Preheat oven to 350 degrees F and butter and flour 7 (112-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 minĪ¼tes.
Invert onto a rack and cool.
