Blueberry coconut pound cake muffins

I love muffins.

Blueberry coconut pound cake muffins
1/2 cup (1 stick) unsalted butter, softened
3/4 cup sugar
2 tsp freshly grated lime zest
2 eggs
5 Tbsp heavy cream
1 cup flour
1/4 tsp salt
1/2 cup + 3 Tbsp coconut
1/2 cup blueberries

Preheat oven to 350 and butter/flour 7 muffin cups. Beat 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, just until combined. Stir in 1/2 cup coconut and fold in blueberries. Spoon batter into muffin cups, totally filling cups and smooth tops. Sprinkle with remaining 3 Tbsp coconut. Bake in middle of oven until tester comes out clean, about 25 minutes. Invert onto rack and let cool.