Author Notes: My mother would take us blueberry-picking every summer. We weren’t always that enthusiastic about the picking, but with these muffins offered as our reward, we always seemed to muster the energy to get the job done!
I haven’t changed a thing about this recipe, however, sometimes I sneak a couple of tablespoons of wheat germ into the batter to give them an extra bit of nutrition. —Rhonda35
Food52 Review: Although she had never made them herself, Amanda remembers these muffins from childhood (“Mom” refers to her and her sister Rhonda35’s mother). Butter, egg and milk make for a light, cakey texture, but the addition of toasted coconut is what sets these apart from standard blueberry muffins. The base is not too sweet, allowing the tartness of the berries and the coconut to take center stage. We used colossally large commercial blueberries because they were all we could find, but if you can get your hands on some little wild ones, we’d recommend it. – A&M —The Editors
Serves: 1 dozen large muffins
Prep time: 10 min
Cook time: 20 min
Ingredients
-
2
cups all-purpose flour
-
1
tablespoon baking powder
-
1/2
cup sugar
-
3/4
teaspoon kosher salt
-
1/2
cup coconut, toasted
-
1
egg, beaten
-
1/4
cup butter, melted and slightly cooled
-
1
cup milk
-
1 1/2
cups fresh blueberries
-
1
tablespoon all-purpose flour
Directions
- Preheat oven 400 degrees F.
- Grease a 12-cup muffin tin and, if desired, line with paper muffin cups. Set aside.
- Sift together the 2 cups flour, baking powder, sugar and salt. Stir in toasted coconut.
- Combine egg, melted butter and milk. Add to dry ingredients and mix lightly till combined.
- Toss blueberries with 1 T flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into batter.
- Spoon batter into muffin cups. Bake at 400 degrees F for 17-20 minutes or till they test done.
- Remove from oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.
1 of 20
Photo by James Ransom
2 of 20
3 of 20
4 of 20
Photo by Food52
Sifting all dry ingredients, even seemingly smooth sugar, is always important in baking.
5 of 20
Photo by Food52
Merrill's great flour-measuring technique: using a smaller measuring device to spoon flour into the appropriate cup, and then evening the top with the back of a knife.
6 of 20
Photo by Food52
The melted butter. But not melted in this bowl. That would explode the microwave. And make for a rough day.
7 of 20
Photo by Food52
Merrill sifting the dry (flour, baking powder, sugar, salt), while Amanda whisks the wet (egg, butter, milk).
8 of 20
Photo by Food52
Washing the blueberries.
9 of 20
Photo by Food52
Amanda's sneaky blueberry drying technique- lay them flat on a clean, dry towel, fold the top over, and gently roll them around to absorb any moisture.
10 of 20
Photo by Food52
Checking the toasting coconut. It goes from white to toasted fairly quickly, so keep checking it!
11 of 20
Photo by Food52
12 of 20
Photo by Food52
Tossing the blueberries with a bit (1T) of flour prevents them from sinking to the bottom of the muffin cups.
13 of 20
Photo by Food52
Adding the wet to the dry.
14 of 20
Photo by Food52
Gently folding in the blueberries, so as to prevent breaking and bleeding.
15 of 20
Photo by Food52
Using two spoons to drop batter in to the tins prevents dirty fingers!
16 of 20
Photo by Food52
The muffins stayed relatively light, but were cooked through.
17 of 20
Photo by Food52
Merrill's technique for avoiding burnt fingertips.
18 of 20
Photo by Food52
Just flip 'em over, and cool!
19 of 20
Photo by Food52
Finished! Beautiful!
20 of 20
Photo by Food52