Ingredients

• 0.25 cups all-purpose flour
• 3 tablespoons sweetened flaked coconut , chopped
• 1 tablespoon white sugar
• 0.25 teaspoons ground cinnamon , Optional
• 1 pinch salt
• 2 tablespoons butter
• 1.25 cups white sugar
• 0.5 cups butter
• 0.5 teaspoons salt
• 2 eggs
• 2 cups all-purpose flour , divided
• 2 teaspoons baking powder
• 0.5 cups buttermilk
• 1 cup fresh blueberries
• 1 cup mango , peeled, seeded, and diced

Instructions

1. 1 Preheat the oven to 375 degrees F (190 degrees C). Grease a 16-cup muffin tin or line cups with paper liners.
2. 2 Combine ¼ cup flour, coconut, 1 tablespoon sugar, cinnamon, and 1 pinch salt in a small bowl; mix in 2 tablespoons butter until completely incorporated. Set streusel aside.
3. 3 Beat 1 ¼ cups sugar, ½ cup butter, and ½ teaspoon salt in a large bowl with an electric mixer until smooth. Beat first egg into sugar mixture until completely blended. Beat second egg into mixture until light and fluffy.
4. 4 Combine 1 ¾ cups flour and baking powder; stir into butter mixture, alternating with buttermilk. Toss blueberries with remaining ¼ cup flour; stir into batter along with mango. Spoon batter into the prepared muffin cups; sprinkle with coconut streusel.
5. 5 Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.

Nutrition per serving