Rating: 4.5 stars
152 Ratings
  • 5 star values: 116
  • 4 star values: 25
  • 3 star values: 10
  • 2 star values: 1
  • 1 star values: 0

These muffins are very moist and delicious!

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Ingredients

16
Original recipe yields 16 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

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

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  • Combine 1/4 cup flour, the cinnamon, 1 tablespoon 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.

  • Beat the unsalted butter, 1 1/4 cups 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.

  • Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Nutrition Facts

219 calories; protein 3.1g; carbohydrates 33.9g; fat 8.4g; cholesterol 42.6mg; sodium 174.2mg. Full Nutrition
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