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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 teaspoon baking powder

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, baking powder 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.


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