Ingredients
16
16 servings
- •¼ cup all-purpose flour
- •¼ teaspoon ground cinnamon (Optional)
- •1 tablespoon white sugar
- •3 tablespoons sweetened flaked coconut, chopped
- •1 pinch salt
- •2 tablespoons butter
- •½ cup unsalted butter
- •1 ¼ cups white sugar
- •½ teaspoon salt
- •2 eggs
- •1 ¾ cups all-purpose flour
- •2 teaspoons baking powder
- •½ cup buttermilk
- •1 cup fresh blueberries
- •¼ cup all-purpose flour
- •1 cup mango - peeled, seeded and diced
Instructions
- Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
- 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.
- 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.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
Nutritional Facts
Per 16 servings
- Calories: 219
- Carbohydrate: 34g
- Fat: 8g
- Fiber: 1g
- Protein: 3g
- Sugar: 20g
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