Tropical Blueberry Muffins

    (141)
    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.


    132 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.
    See all 12 recipes

    Recently viewed

    Reviews & ratings
    Average global rating:
    (141)

    Reviews in English (110)

    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)

    Write a review

    Click on stars to rate
    See all 7 collections