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Categories:
all-purpose ground cinnamon white sugar coconut salt butter unsalted butter white sugar salt eggs flour baking powder buttermilk fresh blueberries all-purpose mango
Viewed: 45 - Published at: 8 years agoIngredients
- 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
Method
- Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
- 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.
