WEEK 4: YOUR BEST MUFFIN

Mom’s Blueberry-Coconut Muffins

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Photography by Sarah Shatz

    BY RHONDA35 | MAKES 1 DOZEN LARGE MUFFINS

A&M: This recipe comes from Amanda’s mother, but was entered in this muffin contest by Amanda’s sister, Rhonda. Although Amanda had never made them herself before we tested them, she grew up eating these light, cakey muffins every summer. Rhonda35 recalled, “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!” The addition of toasted coconut is what sets these apart from other blueberry muffins, and the base isn’t too sweet, allowing the tartness of the berries and the coconut to take center stage.

    2 cups plus 1 tablespoon all-purpose flour

    1 tablespoon baking powder

    ½ cup sugar

    ¾ teaspoon kosher salt

    ½ cup flaked coconut, toasted

    1 egg, beaten

    4 tablespoons unsalted butter, melted and slightly cooled

    1 cup whole milk

    1½ cups fresh blueberries (preferably small, wild ones if you can find them)

  1. Heat the oven to 400°F. Line a 12-cup muffin tin with paper muffin cups. Set aside.
  2. Sift together 2 cups of the flour, the baking powder, sugar, and salt. Stir in the toasted coconut.
  3. Combine the egg, melted butter, and milk. Add to the dry ingredients and mix lightly until combined.
  4. Toss the blueberries with the remaining 1 tablespoon flour. This prevents the blueberries from sinking to the bottom of the muffins. Fold into the batter.
  5. Spoon the batter into the muffin cups. Bake for 17 to 20 minutes, or until a toothpick inserted in the center of a muffin comes out clean.
  6. Remove from the oven and allow to cool in the pan for 10 minutes, then remove from the pan and finish cooling on a rack.

    TIPS AND TECHNIQUES

    If you can get coconut in larger flakes, do use it in this recipe—it’ll add more texture.

    ABOUT THE COOK

    Although she enjoys entertaining, Rhonda Hesser Thomson, a mother and culinary consultant living in Easton, Mary land, has some simple favorites when cooking at home: “Spaghetti with fried eggs and garlic, or sometimes I just eat ice cream.”

        Her favorite entertaining tip: “When in doubt, serve generous pours and something made with cheese!”

    WHAT THE COMMUNITY SAID

    Catarina_castruccio_prince: “The coconut is such a perfect complement. My roommate ate two as soon as I could get them out of the muffin tin.”