Tropical Blueberry Muffins

    (142)
    45 min

    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.


    139 people made this

    Ingredients
    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

    Method
    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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    Reviews & ratings
    Average global rating:
    (142)

    Reviews in English (111)

    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 US | 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 US | 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 US | Canada)

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