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Your standard blueberry muffin—the plastic-wrapped, purple-spotted, palm-sized treat that loiters in grocery aisles, coffee shops, and beside the register at your office cafeteria—usually maintains a straightforward ingredient list. Typically some combination of flour, eggs, sugar, salt, milk, and (of course) blueberries, these staples create a muffin that’s delicious, but often overly sweet.
But there’s another ingredient most of us never consider adding to the mix, introduced to Food52 in 2009, when Amanda Hesser’s sister Rhonda added their family blueberry muffin recipe to the site. It wowed readers at the time and over the years, for its unusual addition of…toasted coconut?
