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Mango Blueberry Muffins With Coconut Streusel
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Prep Time:
20 minutes
Cook Time:
25 minutes
Total Time:
45 minutes
Tropical-inspired, moist muffins perfect for breakfast.
Ingredients:
  • 0.25 cup all-purpose flour
  • 0.25 teaspoon ground cinnamon
  • 1 tablespoon white sugar
  • 3 tablespoons sweetened flaked coconut, chopped
  • 1 pinch salt
  • 2 tablespoons butter
  • 0.5 cup unsalted butter
  • 1.25 cups white sugar
  • 0.5 teaspoon salt
  • 2 eggs
  • 1.75 cups all-purpose flour
  • 2 teaspoons baking powder
  • 0.5 cup buttermilk
  • 1 cup fresh blueberries
  • 1 cup mango - peeled, seeded and diced
Instructions:
  • Preheat your oven to 375 degrees F (190 degrees C) and prepare a 12-cup muffin pan by greasing or lining with paper liners.
  • In a small bowl, mix together 1/4 cup flour, cinnamon, 1 tablespoon sugar, coconut, and a pinch of salt. Add 2 tablespoons of butter and mix until fully incorporated; set aside.
  • Using an electric mixer, beat unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon salt in a large bowl until smooth. Add the first egg, blend completely, then add the second egg. Mix until light and fluffy. In a separate bowl, combine 1 3/4 cups flour and baking powder. Alternately stir the flour mixture and buttermilk into the butter mixture. Toss blueberries with 1/4 cup flour, then fold into the batter with mango. Scoop batter into muffin tins, top with coconut streusel, and bake.
  • Bake in the oven until golden brown and the tops bounce back when touched lightly, about 25-35 minutes.

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