Blueberry Coconut Macadamia Muffins

A day at the spa calls for a special tropical treat, doesn't it?  All that getting your hair cut,  blown out and then styled, followed by a nail trim and a good tooth brushing works up an appetite. San Diego may well be home to some of the world's top spas, La Costa being one of the most well known (Tiger stays there when he's in town), but Kona and Tavo prefer the Grateful Dog.  Coastal in Leucadia, Mary and the other grooming girls take good care of our little guys.  They arrive matted, dusty and over-grown and come home soft, styled and smelling pretty. 

Tavo and Kona post spa!  
(Lisa, Authentic Suburban Gourmet, this shot is for you!!)

So pretty in fact, that as we dropped Liv at her dance rehearsal Tavo actually got "propositioned"!  Around the corner walked a lady with her female Maltese pulling the way and Tavo caught both of their eye.  Approaching me, she commented on his good looks and excitedly asked if he would be available for breeding.  Unfortunately, Tavo's breeding days are over (well, he never really got any to start with), but he appreciated the sentiment anyway.  Later in the day as I aprised the story to my husband, he thought for a moment then reached for his phone to make an appointment to have his own hair styled...

One sleepy boy!  (Tavo)

While the pups choice of after spa treat may not concur, the real people in the house fully enjoyed these Blueberry Coconut Macadamia Muffins.  With my love of the tropics, either coconut or macadamia alone is enough to turn my head.  But, put the two together and we have something to hula about!

With these muffins Eating Well not only provided one of my favorite combos but they packed it with whole grains and antioxidant-rich blueberries.  Tenderized with buttermilk and topped with a lovely mac/coconut/brown sugar streusel these muffins are the ideal post spa snack.  (They do well for breakfast, after school or as a late night treat too!).

Blueberry Coconut Macadamia Muffin
adapted from Eating Well 

1/4 cup unsweetened coconut

2 tablespoons plus 1 cup all-purpose flour, divided

2 tablespoons plus 1/2 cup brown sugar, divided

5 tablespoons chopped macadamia nuts, divided

2 tablespoons canola oil, divided

3/4 cup whole-wheat pastry flour or whole-wheat flour (I used spelt flour)

1/4 cup unsweetened coconut
1 Tbs ground flax meal (optional)

1 teaspoon baking powder

1/4 teaspoon baking soda

1/8 teaspoon salt

1/2 teaspoon ground cinnamon

1 large egg

1 large egg white

1 cup nonfat buttermilk, (see Tip)

2 tablespoons butter, melted

1/2 teaspoon coconut or vanilla extract

1 1/2 cups fresh or frozen (not thawed) blueberries

Preheat oven to 400°F. Coat a 12-cup muffin pan with cooking spray.

Combine coconut, 2 tablespoons all-purpose flour, 2 tablespoons brown sugar and 2 tablespoons macadamia nuts in a small bowl. Drizzle with 1 tablespoon oil; stir to combine. Set aside.

Whisk the remaining 3/4 cup all-purpose flour, whole-wheat flour, coconut, 1 Tbs flax meal, baking powder, baking soda, salt and cinnamon in a medium bowl. Whisk the remaining 1/2 cup brown sugar, the remaining 1 tablespoon oil, egg, egg white, buttermilk, butter and coconut (or vanilla) extract in a medium bowl until well combined. Make a well in the center of the dry ingredients and pour in the wet ingredients; stir until just combined. Add blueberries and the remaining 3 tablespoons nuts; stir just to combine. Divide the batter among the prepared muffin cups. Sprinkle with the reserved coconut topping and gently press into the batter.

Bake the muffins until golden brown and a wooden skewer inserted in the center comes out clean, about 20 minutes. Let cool in the pan for 10 minutes, then remove from the pan and let cool on a wire rack at least 5 minutes more before serving.

Tavo (right), wiped out after his big day at the spa, wouldn't even sit for the picture  His eyes closed a few minutes after this shot and he enjoyed a nice nap in the toasty sun.  Kona, on the other hand, was ready for a run.

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