These muffins are moist with a pleasant sweetness. I particularly love the crispy coconut and macadamia nut topping. It's unbelievably good.
Breads & Muffins
I make these muffins for breakfast over the weekend and serve them with eggs and fresh fruit. I like to make a double batch and store leftovers in an airtight container. Then weekday mornings, I reheat them for a warm and hearty breakfast on the go. These muffins are also great for packed lunches or with dinner.
Our family can't seem to get enough of these muffins. The blueberries and yogurt make them wonderfully moist. You can reheat them the next day- they won't dry out. They are a satisfying addition to breakfast, and a great item to grab on your way out the door. I usually add a bit more blueberries than the recipe calls for.