Skip to content

It’s finally here! Order the Sweet Pea’s Kitchen Cookbook

Sweet Pea's Kitchen Cookbook

Blackberry Coconut Pound Cake Muffins

This post may contain affiliate links. Please read the disclosure policy.

Moist and dense pound cake muffins packed with plump, juicy blackberries, coconut, and lemon zest. Berries are starting to make an appearance at my local grocery store and I couldn’t be happier! When I saw the giant container of plump blackberries I knew I had to buy them. Who cares if I had a recipe to use them in or not…I had to have them!

I woke up on Saturday morning craving the blackberries in my fridge and some freshly baked muffins. I found this delicious recipe and didn’t think twice.

These muffins are super moist and just perfect to serve with coffee or tea on Mother’s Day.

Pin this recipe now to remember it later

Pin Recipe

Blackberry Coconut Pound Cake Muffins

No ratings yet


  • 1/2 cup 1 stick unsalted butter, softened
  • 3/4 cup sugar
  • 2 teaspoons freshly grated lemon 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 blackberries

Want to save this recipe? Enter your email below and we'll send the recipe straight to your inbox!

This field is for validation purposes and should be left unchanged.

NOTE: By saving this recipe, you agree to join our weekly recipes newsletter.


  • Preheat oven to 350 degrees F. Line 9 muffin cups with muffin liners or spray with nonstick cooking spray.
  • In the bowl of a stand mixer fitted with the paddle attachment, beat together butter, sugar and lemon zest until light and fluffy. Beat in eggs, one at a time. Beat in cream until combined. With the mixer on low speed, mix flour and salt until just combined. Stir in 1/2 cup coconut and gently fold in blackberries.
  • Spoon batter into cups, filling the cups, and smooth tops. Divide batter equally among prepared muffin cups. Top the muffins with remaining 3 tablespoons of coconut. Bake until muffin tops are golden and springy to the touch, 23 to 25 minutes, rotating halfway through baking time. Cool muffins in muffin tin for 5 minutes, then transfer to wire rack and cool 5 minutes before serving.
Author: Laura

Follow me on Pinterest for daily delicious recipes!

Follow Me

Source: Thibeault’s Table, originally from Food Channel

Get new recipes weekly plus our FREE ebook!