Triple Coconut Supreme Blueberry Muffins

You will not regret making these muffins.  They are the best muffins I have ever made, by far.  They are a combination of these two recipes: http://smittenkitchen.com/blog/2012/02/double-coconut-muffins/
http://www.cookingclassy.com/2012/01/finally-the-blueberry-muffin-of-my-dreams/
PLUS my own changes (no white sugar, etc)
I always change recipes but I never write it down and when people ask me how I make a certain recipe I have no idea.  SOOO I decided to mark down exactly what I was changing.
Here goes:

Triple Coconut Supreme Blueberry Muffins

Yield: 20 medium size muffins

Ingredients:
1 cup unbleached white flour
3/4 cup whole wheat flour
2 tsp baking powder
1/4 tsp baking soda
1/2 tsp salt

1/2 cup honey
1 cup coconut milk (whole milk can be used instead)
7 Tbsp of WARM (has to be warm for it to not harden) extra virgin coconut oil
1 large egg
2 Tbsp of yogurt
1 1/2 cups of fresh blueberries (more can be added if you want more)

Topping:
1/3 cup unbleached white flour
1/3 cup sweetened shredded coconut
2 1/2 Tbsp chilled butter, diced
2 Tbsp Raw Sugar

Preheat oven to 400 degrees.
Prepare topping by combining 1/3 cup flour, 1/3 cup coconut, 2 1/2 Tbsp butter in a food processor.  Pulse just a few seconds until combined, it should look crumbly (dont do it to much or it will become to dense).  Put topping into a bowl and whisk in 2 Tbsp Raw Sugar (MUST be Raw!!) and coconut, set aside.

In a mixing bowl whisk together flour, baking powder, baking soda, and salt, set aside.  In a seperate mixing bowl, using a wisk (no hand mixer!), mix together 1/2 cup honey, milk, egg, yogurt, and WARM extra virgin coconut oil (do not mix it in cool, it will become a globby mess).  Gently whisk in dry mixture until just combined, batter should be slightly lumpy (do not over-mix, key to fluffy muffins.)  Fold in blueberries with a spatula.  Divide mixture evenly among 20 (or so depending on how big you want them) muffin tins.  Evenly sprinkle topping over the muffins.  Bake muffins for 19-23 minutes until light golden and toothpick inserted in the center comes out clean. Allow to cool for a few minutes then move out of muffin pan on to a wire rack to cool.

Soo yummy!  The "topping" is sweet and crunchy also the coconut oil makes it have a crunchy outside with a dense middle.
Ness says: Super!