MANGO BLUEBERRY MUFFINS WITH COCONUT STEUSEL
A few months ago Sprouts was having a sale on berries and I made some scones. They were not a huge hit at home so I brought the rest of them to my office (my co-workers will eat anything). Laurel loved them and has been asking me to make them ever since.
This week they had Blueberries on sale so I picked some up planning on making them for her again. I also had a ton of mango that I wanted to use. I was thinking about putting them in the scones but thought it would probably add too much moisture to the scone. I found this recipe on another blog - Ryan Bakes. I made them last night and they were a huge hit... I did bring one to Laurel! I didn't make the streusel because I didn't have any coconut on hand but I did have sugar in the raw that I sprinkled on top. I think these would be great made with any type of berries.
Ingredients:
For the Steusel Topping:
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tbs. white sugar
3 tbs. sweetened flaked coconut, chopped
1 pinch salt
2 tbs. butter
For the Muffins:
1/2 cup unsalted butter, softened
1 1/4 cups white sugar
1/2 tsp salt
2 eggs
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 cup buttermilk
1 cup fresh or frozen blueberries
1/4 cup all-purpose flour
1 cup mango- peeled, seeded, and diced
Instructions:
1. Preheat oven to 375 degrees F. Grease 14-16 muffin cups or line with muffin liners.
2. Combine 1/4 cup flour, cinnamon, 1 tbs. sugar, the coconut, and a pinch of salt in a small bowl. Cut in 2 tbs. of butter and incorporate completely until the mixture resembles coarse crumbs. Use either a fork or your fingers to work the butter into the flour mixture.
3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 tsp. 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. Only mix until just incorporated-- be careful to not overmix. 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 brown and the tops spring back when lightly pressed, about 25 to 35 minutes.
Adapted from allrecipes.com
Ingredients:
For the Steusel Topping:
1/4 cup all-purpose flour
1/2 tsp. ground cinnamon
1 tbs. white sugar
3 tbs. sweetened flaked coconut, chopped
1 pinch salt
2 tbs. butter
For the Muffins:
1/2 cup unsalted butter, softened
1 1/4 cups white sugar
1/2 tsp salt
2 eggs
1 3/4 cups all-purpose flour
2 tsp. baking powder
1/2 cup buttermilk
1 cup fresh or frozen blueberries
1/4 cup all-purpose flour
1 cup mango- peeled, seeded, and diced
Instructions:
1. Preheat oven to 375 degrees F. Grease 14-16 muffin cups or line with muffin liners.
2. Combine 1/4 cup flour, cinnamon, 1 tbs. sugar, the coconut, and a pinch of salt in a small bowl. Cut in 2 tbs. of butter and incorporate completely until the mixture resembles coarse crumbs. Use either a fork or your fingers to work the butter into the flour mixture.
3. Beat the unsalted butter, 1 1/4 cups sugar, and 1/2 tsp. 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. Only mix until just incorporated-- be careful to not overmix. 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 brown and the tops spring back when lightly pressed, about 25 to 35 minutes.
Adapted from allrecipes.com
