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Blueberry Coconut Pound Cake Muffins

Blueberry Coconut Pound Cake Muffins


  • 1 stick salted butter, softened
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lemon peel
  • 2 large eggs
  • 5 tablespoons heavy cream
  • 1 cup all purpose flour
  • 1/2 cup sweetened coconut
  • 1/2 cup blueberries

Prep Time:

Cook Time:


These muffins are really moist and have a nice texture from the coconut with a bit of tang from the lemon peel.

This recipe courtesy of EllynAnne Geisel, author of The Apron Book.


  1. Preheat the oven to 350ºF.
  2. Butter and flour nine muffin cups.
  3. In a bowl, beat the butter, sugar and lemon peel until fluffy.
  4. Beat in the eggs one at a time.
  5. Beat in the cream, then the flour until just combined.
  6. Stir in the coconut, then gently fold in the blueberries.
  7. Spoon the mixture into the prepared muffin cups. Bake until the edges are golden brown, about 25 minutes. Invert onto a rack and let cool.
  8. This recipe can also be baked in mini loaf pans. Recipe freezes well.