The Best (Healthy) Blueberry Muffins

We eat a lot of muffins for breakfast, compared to most families. I am a big fan of these little cakes because they're, well, cake-like! Actually, they're so small that they're done in 20 minutes, which is the same amount of time it takes me to get dressed and ready for the day, I can pre measure all of the ingredients the night before, and I can make them really healthy without anyone noticing the difference (at least in my family!). I usually cut the sugar in half, never adding more than 1/2 cup. The more sugar used, the more cakey the final result, but I haven't had any issues with adding less texture-wise. Maybe it's because of the whole grain flour that masks this texture difference, but I prefer the heartier version hands-down over the more cupcake-like muffins found in bakeries. These are my favorite blueberry muffins....

Blueberry Muffins with Coconut Streusel Topping

In a large mixing bowl, stir together:
1 1/4 cups whole wheat pastry flour
1/2 cup all-purpose flour
1 tsp baking powder
1/4 tsp baking soda
1/8 tsp salt
1/4 tsp cinnamon

In a small bowl, stir together:
2 tbsp finely chopped nuts (hazelnuts or macadamias)
1/4 cup unsweetened, flaked coconut
2 tbsp brown sugar
2 tbsp all-purpose flour

Drizzle 1 tbsp melted butter over the coconut mixture and toss to combine. Set aside. (Cover with plastic and leave on the countertop if you'll be baking the muffins the next morning.)

In a glass measuring cup, whisk together:
3/4 cup buttermilk
3 tbsp canola oil
1/2 tsp vanilla extract
1/3-1/2 cup brown sugar (depending on your sweet preference)
1 egg
1 egg white

Pour the wet ingredients into the dry and stir lightly to combine, just until a few wisps of flour remain. Fold in 1 1/2 cups blueberries, fresh or frozen. Divide between 12 greased muffin cups. Sprinkle with the streusel, pressing lightly so it adheres to the surface.

Bake about 20 minutes in a preheated 400 degree oven.