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


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

Check to see which ingredients are on special this week.


  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.