Coconut Blueberry Muffins

John and I have a new tradition of going to this fabulous bakery in town every Saturday morning. John gets the same thing every week, I mean EVERY week, but then he saw these blueberry coconut muffins in the display and he had to add one to his routine. They are TO DIE FOR delicious. He always feels a little guilty after eating them though; butter, sugar, white flour, these are not the things a healthy muffin are made of. So being me, I had to create my own version at home, sans all the bad for you stuff of course. And thus came this love child.

*drool* seriously people *DROOL*

The ingredients might not all sound like what a normal muffin would be made of, but stick with me, these things are the best!

Coconut Blueberry Muffins

recipe by steph chows

Muffins:

3/4 cup whole wheat flour

3/4 cup all-purpose flour

1/4 cup splenda (or white sugar)

1/4 cup light brown sugar (not packed)

2 teaspoons baking powder

1/2 teaspoon cinnamon

1/4 teaspoon salt

1/2 cup skim milk

3 tablespoons fat free cottage cheese (mashed with a fork so no chunks)

3 tablespoons light coconut milk (I got a can of it in the international isle)

1 tablespoon canola oil

2 teaspoons vanilla extract

1 large egg + 1 large egg white

1/4 cup flaked sweetened coconut

3/4 cup frozen or fresh blueberries

Topping:

1/4 cup flaked sweetened coconut

3 tablespoons all-purpose flour

1 tablespoons white sugar

1 tablespoon splenda ( or white sugar)

1 tablespoon canola oil

Preheat oven to 350°.

Whisk together flour through salt in a large bowl. In a small bowl whisk together milk through egg. Add milk mixture to flour mixture, stirring just until moist. Fold in 1/4 cup coconut and 3/4 cup blueberries. Place 12 muffin cup liners in muffin cups; coat liners with cooking spray. Divide batter evenly among muffin tins. Mix together topping and sprinkle evenly over batter. Bake at 350° for 25 minutes or until a wooden pick inserted in center of a muffin comes out clean. Cool in pan on a wire rack 15 minutes.

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