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Blueberry & Mango Muffins with Coconut Crumble Topping

These fruity muffins with a coconut streusel topping make the perfect afternoon tea treat.

At a glance

45 minutes
Makes 16 muffins

Ingredients

Topping Ingredients:

  • 1/4 cup plain flour
  • 1 tbs white sugar
  • 3 tbs dessicated coconut
  • 1 pinch salt
  • 2 tbs butter, softened

Muffin Ingredients:

  • 1/2 cup unsalted butter
  • 1 1/4 cups white sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1 3/4 cups plain flour
  • 2 teaspoons baking powder
  • 1/2 cup buttermilk
  • 1 cup fresh blueberries
  • 1/4 cup plain flour
  • 1 cup mango – peeled, seeded and diced

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Method

  1. Preheat an oven to 190 degrees C.
  2. Grease 16 muffin cups or line with paper muffin liners.
  3. To make the topping (streusel), combine 1/4 cup flour, 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.
  4. For the muffins, beat the unsalted butter, 11/4 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 13/4 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.
  5. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.