INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS
These are really moist and have a nice texture from the coconut with a bit of tang from the lemon zest. Although the tops are somewhat flat, they are very pretty with the coconut topping. This recipe makes 7 muffins.
Provided by cookiedog
Categories Quick Breads
Time 40m
Yield 7 serving(s)
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
- 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 1/2 cup coconut and gently stir in blueberries.
- Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.
Nutrition Facts : Calories 374.3, Fat 22, SaturatedFat 14.2, Cholesterol 110, Sodium 133.6, Carbohydrate 41.4, Fiber 1.1, Sugar 26.6, Protein 4.3
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Kowsar Abdullahi
[email protected]I love the moist texture and the sweet flavor of these muffins. They're the perfect treat to enjoy with a cup of coffee or tea.
Shozy Baie
[email protected]These muffins are a great way to start your day. They're filling and delicious, and they give you a boost of energy.
zaiiden
[email protected]I've made these muffins several times, and they're always a hit. They're the perfect combination of sweet and tart.
Shahid Rasool Sonnu
[email protected]These muffins are so good, I could eat them for breakfast, lunch, and dinner.
Anwo Folashade
[email protected]I made these muffins in a mini muffin pan, and they were perfect for a party. They were gone in minutes!
zekeo dragon6565
[email protected]These muffins are a great way to use up leftover blueberries. They're also a great way to get your kids to eat their fruit.
Gujjar G
[email protected]I love the combination of blueberries and coconut in these muffins. They're so moist and flavorful, and the streusel topping is the perfect finishing touch.
Frank Cloak
[email protected]These muffins are the perfect grab-and-go breakfast or snack. They're packed with flavor and nutrients, and they're easy to make ahead of time.
Khamouch Rachid
[email protected]I'm not a baker, but these muffins were so easy to make! I followed the recipe exactly, and they turned out perfectly. My family loved them.
Queen Vee
[email protected]I made these muffins with fresh blueberries from my garden, and they turned out amazing! The coconut added a tropical twist that made them extra special. I'll definitely be making these again soon.
Danish Okz
[email protected]These muffins were a hit at my brunch party! Everyone loved the unique flavor combination and the moist, tender crumb. I'll be adding this recipe to my regular rotation.
Plozzy YT
[email protected]I've never been a huge fan of pound cake, but these muffins changed my mind. They were so light and airy, with just the right amount of sweetness. The blueberries and coconut added a nice touch of flavor and texture.
24 alamin
[email protected]These muffins were absolutely delightful! The blueberry and coconut flavors complemented each other perfectly, and the pound cake base was moist and fluffy. I'll definitely be making these again.