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Low-Fat Blueberry Muffins With Toasted Coconut Twist

Low-Fat Blueberry Muffins With Toasted Coconut Twist

Tender blueberry muffins made with whole-wheat flour and low-fat buttermilk, finished with a crisp toasted coconut topping. This breakfast recipe makes 12 muffins and takes about 40 minutes from start to finish.
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Prep Time 15 minutes
Cook Time 18 minutes
Total Time 40 minutes
Servings: 12 servings
Ingredients Method Notes

Ingredients
  

Muffins
  • 1 cup All-purpose flour
  • 1 cup Whole-wheat flour
  • 1/2 cup Granulated sugar
  • 1/4 cup Unsweetened shredded coconut
  • 1 1/2 teaspoons Baking powder
  • 1/2 teaspoon Baking soda
  • 1/4 teaspoon Salt
  • 1 Large egg
  • 1 cup Low-fat buttermilk
  • 1/4 cup Canola or other neutral oil
  • 1 teaspoon Vanilla extract
  • 1 1/2 cups Fresh or frozen blueberries
Topping
  • 2 tablespoons Unsweetened shredded coconut

Method
 

Step-by-Step
  1. Toast the 2 tablespoons of topping coconut in a dry skillet over medium-low heat, stirring frequently, until lightly golden. Transfer it immediately to a plate to stop the browning.
  2. Heat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or coat it lightly with cooking spray.
  3. Whisk the all-purpose flour, whole-wheat flour, sugar, 1/4 cup coconut, baking powder, baking soda, and salt in a large bowl.
  4. In a separate bowl, whisk the egg, low-fat buttermilk, oil, and vanilla extract until blended.
  5. Add the wet ingredients to the dry ingredients and stir just until combined. A few small lumps are fine, and overmixing should be avoided.
  6. Toss the blueberries with 1 teaspoon of the flour mixture, then fold them gently into the batter. If using frozen blueberries, add them while still frozen to limit color bleeding.
  7. Divide the batter among the muffin cups, filling each about three-quarters full. Sprinkle the toasted coconut evenly over the tops.
  8. Bake for 18–22 minutes, until the tops spring back lightly and a toothpick inserted in the center comes out clean or with a few moist crumbs.
  9. Cool the muffins in the pan for about 5 minutes, then transfer them to a rack. Serve warm or let them cool completely before storing.

Notes

For a buttermilk substitute, use 3/4 cup low-fat yogurt thinned with 1/4 cup milk. Store cooled muffins in an airtight container and keep the toasted coconut topping crisp by avoiding excess moisture.