I'm Kathy Lloyd. I grew up on a farm near Elmore, MN and have lived in Fairmont for over 44 years. I have always loved to cook, even when I was very young. I loved to stay with my Aunt Dorothy during my childhood. She was a great cook and used to give me freedom in the kitchen, teaching me along the way. She made recipes from our Norwegian heritage, along with pies, homemade doughnuts, yeast bread and cinnamon rolls.
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I am submitting this recipe by popular request. We had another birthday at my exercise group so that meant coffee treats! Blueberries have been on sale lately at grocery stores so it’s a good time to take advantage of that. They are so good for you plus delicious!
This recipe was shared with me by my good friend and former neighbor, Bev Chicos. I have enjoyed many coffee/breakfast treats at her home over the years! The unusual thing about this recipe is that there is no baking soda or baking powder in these muffins and they still rise! I have come to the conclusion that the eggs must solve that problem. Let them cool 6-8 minutes before removing from the pan or use paper liners.
Blueberry Coconut Muffins:
1/2 cup butter
3/4 cup sugar
2 tsp grated lemon zest
2 large eggs
5 Tbsp whipping cream
1 cup flour
1/2 cup flaked coconut
1 cup blueberries (don’t thaw if using frozen)
Preheat oven to 350 degrees, spray nine muffin tins with cooking spray.
Beat butter, sugar and zest until fluffy, add eggs one at time. Then reduce to low and add cream and flour. Fold in coconut and blueberries. Bake 20-30 minutes until toothpick inserted in middle comes out clean. May refrigerate dough overnight. These are good served warm or cold.