Directions:
- Preheat oven to 350°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 | 766 Kcal (3207 kJ) | ||
| Calories from fat | 530.8 Kcal | ||
| % Daily Value* | |||
| Total Fat | 58.98g | 91% | |
|---|---|---|---|
| Cholesterol | 241.53mg | 81% | |
| Sodium | 203.56mg | 8% | |
| Potassium | 141.53mg | 3% | |
| Total Carbs | 53.84g | 18% | |
| Sugars | 23.93g | 96% | |
| Dietary Fiber | 1.79g | 7% | |
| Protein | 8.18g | 16% | |
| Vitamin C | 2mg | 3% | |
| Vitamin A | 0.6mg | 19% | |
| Iron | 1mg | 6% | |
| Calcium | 47.3mg | 5% | |
| Amount Per 100 g | |||
| Calories | 413.57 Kcal (1732 kJ) | ||
| Calories from fat | 286.59 Kcal | ||
| % Daily Value* | |||
| Total Fat | 31.84g | 91% | |
|---|---|---|---|
| Cholesterol | 130.4mg | 81% | |
| Sodium | 109.9mg | 8% | |
| Potassium | 76.41mg | 3% | |
| Total Carbs | 29.07g | 18% | |
| Sugars | 12.92g | 96% | |
| Dietary Fiber | 0.97g | 7% | |
| Protein | 4.42g | 16% | |
| Vitamin C | 1.1mg | 3% | |
| Vitamin A | 0.3mg | 19% | |
| Iron | 0.6mg | 6% | |
| Calcium | 25.5mg | 5% | |
* 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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