Blueberry Coconut Pound Cake Muffins
1 stick salted butter, softened
3/4 cup sugar
2 teaspoons freshly grated lemon peel
2 large eggs
5 tablespoons heavy cream
1 cup all purpose flour
1/2 cup sweetened coconut
1/2 cup blueberries
Preheat the oven to 350ºF.
2Butter and flour nine muffin cups.
3In a bowl, beat the butter, sugar and lemon peel until fluffy.
4Beat in the eggs one at a time.
5Beat in the cream, then the flour until just combined.
6Stir in the coconut, then gently fold in the blueberries.
7Spoon the mixture into the prepared muffin cups. Bake until the edges are golden brown, about 25 minutes. Invert onto a rack and let cool.
8This recipe can also be baked in mini loaf pans.