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Mango Blueberry Muffins With Coconut Streusel

Mango Blueberry Muffins With Coconut Streusel

Name: Mango Blueberry Muffins With Coconut Streusel
Prep time: 20 min
Cook time: 25 min
Total time: 45 min
Yield: 16 muffins
Ingredients: ¼ cup all-purpose flour; ¼ teaspoon ground cinnamon; 1 tablespoon white sugar; 3 tablespoons sweetened flaked coconut, chopped; 1 pinch salt; 2 tablespoons butter; ½ cup unsalted butter; 1 ¼ cups white sugar; ½ teaspoon salt; 2 eggs; 1 ¾ cups all-purpose flour; 2 teaspoons baking powder; ½ cup buttermilk; 1 cup fresh blueberries; ¼ cup all-purpose flour; 1 cup mango - peeled, seeded and diced

Rating: 4.68 stars

151 Ratings
121 Reviews
32 Photos

These muffins are very moist and delicious!

By geranium

Recipe Summary

prep:

20 mins

cook:

25 mins

total:

45 mins

Servings:

Yield:

16 muffins

Nutrition Info

Directions

Step 1

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

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Step 2

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.
Step 3

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.
Step 4

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

Nutrition Facts

Per Serving:

219.3 calories; 3.1 g protein; 33.9 g carbohydrates; 42.6 mg cholesterol; 174.2 mg sodium. Full Nutrition

Reviews (121)

Most helpful positive review

Alberta Rose

06/18/2010

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. Read More

Helpful

(44)

Most helpful critical review

themrs720

10/25/2010

I'm only giving this 3 stars b/c i was disappointed in these muffins. However I do believe part of the disappointment was my fault (???). These were not sweet like I imagined they would be. Could be my treatment w/ the mango. Be sure you do not cut the mango too close to the core....it can give the muffin and bitter/pine-y taste. Which is what I fear I may have did. Overall I wasn't impressed with the flavor combination and end result. But maybe others will have better luck. Read More

Helpful

(12)

151 Ratings

5 star values: 115
4 star values: 25
3 star values: 10
2 star values: 1
1 star values: 0

Reviews: Most Helpful

Most Helpful Most Positive Least Positive Newest

Alberta Rose

06/18/2010

Helpful

(44)

melodee

07/21/2010

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!!! Read More

Helpful

(42)

Maureen

08/13/2010

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. Read More

Helpful

(34)

Caron

06/28/2010

The main reason I tried this recipe was because of the Mango in the title. These are good and we thought the blueberry overpowered the mango to the point that all you really taste is the blueberry. If I were to make these again I would cut the blueberry to 1/2 cup and up the mango by 1/2 cup in return. These are also pretty sweet for our taste so I think I would cut the sugar by 1/4 cup as well. I also think I would have been better served to put this into 20 muffin cups - my 16 overflowed and I ended up with some sticking issues as a result. We loved the coconut struesel and next time think we would sub brown sugar for the white. Thanks for sharing! Read More

Helpful

(28)

love2eat

01/30/2011

I feel like I'm not doing this recipe any justice by just giving it 5 stars. It is ah-mazing! I want to make them for everyone I love! I didn't change a thing followed the recipe exactly as written. If you feel compelled to alter this recipe in any way don't. You can't upgrade perfection! Update 1/30/11: I have made these over a dozen times now and they never fail to impress. Still don't change a thing they are amazing just the way geranium intended them to be. I've used both fresh and frozen blueberries very ripe and slightly ripe mangos and they are good either way. I use this recipe for "thank you gifts" or whenever I want to make an impressive treat. It is unique and delicious and I feel so happy I have it in my possession! Read More

Helpful

(22)

DLD

07/04/2010

I would give these 4.5 stars if I could! They were pretty tasty although the mango was barely detectable. Next time I will cut them into slivers and add an extra 1/4 cup. The coconut topping was a nice touch. If you're a fan of coconut then I would leave the flakes as be and even double the streusel mixture. It was very good! I'm going to bake these in a large muffin pan next batch because the standard size was just too small to enjoy these creations! I made these two days ago and today they tasted the best. One of the few muffins that isn't as delicious right out of the oven! Read More

Helpful

(14)

Christina

06/17/2010

FANTASTIC! Easy to make and the combination of flavors is spot on. I did add 1/2 teaspoon of vanilla but that was my only change. These came out so light moist and flavorful. I got 20 muffins out of the batch and I know they will be gone VERY soon! Thanks geranium for another winning recipe!:) Read More

Helpful

(12)

themrs720

10/25/2010

Helpful

(12)

Kori Lavertue

06/18/2010

Awesome muffins! The combination of blueberries and mangoes was delicious and the streusel topping just puts them over the top. They are light and fluffy not too sweet....just absolutely perfect. This recipe is a definite keeper! Thanks:) Read More

Helpful

(12)

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Nutritional Information

Mango Blueberry Muffins With Coconut Streusel

Servings Per Recipe: 16
Calories: 219.3

% Daily Value *

protein: 6 %

carbohydrates: 11 %

exchange other carbs:

dietary fiber: 4 %

sugars:

fat: 13 %

saturated fat: 25 %

cholesterol: 14 %

vitamin a iu: 7 %

niacin equivalents: 14 %

vitamin b6: 2 %

vitamin c: 6 %

folate: 9 %

calcium: 5 %

iron: 6 %

magnesium: 3 %

potassium: 2 %

sodium: 7 %

thiamin: 16 %

calories from fat:

percent of calories from carbs:

percent of calories from fat:

percent of calories from protein:

percent of calories from sat fat:

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.

(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.