Preheat oven to 350°F and grease nine muffin cups. Toast coconut in a dry frying pan over med-low heat. Watch carefully and stir often! This just takes a few minutes. Beat together butter, sugar and zest until light and fluffy. Beat in eggs, one at a time. Then 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 and smooth tops. Sprinkle tops with remaining coconut. Bake until a tester comes out clean and edges are golden brown; about 25 min. Remove from tins and cool.