Mango Blueberry Muffins With Coconut Streusel

Ingredients

• 2 teaspoons double-acting baking powder 
• 1 cup blueberries fresh
• 0.5 cup buttermilk 
• 2  eggs 
• 0.3 cup flour all-purpose
• 0.3 teaspoon ground cinnamon 
• 1 cup mangos diced peeled seeded
• 0.5 teaspoon salt 
• 3 tablespoons coconut or sweetened flaked chopped
• 0.5 cup butter unsalted
• 1.3 cups sugar white

Equipment

• bowl
• oven
• hand mixer
• muffin liners
• muffin tray

Directions

1. Preheat an oven to 375 degrees F (190 degrees C). Grease 16 muffin cups or line with paper muffin liners.
2. Combine 1/4 cup flour, the cinnamon, 1 tablespoon sugar, the coconut, and 1 pinch of salt in a small bowl.
3. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
4. 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.
5. 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.
6. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.