Mango Blueberry Muffins With Coconut Streusel

This moist and delicious mango blueberry muffin recipe with coconut streusel and buttermilk lends a tropical flair to your breakfast or brunch table.

• Preparation Time: 20 mins
• Cooking Time: 25 mins
• Total Time: 45 mins
• Calories: 219 Calories

Ingredients

• 2 eggs
• 1 tablespoon white sugar
• 1 pinch salt
• 2 teaspoons baking powder
• 2 tablespoons butter
• 1 cup fresh blueberries
• 3 tablespoons sweetened flaked coconut, chopped
• 1 cup mango - peeled, seeded and diced
• 0.25 cup all-purpose flour
• 0.5 teaspoon salt
• 0.25 teaspoon ground cinnamon
• 1.75 cups all-purpose flour
• 0.5 cup unsalted butter
• 1.25 cups white sugar
• 0.5 cup buttermilk

Recipe Instructions

Step 1

Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Step 2

Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line cups with paper liners.

Step 3

Combine ¼ cup flour, coconut, 1 tablespoon sugar, cinnamon, and 1 pinch salt in a small bowl; mix in 2 tablespoons butter until completely incorporated. Set streusel aside.

Step 4

Beat 1 ¼ cups sugar, ½ cup butter, and ½ teaspoon salt in a large bowl with an electric mixer until smooth. Beat first egg into sugar mixture until completely blended. Beat second egg into mixture until light and fluffy.

Step 5

Combine 1 ¾ cups flour and baking powder; stir into butter mixture, alternating with buttermilk. Toss blueberries with remaining ¼ cup flour; stir into batter along with mango. Spoon batter into the prepared muffin cups; sprinkle with coconut streusel.