Mango Blueberry Muffins with Coconut Streusel

Some dishes just hit chords in different people. For my mother, these muffins are that chord. Hands down, these are her favorite muffins that I make. In the spirit of my mother, I would like to share these little beauties with all of you! I like to make these in both normal and mini forms, depending on my mood at baking and exactly who I am assuming will be eating them.

Notes:

• Don't have buttermilk on hand? Take regular milk and add 1 t. - 1 T. of vinegar to the milk (depending on the amount of milk), stir, and let sit for about 5 minutes.
• If you happen to end up with extra streusel topping, feel free to pop it in a freezer bag and use it for other purposes. Streusel is also very forgiving, feel free to mix things up a bit  to suit your tastes. Examples: add more coconut, add less coconut, add a favorite spice, throw in some oatmeal, etc.
• Mini muffins will have a shorter baking time than that which is listed below, but they should still be cooked at the same temperature. Just make sure the tops are golden and spring back when touched.

Mango Blueberry Muffins with Coconut Streusel

 

Muffin Batter:

1/2 c. butter, room temperature
1 1/4 c. sugar
1/2 t. salt
2 eggs
1 3/4 c. flour
2 t. baking powder
1/2 c. buttermilk
1 c.blueberries, fresh or frozen
1/4 c. flour
1 mango, peeled & diced ( or ~ 1 c. if frozen)

Coconut Streusel:

1/4 c. flour

1/4 t. ground cinnamon

1 T. brown sugar
3 T sweetened flaked coconut, chopped
1/8 t. salt
2 T. butter, room temperature

Preheat to 375. Either use paper liners or grease a muffin tin. 

Mix all of the streusel ingredients, except for the butter, together in a small bowl.  Cut in the butter until it is in small pieces and well incorporated. Set aside.

Next, the batter...

With a mixer (or your bare hands and a whisk, if you need a workout), beat the butter, sugar, and salt  until smooth. Next, incorporate each egg completely before adding the next.  Mix until the concoction is light and fluffy.

In a small bowl, combine the 1 3/4 c. flour and baking powder. Add these dry ingredients into the egg mixture alternately with the buttermilk; start and end with the dry ingredients for a smoother batter.

Toss the blueberries in the 1/4 cup of flour. Carefully stir both the blueberries and mango into the batter.

For the easiest transferring method, use an ice cream scoop to fill the muffin cups. (A spoon will also works too.)

Sprinkle coconut streusel over the tops of the muffins. Be generous.

Bake for 25 to 35 minutes, until the tops are golden and spring back when touched.

Enjoy, then serve to your mother - or mine.