- Preheat the oven to 350ºF.
- Butter and flour nine muffin cups.
- In a bowl, beat the butter, sugar and lemon peel until fluffy.
- Beat in the eggs one at a time.
- Beat in the cream, then the flour until just combined.
- Stir in the coconut, then gently fold in the blueberries.
- Spoon the mixture into the prepared muffin cups. Bake until the edges are golden brown, about 25 minutes. Invert onto a rack and let cool.
- This recipe can also be baked in mini loaf pans. Recipe freezes well.