Individual Blueberry Coconut Pound Cake Muffins


1/2 cup unsalted butter, softened

3/4 cup sugar

2 teaspoons freshly grated lime zest

2 large eggs

5 tablespoons heavy cream

1 cup all—purpose flour

1/4 teaspoon salt

1/2 cup plus 3 tablespoons sweetened flake coconut

1/2 cup blueberries


Preheat oven to 350. 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 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. Invert onto a rack and cool.

Image by Annie Spratt

Open for Picking Tuesdays - Sundays

Daily Picking Recording

Tel: 360-668-3391

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July 10 - Early September

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Entry Gate closes at 4:30

Closed Mondays

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August 21 - 23

August 25 - 30

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Entry Gate closes at 4:30

Closed Monday, August 24th

7617 E. Lowell-Larimer Rd
Snohomish, WA 98296

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