Tropical Blueberry Muffins

Tropical Blueberry Muffins


128 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.

Recently viewed

Reviews (0)

Write a review

Click on stars to rate