For best results, use room temperature eggs and buttermilk. This helps the batter emulsify properly and creates a tender crumb. If you don't have buttermilk, you can make a substitute by adding 1 tablespoon of white vinegar or lemon juice to a liquid measuring cup and filling it with milk to the 1/2 cup line. Let it stand for 5 minutes before using. To prevent the blueberries from sinking to the bottom of the muffins, toss them with a tablespoon of flour before adding them to the batter. Store the muffins in an airtight container at room temperature for up to 3 days or in the refrigerator for up to a week.
Mango Blueberry Muffins With Coconut Streusel
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PREP TIME20 mins
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COOK TIME25 mins
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TOTAL TIME45 mins
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SERVING16 People
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VIEWS469
Imagine biting into a sun-kissed muffin, where the tropical sweetness of mango dances with the tangy burst of blueberries, all crowned with a crunchy coconut streusel. These muffins are a delightful treat, perfect for a weekend brunch or a special snack any time of day.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate34 g
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Cholesterol43 mg
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Fiber1 g
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Protein3 g
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Saturated Fat5 g
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Sodium174 mg
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Sugar20 g
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Fat8 g
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Unsaturated Fat0 g
DIRECTIONS
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01 Step
Recipe View Preheat the oven to 375°F (190°C). Prepare a 16-cup muffin tin with grease or paper liners. (5 minutes)
02 Step
Recipe View In a medium bowl, whisk together the 1/4 cup flour, chopped coconut, 1 tablespoon sugar, cinnamon, and pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside the coconut streusel topping. (10 minutes)
03 Step
Recipe View In a large bowl, cream together the 1 1/4 cups sugar, softened butter, and 1/2 teaspoon salt using an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (5 minutes)
04 Step
Recipe View In a separate bowl, whisk together the 1 3/4 cups flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)
05 Step
Recipe View Gently fold in the fresh blueberries and diced mango. (2 minutes)
06 Step
Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Sprinkle the coconut streusel topping generously over the muffins. (5 minutes)
07 Step
Recipe View Bake in the preheated oven for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. (25-35 minutes)
08 Step
Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)
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Julio Champlin
Mar 12, 2025I loved the combination of mango and blueberry. So moist and flavorful!
Muhammad Glover
Apr 20, 2024My family devoured these! The mango added such a unique and delicious flavor.
Kristofer Nolan
Mar 20, 2023These muffins were a huge hit! The streusel topping is the perfect touch.
Lucious Hills
Jan 8, 2023Easy to follow recipe and the muffins turned out beautifully. Will definitely make again!