Mango Blueberry Muffins With Coconut Streusel

Recipe View Preheat the oven to 375°F (190°C). Prepare a 16-cup muffin tin with grease or paper liners. (5 minutes)

Recipe View In a medium bowl, whisk together the 1/4 cup flour, chopped coconut, 1 tablespoon sugar, cinnamon, and pinch of salt. Cut in the cold butter using a pastry blender or your fingertips until the mixture resembles coarse crumbs. Set aside the coconut streusel topping. (10 minutes)

Recipe View In a large bowl, cream together the 1 1/4 cups sugar, softened butter, and 1/2 teaspoon salt using an electric mixer until light and fluffy. Beat in the eggs one at a time, mixing well after each addition. (5 minutes)

Recipe View In a separate bowl, whisk together the 1 3/4 cups flour and baking powder. Gradually add the dry ingredients to the wet ingredients, alternating with the buttermilk, beginning and ending with the dry ingredients. Mix until just combined. (5 minutes)

Recipe View Gently fold in the fresh blueberries and diced mango. (2 minutes)

Recipe View Spoon the batter evenly into the prepared muffin cups, filling each about 2/3 full. Sprinkle the coconut streusel topping generously over the muffins. (5 minutes)

Recipe View Bake in the preheated oven for 25-35 minutes, or until a wooden skewer inserted into the center comes out clean and the tops are golden brown. (25-35 minutes)

Recipe View Let the muffins cool in the tin for a few minutes before transferring them to a wire rack to cool completely. (10 minutes)