Mango Blueberry Muffins With Coconut Streusel

Ingredients

• 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

Directions

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.