- 1/2 cup (1 stick) unsalted butter, softened
- 3/4 cup sugar
- 2 teaspoons freshly grated lime zest
- 2 large eggs
- 5 tablespoons heavy cream
- 1 cup all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup plus 3 tablespoons sweetened flaked coconut
- 1/2 cup blueberries
Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
Beat together butter, sugar, and zest until light and fluffy. Beat in eggs, one 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, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Place onto a rack and cool.