COCONUT-BLUEBERRY MUFFINS WITH PECAN CRUMBLE TOPPING -- AND A GIVEAWAY

My New Year’s resolution:  to eat more healthfully and exercise more.  Instead of cookies or cake for dessert, it’s muffins for me.  Especially these.  Made with extra-virgin unrefined coconut oil, coconut  and whole wheat pastry flours and antioxidant-rich blueberries, these are not only good for you, they’re delicious to boot!  I buy Bob's Red Mill Organic High Fiber Coconut Flour, available in most grocery stores, and keep it in the freezer with my other whole-grain flours. 

Made from the meat of coconuts after the milk has been removed, coconut flour is loaded with nutrients that offer numerous health benefits.   It’s gluten free, and doesn’t trigger an inflammatory response within the body.  Containing almost double the amount of fiber found in wheat bran and as much protein as wheat, coconut flour helps to reduce cholesterol and prevent heart disease and diabetes. 

I guarantee that this will be one of the best blueberry muffins you have ever eaten.  Moist, light and tender with an outstanding flavor, this muffin is very satisfying because of the high fiber content.  And to encourage you to make these, Bob’s Red Mill will send a one-lb. package of their organic high-fiber coconut flour  and a 24-oz. package of their whole wheat pastry flour to three of my US/Canadian readers.   My apologies to readers who live outside the US and Canada.

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Oh, and here's the recipe --

Coconut –Blueberry Muffins with Pecan Crumble Topping Source:  Judy’s Kitchen Rating:  9.5 out of 10 Click for PRINTABLE PAGE

COCONUT-BLUEBERRY MUFFINS:  1/4 cup organic extra-virgin coconut oil 2/3 cup sugar ((or sugar substitute) 1 large egg 1/2 cup + 2 Tbsp. buttermilk 1/2 tsp. pure vanilla extract 1 cup + 2 Tbsp. whole wheat pastry 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 fresh or frozen blueberries, divided use PECAN CRUMBLE TOPPING: 1/4 cup pecans, finely chopped 1/4 cup whole wheat pastry flour 1/4 cup coconut flour 1/4 cup sugar (or sugar substitute) 2 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.  Add egg, milk and vanilla 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.   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

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.