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Ingredients

¼ cup all-purpose flour ¼ teaspoon ground cinnamon 1 tablespoon white sugar 3 tablespoons sweetened flaked coconut, chopped 1 pinch salt 2 tablespoons butter ½ cup unsalted butter 1 ¼ cups white sugar ½ teaspoon salt 2 eggs 1 ¾ cups all-purpose flour 2 teaspoons baking powder ½ cup buttermilk 1 cup fresh blueberries ¼ cup all-purpose flour 1 cup mango - peeled, seeded and diced

Nutrition Info

219.3 calories carbohydrate: 33.9 g cholesterol: 42.6 mg fat: 8.4 g fiber: 1 g protein: 3.1 g saturatedFat: 5.1 g servingSize: - sodium: 174.2 mg sugar: 19.6 g transFat: : - unsaturatedFat: : -

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.

16 muffins

These muffins are very moist and delicious!