Ingredients
- ½ cup soft butter
- ¾ cup sugar
- 2 teaspoons lemon zest
- 2 large eggs
- 5 tablespoons heavy whip cream
- 1 cup flour
- ½ cup sweetened flaked coconut
- ½ cup fresh blueberries
Directions
Preheat oven to 350°. Spray 9 muffin cups with nonstick baking spray with flour. Beat butter, sugar, and zest at medium speed until fluffy. Add eggs, one at a time, beating well after each. Add cream on low speed, fold in flour. Gently add coconut, then blueberries. Spoon batter evenly into muffin cups and bake for approximately 25 minutes. |