Blueberry-Coconut Muffins Recipe

These blueberry muffins are my favorite breakfast surprise to make and serve. I mix the batter the night before and refrigerate it, adding the berries in the morning. Yes, I have to get up earlier on a muffin morning, but the smiles that greet this unexpected treat are worth it.

I've baked these muffins for over twenty years, following a recipe that is written on a piece of plain white paper; where I copied it from, I have no recollection. I'm sure I was attracted to the recipe because Hank loves blueberries, and it looked easy to accomplish.

½ cup (8 tablespoons/1 stick salted) butter, softened
¾ cup sugar
2 teaspoons freshly grated lemon zest
2 large eggs
5 tablespoons heavy cream
1 cup all-purpose flour
½ cup sweetened flaked coconut
½ cup blueberries

Preheat the oven to 350°F. Butter and flour nine muffin cups.

In a bowl, using an electric mixer at medium speed, beat together the butter, sugar, and zest until fluffy.

Beat in the eggs one at a time. At low speed, beat in the cream, then the flour until just combined. Stir in the coconut, then gently fold in the blueberries.

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.

This recipe can also be baked in mini loaf pans. It freezes well, too.

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Online:

Author's web site: www.apronmemories.com/index.php

Author's Blog: http://apronmemories.blogspot.com/

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ISBN: 978-0-7407-7763-9
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Contact: Tammie Barker | (800) 851-8923, ext. 7499 | tbarker@amuniversal.com