Mango and Blueberry Muffins

Mango and Blueberry Muffins


125 people made this

Lovely moist and fruity muffins, perfect either as a light breakfast or for dessert. Mango and coconut make these blueberry muffins quite tropical.


Serves: 16 

  • 1/4 cup (30g) plain flour
  • 1/4 teaspoon ground cinnamon
  • 1 tablespoon white sugar
  • 3 tablespoons shredded coconut, chopped
  • 1 pinch salt
  • 2 tablespoons butter
  • 125g unsalted butter
  • 1 1/4 cups (270g) white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups (220g) plain flour
  • 2 teaspoons baking powder
  • 1/2 cup (125ml) buttermilk
  • 1 cup fresh blueberries
  • 1/4 cup (30g) plain flour
  • 1 cup mango - peeled, seeded and diced

Preparation:20min  ›  Cook:25min  ›  Ready in:45min 

  1. Preheat an oven to 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 topping.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

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