Mango Blueberry Muffins With Coconut Streusel

  • PrepTime: 20 Mins
  • CookTime: 25 Mins
  • TotalTime: 45 Mins

Ingredient

  1. ¼ cup all-purpose flour
  2. ¼ teaspoon ground cinnamon (Optional)
  3. 1 tablespoon white sugar
  4. 3 tablespoons sweetened flaked coconut, chopped
  5. 1 pinch salt
  6. 2 tablespoons butter
  7. ½ cup unsalted butter
  8. 1 ¼ cups white sugar
  9. ½ teaspoon salt
  10. 2 eggs
  11. 1 ¾ cups all-purpose flour
  12. 2 teaspoons baking powder
  13. ½ cup buttermilk
  14. 1 cup fresh blueberries
  15. ¼ cup all-purpose flour
  16. 1 cup mango - peeled, seeded and diced

Instruction

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  2. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; continue mixing until light and fluffy. Combine 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
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