Mango and Blueberry Muffins

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    Mango and Blueberry Muffins

    Mango and Blueberry Muffins

    (139)
    45min


    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.

    Ingredients
    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

    Directions
    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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    Reviews and Ratings
    Global Ratings:
    (139)

    Reviews in English (138)

    by
    41

    Run, right now (don't walk) to your kitchen and make these muffins. I scooped this recipe and I couldn't wait to get into the kitchen to make them. They did not disappoint. Full of flavor with a wonderful, moist cakey texture. The blueberries and mango held up perfectly within the batter and the combination of the two is a match made in heaven. But it doesn't stop there. The coconut streusel is the 'icing on the cake' that takes these muffins over the top. I followed this recipe just as written, with no adjustments at all, save for making them a batch of 12 rather than 16 (I like to overfill muffin cups). Served them for breakfast this morning and the kids wondered what they had done to deserve such a treat :D Thanks for a brilliant recipe, geranium.  -  17 Jun 2010  (Review from Allrecipes USA and Canada)

    by
    40

    I seriously ate 7 of these muffins in one sitting. But one note: they taste WAY better after cooling completely - the flavors come out more. And here's what I changed: doubled the streusel, added a tad bit brown sugar to streusel, used applesauce instead of butter in muffin batter, used half whole wheat flour and 1/4 cup flaxseed to make them healthier, and had to use regular milk because I didn't have buttermilk. SO ADDICTING!!!  -  19 Jul 2010  (Review from Allrecipes USA and Canada)

    by
    32

    New Update: I've made them twice. Be sure to buy a "mango slicer". Our Wegman's had them. After slicing it open, cut a crosshatch pattern but don't slice through the skin. Then slide blade along the skin and you get mango chunks. Much easier than peeling a mango. Someone told me how, so I thought I would share. I use a whole mango and it is the perfect amount.  -  20 Jun 2010  (Review from Allrecipes USA and Canada)

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