Mango Blackberry Muffins Recipe (With Coconut Streusel)

The Perfect Dessert Recipe – Mango Blackberry Muffins

In my top three when it comes to berries!

This is one of the best muffin recipes I have ever tried. I am not going to lie to you guys, it’s buttery and sweet, not the healthiest combination.  BUT, on the upside, it has fresh mango and blackberries which add to the nutritional value and cuts the sweetness of the muffin. The coconut topping is just heavenly, you will seriously need to control your urge to have a third and fourth helping. Yes, I had two muffins right after supper then night I made… I have problems lol, don’t judge me. It’s a great treat after an awful exam like I had this morning. Always remember, you can’t get 100% on everything but damn you’re a great baker! Lol! Enjoy this recipe and have a great weekend!

I prefer the small, yellow mangos rather than the bigger, red/green ones.

Mango Blackberry Muffins With Coconut Streusel Ingredients & Portions:

• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon (optional)
• 1 tablespoon white sugar
• 3 tablespoons sweetened flaked coconut, chopped
• 1 pinch salt
• 2 tablespoons butter

• 1/2 cup unsalted butter
• 1 1/4 cups 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

Servings: This recipe yields 12 muffins.

Mango Blackberry Muffins With Coconut Streusel Cook time & Directions:

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 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.

To simplify your life, just buy the packaged coconut shreds. They are as good.

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.

Batter is ready for the fruits!

Ready to be put into the muffin tin!

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

Use wax paper if you do not have muffin cups.

Impress your family and friends with this quick recipe!

Nutritional Benefits: