Blueberry-Coconut Muffins
Source of Recipe
Cooking with Paula Deen
List of Ingredients
- � cup butter, softened
- � cup sugar
- 2 tsp lemon zest
- 2 large eggs
- 5 Tbsp heavy whipping cream
- 1 cup all-purpose flour
- � cup sweetened flaked coconut
- � cup fresh blueberries
Instructions
- Preheat oven to 350� F. Spray 9 muffin cups with nonstick baking spray with flour.
- In a medium bowl, beat butter, sugar and zest at medium speed with an electric mixer until fluffy. Add eggs, one at a time, beating well after each addition. Reduce mixer speed to low, and add cream. Beat in flour until just combined. Stir in coconut; gently fold in blueberries.
- Spoon batter evenly into prepared muffin cups. Bake for 25 minutes, or until edges are golden brown. Remove from pan, and cool completely on a wire rack.
Makes about 9 muffins.
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