Description
These muffins are very moist and delicious!
Ingredients
- 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.
Prep Time: 20 mins
Cook Time: 25 mins
Total Time: 45 mins
Servings: 16