Blueberry Coconut Pound Cake Muffins
1/2 cup butter, softened
3/4 cup sugar
2 teaspoons freshly grated lime zest
2 large eggs
5 tablespoons heavy cream
1 cup flour
1/4 teaspoon salt
1/2 cup plus 3 tablespoons or more sweetened flaked coconut
1/2 cup blueberries
Preheat oven to 350 degrees and line muffin tins with paper liners. Spray with pam.
Beat together butter, sugar and lime 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 bluberries. Spoon batter into cups, filling the cups and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut or more, if you like. Bake in the middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. Invert onto a rack to cool.