Blueberry Coconut Pound Cake Muffins

Blueberry Coconut Pound Cake Muffins

Prep Time


Cook Time



Blueberry Coconut Pound Cake Muffins

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 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


  • 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.


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