1/2 cup 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 flake coconut
1/2 cup blueberries
Preheat oven to 350. 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 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. Invert onto a rack and cool.