Ingredients

• 1 cup Blueberries (fresh)
• 1-1/2 cups Unbleached White All-Purpose Flour
• 1/2 tsp Sea Salt
• 1 tsp Baking Soda
• 2 Eggs
• 3/4 cup Sugar
• 1 tsp ground Cinnamon
• 1 stick unsalted butter (melted)
• 1/2 cup Heavy Cream
• 1/2 cup Coconut Flakes
• 1 tsp Baking Powder
• 1 tsp Vanilla Extract

Instructions

1. Preheat oven to 350°F and line muffin pan with paper cups.
   
   Beat together butter and sugar until light and fluffy. Beat in eggs, one at a time. Beat in cream and vanilla, then add flour, baking powder, baking soda, salt, and cinnamon on low speed until just combined. Stir in coconut and gently fold in blueberries. Spoon batter into cups and smooth tops.
   
   Bake on middle rack of oven until a tester inserted comes out clean and edges are golden brown, about 20 minutes. Makes 12 Muffins.