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Blueberry Coconut Pound Cake Muffins




Source of Recipe


Kim Shook






Recipe Introduction


These were very good and very easy to make. I think that they would have been 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 1/2 cup muffin tin. I don't really know what they are talking about. The medium muffin tins hold less than 1/2 cup. The big tins hold more than 1/2 cup. I didn't quite fill the cups in a medium muffin tin and got 12 nice muffins.





List of Ingredients



• 1/2 cup butter, softened
  
• 3/4 cup sugar
  
• 2 teaspoons freshly grated lime zest
  
• 2 large eggs
  
• 5 tablespoons heavy cream
  
• 1 cup flour
  
• 1/4 teaspoon salt
  
• 1/2 cup plus 3 tablespoons or more sweetened flaked coconut
  
• 1/2 cup blueberries
  






Instructions



1. Preheat oven to 350 degrees and line muffin tins with paper liners. Spray with pam.
   
2. Beat together butter, sugar and lime 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 bluberries. Spoon batter into cups, filling the cups and smooth tops. Sprinkle tops with remaining 3 tablespoons 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 to cool.