Directions:
- Preheat oven to 350 degrees F and butter and flour 9 (1/2-cup) muffin cups (just butter if nonstick).
- Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, 1 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 and smooth tops. Sprinkle tops with remaining 3 tablespoons coconut.
- Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack and cool.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 578.56 Kcal (2422 kJ) | ||
| Calories from fat | 334.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 37.15g | 57% | |
|---|---|---|---|
| Cholesterol | 180.52mg | 60% | |
| Sodium | 201.16mg | 8% | |
| Potassium | 146.42mg | 3% | |
| Total Carbs | 55.32g | 18% | |
| Sugars | 23.93g | 96% | |
| Dietary Fiber | 1.97g | 8% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.3mg | 9% | |
| Iron | 1.1mg | 6% | |
| Calcium | 41mg | 4% | |
| Amount Per 100 g | |||
| Calories | 360.58 Kcal (1510 kJ) | ||
| Calories from fat | 208.38 Kcal | ||
| % Daily Value* | |||
| Total Fat | 23.15g | 57% | |
|---|---|---|---|
| Cholesterol | 112.51mg | 60% | |
| Sodium | 125.37mg | 8% | |
| Potassium | 91.26mg | 3% | |
| Total Carbs | 34.48g | 18% | |
| Sugars | 14.91g | 96% | |
| Dietary Fiber | 1.23g | 8% | |
| Protein | 4.99g | 16% | |
| Vitamin C | 1.3mg | 3% | |
| Vitamin A | 0.2mg | 9% | |
| Iron | 0.7mg | 6% | |
| Calcium | 25.5mg | 4% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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