Episode: Easy Desserts
Individual Blueberry-Coconut Pound Cake Muffins
Total:
40 min
Active:
15 min
Yield:
7 muffins
Level:
Easy
Total:
40 min
Active:
15 min
Yield:
7 muffins
Level:
Easy

Ingredients

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.

IDEAS YOU'LL LOVE

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Crab Cakes

Recipe courtesy of Ina Garten

Blueberry Muffins

Recipe courtesy of Gourmet Magazine

Individual Potato Gratins

Recipe courtesy of Melissa d'Arabian

Beatty's Chocolate Cake

Recipe courtesy of Ina Garten

Fresh Apple Cake

Recipe courtesy of Trisha Yearwood

English Muffins

Recipe courtesy of Alton Brown

Pumpkin Dump Cake

Recipe courtesy of Food Network

Lemon Yogurt Cake

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Plaster Chocolate Cake 05:58

This cake is so rich and creamy that Raiza Costa wants to plaster the world with it.

Browse Reviews By Keyword

          On TV

          Get Cooking