F.  Spray a 12-cup muffin tin with nonstick cooking spray, or line with paper cups.  In large bowl, whisk together oil and sugar till smooth.  Add egg, milk, yogurt, vanilla and rum and whisk till smooth. In small bowl, combine flours, baking powder, baking soda and salt.  Stir in 3/4 cup blueberries, then fold this mixture into the wet ingredients.  Do not over mix.  Spoon batter into prepared pan, using about 1/4 cup batter for each muffin.  Press remaining blueberries onto tops of muffins, pushing in slightly.  In small bowl, combine  topping ingredients with fork or fingers.  Sprinkle over muffin tops. Place muffins in oven.  Close door.  Reduce heat to 350F.  Bake about 20 minutes, or till a wooden pick inserted in center of muffins returns with just a few crumbs.  Cool in pans 5 minutes, then transfer to wire rack to finish cooling.  Yield:  12 standard-size muffins