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.

• Ready In: 40 mins
• Serves: 7

Ingredients

• 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 sweetened flaked coconut, plus
• 3  tablespoons sweetened flaked coconut
• 1⁄2 cup blueberries

Directions

1. Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
2. 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.
3. Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
4. 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.