Mango Blueberry Muffins with Coconut Streusel

Mango blueberry muffin on a white surface surrounded by blueberries.

5 from 4 votes

Mango Blueberry Muffins with Coconut Streusel

These Mango Blueberry Muffins are packed with blueberries and mango, and they have a crunchy coconut topping that makes them extra tasty.

Prep Time15

Cook Time25

Total Time40

Course: Muffin Recipes

Cuisine: American

Servings: Muffins

Calories: 405kcal

Author: Erica Schramek

Equipment

Ingredients

Coconut Streusel

¼ cup all-purpose flour
¼ cup brown sugar
¼ cup sweetened shredded coconut
⅛ teaspoon kosher salt
¼ cup butter melted

Muffins

3 ½ cups all-purpose flour
3 teaspoons baking powder
1 teaspoon baking soda
½ teaspoon kosher salt
1 cup peeled and diced mango 1 large mango
1 cup fresh or frozen blueberries
½ cup granulated white sugar
½ cup brown sugar
½ cup Greek yogurt
⅔ cup vegetable oil
2 large eggs at room temperature
1 egg yolk at room temperature
1 teaspoon pure vanilla extract

US Customary - Metric

Instructions

Coconut Streusel

In a small bowl, whisk together the ¼ cup all-purpose flour, ¼ cup brown sugar, ¼ cup sweetened shredded coconut, and ⅛ teaspoon kosher salt.
Stir in the ¼ cup butter. Set aside

Muffins

Move the oven rack to the middle position. Preheat oven to 425°F (220°C). Grease one standard 12-count muffin pan with nonstick spray or line with muffin papers. Set aside.
In a large bowl, whisk together the 3 ½ cups all-purpose flour, 3 teaspoons baking powder, 1 teaspoon baking soda, and ½ teaspoon kosher salt. Toss the 1 cup peeled and diced mango and 1 cup fresh or frozen blueberries in the dry ingredients until they are well coated. This will prevent the fruit from sinking to the bottom of the muffins. Set aside.
In a medium bowl whisk together the ½ cup granulated white sugar ½ cup brown sugar, ½ cup Greek yogurt, ⅔ cup vegetable oil, 2 large eggs, 1 egg yolk, and 1 teaspoon pure vanilla extract.
Pour the wet ingredients into the dry ingredients and fold together gently with a spatula until just combined. Be careful to not crush the blueberries and do not over mix. The batter will be thick. Allow the batter to rest for 5 minutes.
Divide the batter between each muffin cup, filling all the way to the top. Sprinkle with the coconut streusel.
Bake the muffins at 425°F (220°C) for 5 minutes, then, keeping the muffins in the oven, reduce the oven temperature to 350°F (180°C) and continue to bake for 20-25 minutes until the tops are golden brown.
Use a toothpick to test for doneness. Insert a toothpick into the center of a muffin, if it comes out clean, the muffins are done.
Allow the muffins to cool for several minutes in the muffin pan before transferring them to a wire rack to cool completely.

Notes

Muffins bake best on the middle rack of the oven. Too low and the bottoms will burn, too high and the tops will brown too quickly.

If you use frozen berries, rinse them under cold water several times and pat dry. This will help prevent the color from bleeding into the muffin batter.

When stirring be careful to not crush any of the fruit.

Don’t over-mix the batter. A few lumps are fine. Overmixing will create too much gluten causing your muffins to be tough.

The muffin batter will be very thick, almost like cookie dough. This prevents the fruit from sinking to the bottom and helps to give the muffins a tall muffin top.

Use a cookie scoop to evenly portion the cupcake batter into the muffin pans.

Storage: These muffins will stay moist for a couple of days when stored at room temperature. Store them in an airtight container for 1-2 days. Any longer than that at room temperature and the fruit will start tasting fermented especially on warm days.

For longer storage keep them in the refrigerator for up to a week.

Nutrition