Mango Blueberry Muffins With Coconut Streusel Recipe -
Mango Blueberry Muffins With Coconut Streusel Recipe
  • READY IN 45 mins

Mango Blueberry Muffins With Coconut Streusel

Recipe by  

"These muffins are very moist and delicious!"

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Ingredients Edit and Save

Original recipe makes 16 muffins Change Servings
  • PREP

    20 mins
  • COOK

    25 mins

    45 mins


  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. Mix in 2 tablespoons of butter until completely incorporated into the flour; set aside.
  3. 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.
  4. Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
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Reviews More Reviews

Most Helpful Positive Review
Jul 21, 2010

I seriously ate 7 of these muffins in one sitting. But one note: they taste WAY better after cooling completely - the flavors come out more. And here's what I changed: doubled the streusel, added a tad bit brown sugar to streusel, used applesauce instead of butter in muffin batter, used half whole wheat flour and 1/4 cup flaxseed to make them healthier, and had to use regular milk because I didn't have buttermilk. SO ADDICTING!!!

Most Helpful Critical Review
Oct 25, 2010

I'm only giving this 3 stars b/c i was disappointed in these muffins. However, I do believe part of the disappointment was my fault (???). These were not sweet like I imagined they would be. Could be my treatment w/ the mango. Be sure you do not cut the mango too close to the can give the muffin and bitter/pine-y taste. Which is what I fear I may have did. Overall, I wasn't impressed with the flavor combination and end result. But maybe others will have better luck.

Jun 18, 2010

Run, right now (don't walk) to your kitchen and make these muffins. I scooped this recipe and I couldn't wait to get into the kitchen to make them. They did not disappoint. Full of flavor with a wonderful, moist cakey texture. The blueberries and mango held up perfectly within the batter and the combination of the two is a match made in heaven. But it doesn't stop there. The coconut streusel is the 'icing on the cake' that takes these muffins over the top. I followed this recipe just as written, with no adjustments at all, save for making them a batch of 12 rather than 16 (I like to overfill muffin cups). Served them for breakfast this morning and the kids wondered what they had done to deserve such a treat :D Thanks for a brilliant recipe, geranium.

Aug 13, 2010

New Update: I've made them twice. Be sure to buy a "mango slicer". Our Wegman's had them. After slicing it open, cut a crosshatch pattern but don't slice through the skin. Then slide blade along the skin and you get mango chunks. Much easier than peeling a mango. Someone told me how, so I thought I would share. I use a whole mango and it is the perfect amount.

Jun 28, 2010

The main reason I tried this recipe was because of the Mango in the title. These are good, and we thought the blueberry overpowered the mango to the point that all you really taste is the blueberry. If I were to make these again, I would cut the blueberry to 1/2 cup and up the mango by 1/2 cup in return. These are also pretty sweet for our taste, so I think I would cut the sugar by 1/4 cup as well. I also think I would have been better served to put this into 20 muffin cups - my 16 overflowed and I ended up with some sticking issues as a result. We loved the coconut struesel and next time think we would sub brown sugar for the white. Thanks for sharing!

Jan 30, 2011

I feel like I'm not doing this recipe any justice by just giving it 5 stars. It is ah-mazing! I want to make them for everyone I love! I didn't change a thing, followed the recipe exactly as written. If you feel compelled to alter this recipe in any way, don't. You can't upgrade perfection! Update 1/30/11: I have made these over a dozen times now and they never fail to impress. Still don't change a thing, they are amazing just the way geranium intended them to be. I've used both fresh and frozen blueberries, very ripe and slightly ripe mangos and they are good either way. I use this recipe for "thank you gifts" or whenever I want to make an impressive treat. It is unique and delicious and I feel so happy I have it in my possession!

Jul 04, 2010

I would give these 4.5 stars if I could! They were pretty tasty although the mango was barely detectable. Next time I will cut them into slivers and add an extra 1/4 cup. The coconut topping was a nice touch. If you're a fan of coconut then I would leave the flakes as be and even double the streusel mixture. It was very good! I'm going to bake these in a large muffin pan next batch because the standard size was just too small to enjoy these creations! I made these two days ago and today they tasted the best. One of the few muffins that isn't as delicious right out of the oven!

Jun 17, 2010

FANTASTIC! Easy to make and the combination of flavors is spot on. I did add 1/2 teaspoon of vanilla, but that was my only change. These came out so light, moist and flavorful. I got 20 muffins out of the batch and I know they will be gone VERY soon! Thanks, geranium, for another winning recipe! :)


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  • Calories
  • 219 kcal
  • 11%
  • Carbohydrates
  • 33.9 g
  • 11%
  • Cholesterol
  • 43 mg
  • 14%
  • Fat
  • 8.4 g
  • 13%
  • Fiber
  • 1 g
  • 4%
  • Protein
  • 3.1 g
  • 6%
  • Sodium
  • 165 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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