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Blueberry-Coconut Muffins

Source of Recipe


Cooking with Paula Deen



List of Ingredients



• ½ cup butter, softened
  
• ¾ cup sugar
  
• 2 tsp lemon zest
  
• 2 large eggs
  
• 5 Tbsp heavy whipping cream
  
• 1 cup all-purpose flour
  
• ½ cup sweetened flaked coconut
  
• ½ cup fresh blueberries
  






Instructions



1. Preheat oven to 350° F. Spray 9 muffin cups with nonstick baking spray with flour.
   
   
2. In a medium bowl, beat butter, sugar and zest at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries.
   
   
3. Spoon batter evenly into prepared muffin cups. Bake for 25 minutes, or until edges are golden brown. Remove from pan, and cool completely on a wire rack.
   
   Makes about 9 muffins.