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Wild Blueberry Mango Muffins
Where To Buy Wild Blueberries

Wild Blueberry Mango Muffins

The full name of this recipe is Wild Blueberry Mango Muffins with Coconut Streusel. But when it comes to muffins, a mouthful is a good thing.

Ingredients

  • 1/4 cup all-purpose flour
  • 1/4 teaspoon ground cinnamon optional
  • 1 tablespoon white sugar
  • 3 tablespoons sweetened flaked coconut chopped
  • 1 pinch salt
  • 2 tablespoons butter
  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 cup wild blueberries
  • 1/4 cup all-purpose flour
  • 1 cup mango - peeled seeded and diced

Instructions

  1. Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
  2. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 teaspoon of salt with an electric mixer in a large bowl until smooth. Beat the first egg into the butter until completely blended before adding the second; 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 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

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