Mango Blueberry Muffins With Coconut Streusel |
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Prep Time: 0 Minutes Cook Time: 45 Minutes |
Ready In: 45 Minutes Servings: 16 |
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The coconut streusel puts these muffins over the top! Ingredients:
1/4 cup flour |
1/4 teaspoon ground cinnamon (optional) |
1 t white sugar |
3 t sweetened flaked coconut, chopped |
1 pinch salt |
2 t butter |
1/2 cup unsalted butter, softened |
1 1/4 cups sugar |
1/2 t salt |
2 eggs |
1 3/4 cups flour |
2 t baking powder |
1/2 cup buttermilk |
1cup fresh blueberries |
1/4 cup flour (for coating blueberries) |
1 cup mango, chopped ( i use frozen mango, very good and much easier) |
Directions:
1. Preheat over to 375
2. Grease 16 muffin cups or line with paper liners
3. Combine first five ingredients in small bowl and mix the 2 T butter until completely incorporated into the flour mix, set aside
4. Beat the unsalted butter. 1 1/4 cups sugar and 1/2 t of salt with an electric mixer in a large bowl until smooth
5. Beat one egg into the butter until completely blended before adding the second egg, continue mixing until light and fluffy
6. Combine 1 3/4 cups of flour with the baking powder
7. Stir into the butter mixture alternately with the buttermilk
8. Toss the blueberries with the 1/4 cup flour and stir into the batter along with the mango
9. Scoop batter into the muffin cups and sprinkle the coconut streusel
10. Bake until golden and the tops spring back when lightly pressed, about 25 to 35 minutes
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