Blueberry Pound Cake Muffins

Cove Cuisine Breads & Bakery

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Blueberry Pound Cake Muffins

Pound Cake and Blueberries, these go quickly!

  • Breakfast
  • {{ (20<60) ? (20) + 'm' : (20 %60==0)?(20 -20%60)/60 + 'h' : ((20 -20%60)/60 + 'h' + ' ' + 20%60 + 'm') }}
  • {{ (25<60) ? (25) + 'm' : (25 %60==0)?(25 -25%60)/60 + 'h' : ((25 -25%60)/60 + 'h' + ' ' + 25%60 + 'm') }}
  • Six to Eight
  • Easy
  • :      
Breads & Bakery

Ingredients:

  • 8 tablespoons Butter, Softened
  • 1 1/2 cups Sugar
  • 4 teaspoons Lemon Zest
  • 10 tablespoons Heavy Cream
  • 1 cups Blueberries

Instructions:

  • 1 Preheat Oven to 350 Degrees Line muffin tins w/cupcake liners. Foil liners work best. Beat together: butter, sugar, zest. Once blended well, add eggs, one at a time. Beat in cream. Add flour ONLY UNTIL COMBINED. Gently stir in blueberries, OR use frozen and drop into muffins – it works well because you can sprinkle them into muffins individually and not make the batter turn all blue! Notes: 1. Do not overfill the muffin liners with batter. 2. You can bake in 9x5 loaf pan rather than muffin tin. Bake until a toothpick test shows clean or about 25 minutes.

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Bon Appetit!

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