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
Test Kitchen Notes
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