Mango Blueberry Muffins with Coconut Topping

Follow our step-by-step guide on how to make Mango Blueberry Muffins with Coconut Topping.

1. Step 1

   Start by preheating your oven to 375°F (190°C). Prepare 16 muffin cups by greasing them or lining them with paper muffin liners to ensure easy removal later.

2. Step 2

   In a small bowl, mix together 1/4 cup of all-purpose flour, the optional ground cinnamon, 1 tablespoon of sugar, the chopped coconut, and a pinch of salt. Add in 2 tablespoons of softened butter and mix until the mixture resembles coarse crumbs. Set this delightful coconut streusel aside for later.

3. Step 3

   In a large mixing bowl, beat together the 1/2 cup of unsalted butter, 1 1/4 cups of sugar, and 1/2 teaspoon of salt using an electric mixer until the mixture is smooth and creamy. Add the eggs one at a time, beating well after each addition until the mixture is light and fluffy.

4. Step 4

   In another bowl, combine 1 3/4 cups of all-purpose flour with the baking powder. Gradually stir this dry mixture into the butter mixture, alternating with the buttermilk. This will create a rich and creamy batter.

5. Step 5

   Toss the fresh blueberries with the remaining 1/4 cup of flour to prevent them from sinking in the batter. Gently fold the blueberries and diced mango into the batter, ensuring they are evenly distributed.

6. Step 6

   Scoop the batter into the prepared muffin tins, filling each cup about 2/3 full. Generously sprinkle the coconut streusel on top of each muffin for that extra crunch and flavor.

7. Step 7

   Bake in the preheated oven for 25 to 35 minutes, or until the muffins are golden brown and a toothpick inserted into the center comes out clean. The tops should spring back when lightly pressed, indicating they are perfectly baked.

8. Step 8

   Once baked, allow the muffins to cool in the pan for a few minutes before transferring them to a wire rack to cool completely. Enjoy these delicious mango blueberry muffins warm or at room temperature!