Individual Blueberry-Coconut Pound Cake Muffins

By á-174942

Ingredients

• 1/2 cup unsalted butter - (1 stick) softened
• 3/4 cup sugar
• 2 teaspoons freshly-grated lime zest
• 2 large eggs
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup sweetened flaked coconut plus
• 3 tablespoons sweetened flaked coconut
• 1/2 cup blueberries

Details

Servings 7

Preparation

Step 1

Preheat oven to 350 degrees and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.

This recipe yields 7 muffins.