Directions:
- Preheat oven to 350°F; butter and flour 9 (1/2-cup) muffin cups, or use paper liners.
- Toast 1/2 cup coconut over low heat on stovetop or in toaster oven until lightly browned, watch closely, do not let burn.
- Beat together butter, sugar, and zest until light and fluffy.
- Beat in eggs, 1 at a time.
- Beat in buttermilk, 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 (this coconut will toast in the oven).
- 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 | 238.35 Kcal (998 kJ) | ||
| Calories from fat | 123.15 Kcal | ||
| % Daily Value* | |||
| Total Fat | 13.68g | 21% | |
|---|---|---|---|
| Cholesterol | 69.75mg | 23% | |
| Sodium | 95.26mg | 4% | |
| Potassium | 76.65mg | 2% | |
| Total Carbs | 25.91g | 9% | |
| Sugars | 11.88g | 48% | |
| Dietary Fiber | 1.04g | 4% | |
| Protein | 3.73g | 7% | |
| Vitamin C | 1.6mg | 3% | |
| Vitamin A | 0.1mg | 4% | |
| Iron | 0.5mg | 3% | |
| Calcium | 23.1mg | 2% | |
| Amount Per 100 g | |||
| Calories | 299 Kcal (1252 kJ) | ||
| Calories from fat | 154.49 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.17g | 21% | |
|---|---|---|---|
| Cholesterol | 87.5mg | 23% | |
| Sodium | 119.5mg | 4% | |
| Potassium | 96.16mg | 2% | |
| Total Carbs | 32.51g | 9% | |
| Sugars | 14.91g | 48% | |
| Dietary Fiber | 1.3g | 4% | |
| Protein | 4.68g | 7% | |
| Vitamin C | 2.1mg | 3% | |
| Vitamin A | 0.2mg | 4% | |
| Iron | 0.6mg | 3% | |
| Calcium | 28.9mg | 2% | |
* 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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