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
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
#60-minutes-or-less #time-to-make #course #main-ingredient #preparation #occasion #breads #fruit #oven #picnic #muffins #nuts #quick-breads #berries #blueberries #coconut #brunch #to-go #equipment
You'll also love
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.