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Blueberry Coconut Pound Cake Muffins




Source of Recipe


Kimberlyn at Mimi's


Recipe Introduction


Kim posted this at Mimi's - yum!
Source of Recipe - Gourmet Magazine



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.