Blueberry Toasted Coconut Babycakes

These are delicious.

Preheat oven to 350f.

Butter and flour 9 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.

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.

unsalted butter, sugar, lime zest, eggs, buttermilk, all-purpose flour, salt, sweetened flaked coconut, blueberries