Blueberry-Coconut Muffins

I almost want to take my previous Blueberry Muffin post down because I made these the other night and they were SO much better! The consistency of the muffin was not as dense, more a mix between a muffin and pound cake. And the coconut? Delicious. Mixed into the batter it forms a bit of a crisp. A little crunch in each bite.

Blueberry-Coconut Muffins
(which I found on foodnetwork.com)

• 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 (I used frozen)
  

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.

Enjoy!