Blueberry Pound Cake Muffins
From c2max 15 years ago
- 25 minutes to make
- Serves 12
These are a wonderful addition to breakfast, brunch or snacking! Like an old-timey, very dense, very moist pound cake. Lemon zest brightens the flavor of the blueberries sprinkled throughout the muffins.
Ingredients
- 2 sticks (1 C) butter, softened shopping list
- 1 ½ C sugar shopping list
- 4 tsp grated lemon zest shopping list
- 4 large eggs shopping list
- 10 TB ( ½ C plus 2 TB) heavy cream shopping list
- 2 C flour and ½ tsp salt – mix together shopping list
- 1 C blueberries * can use frozen (see below in directions) shopping list
How to make it
- Preheat oven to 350. 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.
The Rating
Reviewed by 5 people-
wow those do look very good thank you
minitindel
in THE HEART OF THE WINE COUNTRY loved it
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Those look wonderful, I love heavy dense pound cakes. Can't wait to try this!!!
lara38
in Gulf Coast loved it
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LOVE these!!!!!! Thank you!
auntybea
in Vernon loved it
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