Individual Blueberry Coconut Pound Cake Muffins

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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.

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Steps

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Preheat oven to 350 degrees f and butter and flour 7 muffin cups.

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Beat together butter , sugar , and zest until light and fluffy.

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Beat in eggs , one at a time.

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Beat in cream , then flour and salt , on low speed until just combined.

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Stir in 1 / 2 cup coconut and gently stir in blueberries.

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Spoon batter into cups , filling the cups , and smooth tops.

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Sprinkle tops with remaining 3 tablespoons of coconut.

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Bake in middle of oven until a tester comes out clean and edges are golden brown , about 25 minutes.

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Invert onto a rack and cool.

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Ingredients

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unsalted butter, sugar, lime zest, eggs, heavy cream, all-purpose flour, salt, sweetened flaked coconut, blueberries