Fresh Blueberry Breakfast Muffins with Coconut Topping

Over time you'll probably see quite a few recipes with a little coconut here and a little coconut there. Why? Because I just love the taste, crunch and look of that little addition to my creations when I bake. It makes me think of feathers or ruffles or curly ribbons and those things make me happy and, whatever else, we all need a little happiness in our lives when we least expect it☺ Generally, I will double this recipe because these keep or freeze very well so you can grab one, sit down with a cup of tea and pamper yourself with a little mid-day treat.

Ingredients

• 1/2 cup (1 stick) unsalted butter, softened
• 3/4 cup sugar
• 2 teaspoons freshly grated lime zest
• 2 large eggs
• 5 tablespoons heavy cream
• 1 cup all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup plus 3 tablespoons sweetened flaked coconut
• 1/2 cup blueberries

Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).

Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one at a time. Beat in cream, then flour and salt, on low speed until just combined. Stir in 1/2 cup coconut and gently stir in blueberries.

Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.

Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Place onto a rack and cool.

We've got an easy, quick and delicious recipe for Faux Chinese Chicken Soup over at Our family attic...

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