Mango Blueberry Muffins With Coconut Streusel


by: Dee

The bomb diggity of blueberry muffins!


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serves: 16

Coconut Streusel

1/4 cup all-purpose flour

1/4 teaspoon ground cinnamon (optional)

1 tablespoon brown sugar

3 tablespoons sweetened flaked coconut, chopped

1 pinch salt

2 tablespoons butter


1/2 cup unsalted butter

1 cup white sugar

1/2 teaspoon salt

2 eggs

1 3/4 cups all-purpose flour

2 teaspoons baking powder

1/2 cup buttermilk

1 cup fresh blueberries

1/4 cup all-purpose flour

1 cup mango - peeled, seeded and diced

Nutrition Facts
Mango Blueberry Muffins With Coconut Streusel

Servings Per Recipe: 16

Amount per Serving

Calories: 210

  • Total Fat: 8.6 g
  •     Saturated Fat: 5.2 g
  •     Trans Fat: 0.3 g
  • Cholesterol: 43.2 mg
  • Sodium: 112 mg
  • Total Carbs: 31 g
  •     Dietary Fiber: 1 g
  •     Sugars: 16.6 g
  • Protein: 3.1 g

how is this calculated?

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1.  Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.

2.  Combine 1/4 cup flour, the cinnamon, 1 tablespoon brown sugar, the coconut, and 1 pinch of salt in a small bowl. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.

3.  Beat the unsalted butter, 1 cup 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 1 3/4 cups of flour with the baking powder. Stir into the butter mixture alternately with the buttermilk. Toss the blueberries with 1/4 cup of flour; stir into the batter along with the mango. Scoop the batter into the prepared muffin tins; 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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