Food Network: Individual Blueberry-Coconut Pound Cake Muffins

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Individual Blueberry-Coconut Pound Cake Muffins
Recipe courtesy Gourmet Magazine

Ingredients
1/2 cup (1 stick) 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

Directions

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. Invert onto a rack and cool.