1/2 cup butter, softened
3/4 cup sugar
2 teas lemon zest
2 large eggs
5 tables heavy whipping cream
1 cup flour
1/2 cup sweetened flaked coconut
1/2 cup fresh blueberries
Preheat oven to 350. Spray 9 muffin cups with Pam or use cupcake liners (On these, it is better to forgo the liners and just use the greased pans)
In a medium bowl, beat butter, sugar and zest at medium speed until fluffy. Add eggs, one at a time, beating well, after each addition. Reduce mixer speed tolow 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 min or until edges are golden brown. Remove from pan and cool on a wire rack.
*You can make the above mixture except for adding the blueberries the night before and keep in fridge until ready to bake. Carefully fold in blueberries right before you pour into prepared muffin pans and bake according to above directions. This is taken from a Paula Deen Magazine and they are a delicious breakfast or afternoon tea bread.
Chocolate Castles 