Individual Blueberry Coconut Pound Cake Muffins

• 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 sweetened flaked coconut, plus
• 3 tablespoons sweetened flaked coconut
• 1/2 cup blueberries

1. Preheat oven to 350 degrees F and butter and flour 7 (1/2-cup) muffin cups (just butter if nonstick).
2. 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.
3. Spoon batter into cups, filling the cups, and smooth tops. Sprinkle tops with remaining 3 tablespoons of coconut.
4. Bake in middle of oven until a tester comes out clean and edges are golden brown, about 25 minutes. (In my oven it took a bit longer) Invert onto a rack and cool.

unsalted butter, sugar, lime zest, eggs, heavy cream, flour, salt, coconut, coconut, blueberries

Taken from www.food.com/recipe/individual-blueberry-coconut-pound-cake-muffins-303288 (may not work)