Mango Blueberry Muffins With Coconut Streusel
Ingredients
- ¼ cup all-purpose flour
- 3 tablespoons sweetened flaked coconut, chopped
- 1 tablespoon white sugar
- ¼ teaspoon ground cinnamon (Optional)
- 1 pinch salt
- 2 tablespoons butter
- 1 ¼ cups white sugar
- ½ cup butter
- ½ teaspoon salt
- 2 eggs
- 2 cups all-purpose flour, divided
- 2 teaspoons baking powder
- ½ cup buttermilk
- 1 cup fresh blueberries
- 1 cup mango, peeled, seeded, and diced
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Instructions
- Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line cups with paper liners.
- 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.
- 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.
- 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.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
Source
Original recipe: View Original