Tropical Blueberry Muffins

    Tropical Blueberry Muffins


    130 people made this

    About this recipe: These muffins are moist and delicious. Blueberries and fresh mango grace the muffin batter, before being topped with a coconut streusel and baked. They are perfect for dessert, afternoon tea or elevenses.

    Serves: 16 

    • 4 tablespoons plain flour
    • 1/4 teaspoon ground cinnamon
    • 1 tablespoon caster sugar
    • 3 tablespoons sweetened desiccated coconut, chopped
    • 1 pinch salt
    • 30g unsalted butter
    • 115g unsalted butter
    • 250g caster sugar
    • 1/2 teaspoon salt
    • 2 eggs
    • 225g plain flour
    • 2 teaspoons baking powder
    • 110g buttermilk
    • 150g blueberries
    • 4 tablespoons plain flour
    • 165g mango, peeled, seeded and diced

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

    1. Preheat an oven to 190 C / Gas 5. Grease a 16-hole muffin tin or line with cases.
    2. Combine 4 tablespoons flour, cinnamon, 1 tablespoon sugar, coconut and 1 pinch of salt in a small bowl. Mix in 30g butter until completely incorporated into the flour; set aside.
    3. Beat the unsalted butter, 250g 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 225g flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 4 tablespoons flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tin; sprinkle with the coconut streusel.
    4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

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