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.
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Method Prep:20min › Cook:25min › Ready in:45min
Preheat an oven to 190 C / Gas 5. Grease a 16-hole muffin tin or line with cases.
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.
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.
Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.