Individual Blueberry Coconut Pound Cake Muffins Recipes

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INDIVIDUAL BLUEBERRY-COCONUT POUND CAKES



Individual Blueberry-Coconut Pound Cakes image

Categories     Cake     Dairy     Egg     Fruit     Dessert     Bake     Quick & Easy     Blueberry     Lime     Coconut     Summer     Gourmet     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Serves 4 to 6

Number Of Ingredients 9

1 stick (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 flaked coconut
1/2 cup blueberries

Steps:

  • Preheat oven to 350°F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
  • Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 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 and smooth tops. Sprinkle tops with remaining 3 tablespoons 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.

INDIVIDUAL BLUEBERRY COCONUT POUND CAKE MUFFINS



Individual Blueberry Coconut Pound Cake Muffins image

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

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

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

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