Mango Blueberry Muffins with Coconut Streusel Topping

We love muffins at our house.  Love, love, love them.  Pumpkin, blueberry, lemon...you just can't go wrong.  I found this recipe for blueberry/mango muffins here and was intrigued by the combination.  I made a few adjustments according to our tastes. 

The males in my family are huge fans of mango.  I'm not such a big mango girl, but I really enjoyed it in these muffins.  If you're looking for a unique blueberry muffin to serve for a breakfast or brunch, I recommend you give these a try.  I think you'll be pleasantly surprised!

Here's what you'll need to gather:

Flour, sugar, brown sugar, coconut, cinnamon, baking soda, butter, mango, blueberries, and applesauce.

You'll also need buttermilk and eggs.  They didn't quite make it to the party the first time around.


The first thing you want to do is mix together the streusel.

In a small bowl mix togther a 1/4 cup flour, cinnamon, brown sugar, coconut, and a pinch of salt.

Add 2 tbsp. of melted butter and give it a good stir.

Once it's all mixed, set it aside in the fridge for now.

Next, get your mango prepped and ready to go.  This is the way my cooking hero, Alton Brown, cuts his mango and I think it's brilliant.

First peel your mango with a veggie peeler.

Next cut a bit off of each end.

Grab your favorite corn cob holder and stick it in one end.  Now you can use that as a handle to trim as much of the mango meat off the pit as you can.

Once you have your mango off the pit, you can just dice it right up.

Voila!  Diced mango easy as pie!

Now in a mixer combine the softened butter, sugar, and salt until well combined.

Add the eggs one at a time, beating until throughly incorporated before adding the next egg.

Add the applesauce and beat well.

In a small bowl combine the flour and baking powder.

Add half of the flour mixture.  Mix well and add half of the buttermilk.  Repeat.

Combine the blueberries with 3 Tbsp. of flour. 

Add both fruits to the mixture and stir until combined.

Fill lined muffin cups with the batter.  I usually get about 18 muffins from this recipe.

Remember the streusel?  Pull it out and give it a good stir to make it crumbly.  Top each muffin with the strudel mixutre.

Bake at 375 for about 25 minutes.  Remove and cool on cooling racks.  These are super yummy right away, but are even tastier the next day when the flavors have had a little time to blend.  Hope you get to try these soon!  Enjoy!!


Mango Blueberry Muffins with Coconut Streusel Topping

Streusel topping:
1/4 cup flour
1/4 tsp. cinnamon
1 Tbsp. brown sugar
3 Tbsp. coconut
1 pinch of salt
2 Tbsp. melted butter

Muffins:
1/4 cup butter, softened
1 cup sugar
1/2 tsp. salt
2 eggs
1/4 cup applesauce
1 3/4 cup flour
2 tsp. baking powder
1/2 cup buttermilk
1 cup blueberries (fresh or frozen)
3 Tbsp. flour
1 cup diced mango

Preheat oven to 375 and line muffin tins with paper liners. 

Combine streusel ingredients and stir well.  Set aside in refrigerator while preparing muffins.

In mixer bowl, combine softened butter, sugar, and salt.  Add eggs, one at a time, beating well between each.  Mix in applesauce.  In small bowl, combine flour and baking powder.  Add half of flour mixture and mix well.  Add half of buttermilk and mix well.  Repeat flour/buttermilk steps.  Toss blueberries with 3 tbsp. flour.  Add berries and mango to batter and stir to combine.  Fill muffin cups 2/3 of the way full.  Top with streusel mix.

Bake at 375 for 25 minutes or until golden brown on top.  Allow to cool and enjoy! :)