Mango Blueberry Muffins With Coconut Streusel So Tasty

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Mango Blueberry Muffins With Coconut Streusel

"These cakes are very moist and delicious!"

Ingredients :

1/four cup all-cause flour
1/four teaspoon floor cinnamon (non-compulsory)
1 tablespoon white sugar
three tablespoons sweetened flaked coconut, chopped
1 pinch salt
2 tablespoons butter
1/2 cup unsalted butter
1 1/4 cups white sugar
half teaspoon salt
2 eggs
1 3/four cups all-reason flour
2 teaspoons baking powder
half cup buttermilk
1 cup sparkling blueberries
1/4 cup all-purpose flour
1 cup mango - peeled, seeded and diced

Instructions :

Prep : 20M	Cook : 16M	Ready in : 45M

Preheat an oven to 375 ranges F (190 ranges 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 till absolutely integrated into the flour; set aside.
Beat the unsalted butter, 1 1/four cups sugar, and half teaspoon of salt with an electric powered mixer in a big bowl till easy. Beat the first egg into the butter till absolutely mixed earlier than including the second one; preserve blending until mild and fluffy. Combine 1 three/four 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 at the side of the mango. Scoop the batter into the prepared muffin tins; sprinkle with the coconut streusel.
Bake in the preheated oven till golden and the tops spring returned when lightly pressed, 25 to 35 minutes.

Notes :

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