Email to Kim Shook      

Blueberry-Coconut Pound Cake Muffins

Source of Recipe

Gourmet Magazine


Recipe Introduction

These were very good and very easy to make. I think that they would be even better with about twice as much lime zest and a teaspoon of coconut extract. I also doubled the amount of blueberries – they were wonderful. The coconut on top of the muffins gets toasted and tastes really great! The recipe states that you will get 7 muffins if you make them in a ½ c. muffin tin. I don’t really know what they are talking about. The medium muffin tins hold less than ½ c. The big tins hold more than ½ c. I didn’t quite fill the cups in a medium muffin tin and got 12 nice muffins.

List of Ingredients

½ c. (1 stick) butter, softened
¾ c. sugar
2 t. freshly grated lime zest
2 large eggs
5 T. heavy cream
1 c. flour
¼ t. salt
½ c. + 3 T. (or more) sweetened flaked coconut
½ c. blueberries



Recipe

Preheat oven to 350 degrees and line muffin tins with paper liners. Spray with Pam.

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 ½ c. coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups and smooth tops. Sprinkle tops with remaining 3 T. of coconut (or more, if you like).

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