Mango Blueberry Muffins With Coconut Streusel
From maureenlaw 15 years ago
- 45 to make
- Serves 16
The coconut streusel puts these muffins over the top!
Ingredients
- 1/4 cup flour shopping list
- 1/4 teaspoon ground cinnamon (optional) shopping list
- 1 T white sugar shopping list
- 3 T sweetened flaked coconut, chopped shopping list
- 1 pinch salt shopping list
- 2 T butter shopping list
- 1/2 cup unsalted butter, softened shopping list
- 1 1/4 cups sugar shopping list
- 1/2 t salt shopping list
- 2 eggs shopping list
- 1 3/4 cups flour shopping list
- 2 t baking powder shopping list
- 1/2 cup buttermilk shopping list
- 1cup fresh blueberries shopping list
- 1/4 cup flour (for coating blueberries) shopping list
- 1 cup mango, chopped ( I use frozen mango, very good and much easier) shopping list
How to make it
- Preheat over to 375
- Grease 16 muffin cups or line with paper liners
- Combine first five ingredients in small bowl and mix the 2 T butter until completely incorporated into the flour mix, set aside
- 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
- Beat one egg into the butter until completely blended before adding the second egg, 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 the 1/4 cup flour and stir into the batter along with the mango
- Scoop batter into the muffin cups and sprinkle the coconut streusel
- Bake until golden and the tops spring back when lightly pressed, about 25 to 35 minutes
People Who Like This Dish 3
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