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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. Invert onto a rack and cool. |
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