MANGO BLUEBERRY MUFFINS WITH COCONUT STREUSEL
These muffins are very moist and delicious!
Provided by geranium
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 45m
Yield 16
Number Of Ingredients 16
Steps:
- Preheat an oven to 375 degrees F (190 degrees 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 until completely incorporated into the flour; set aside.
- 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.
- Bake in the preheated oven until golden and the tops spring back when lightly pressed, 25 to 35 minutes.
Nutrition Facts : Calories 219.3 calories, Carbohydrate 33.9 g, Cholesterol 42.6 mg, Fat 8.4 g, Fiber 1 g, Protein 3.1 g, SaturatedFat 5.1 g, Sodium 174.2 mg, Sugar 19.6 g
MANGO-BLUEBERRY COBBLER
This luscious dessert offers the comfort of a cobbler with the unexpected combination of mangos and blueberries, made complete with the inviting flavors--and antioxidant powers--of cinnamon and ginger.
Provided by Taste of Home
Time 1h
Yield 6 servings.
Number Of Ingredients 16
Steps:
- In a large bowl, combine mangoes, blueberries and lemon juice. In a small bowl, combine sugar, cornstarch, cinnamon and ginger; sprinkle over fruit and toss to coat. Spoon into a 11-in. x 7-in. baking dish coated with cooking spray., For topping, in a large bowl, combine flour, 3 tablespoons sugar, baking powder, ginger, 1/4 teaspoon cinnamon, baking soda and salt. Add buttermilk; mix well. Drop dough by rounded tablespoonfuls into 6 portions onto fruit mixture. Combine remaining 1 tablespoon sugar and 1/4 teaspoon cinnamon; sprinkle over topping., Bake at 35-° for 35-40 minutes or until fruit is bubbly and topping browned. Serve warm.
Nutrition Facts :
MANGO MUFFINS
Fresh mangoes freeze well, so when they're in season, I dice and freeze them in 2-cup containers. That way, I always have some on hand for making these flavorful muffins.
Provided by Taste of Home
Time 35m
Yield about 1-1/2 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, combine the first five ingredients. In another bowl, combine the eggs, oil and lime juice; add to the dry ingredients just until moistened. Stir in the mango, banana, raisins and nuts., Fill paper-lined muffin cups two-thirds full. Bake at 350° for 20-25 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing from pans to wire racks.
Nutrition Facts : Calories 238 calories, Fat 12g fat (2g saturated fat), Cholesterol 35mg cholesterol, Sodium 217mg sodium, Carbohydrate 30g carbohydrate (18g sugars, Fiber 1g fiber), Protein 4g protein.
BLUEBERRY MANGO MUFFINS
Provided by George Bryant
Time 30m
Number Of Ingredients 10
Steps:
- Preheat oven to 400 Degrees F
- Mix together your eggs, honey, coconut oil, coconut milk, salt and vanilla
- Sift together your baking powder and coconut flour and then combine with your wet ingredients
- Mix your batter well and then fold in your diced mango and blueberries
- If not, divide your batter into 9 muffin tins and bake for 20 minutes or until done
- Enjoy
MANGO BLUEBERRY MUFFINS
These tropical mango blueberry muffins will brighten up your morning, or sweetly accompany your afternoon coffee. Mango and blueberry pair well together, and the lime lends a nice burst of citrus. A touch of almond flavoring brings out all three fruit flavors. The puréed mango adds moisture to these muffins, and they keep for several days in the refrigerator.
Provided by Chef Jean
Categories Breakfast
Time 35m
Yield 12 large muffins, 12 serving(s)
Number Of Ingredients 21
Steps:
- Preheat the oven to 425 degrees.
- Line muffin tin with paper liners (enough for 12 muffins).
- Mix the flour, salt, baking powder, and sugars together in a large bowl.
- In a small bowl, whisk together the egg, buttermilk, oil, vanilla, and almond flavoring.
- In a blender or food processor, purée the mango with the lime juice until smooth.
- Gently mix the liquid ingredients into the dry ingredients. Stir until just barely mixed.
- Fold in the mango purée until just barely mixed.
- Toss the blueberries with 2 tablespoons flour and gently fold in blueberries.
- Fill muffin tins with about 1/3 cup batter, or almost to the top.
- Bake at 425 for 5 minutes, then lower temperature to 350 degrees and bake for 10 more minutes.
- Check for doneness: muffins should be domed on top and spring back to the touch. If they do not spring back, bake for 5 minutes more, or until done.
- Cool in pan on a rack.
- Make the glaze: Melt the butter, and gently whisk in 1/2 of the powdered sugar.
- Add the flavorings and the other half of the powdered sugar. Add milk, 1 tablespoon at a time, until glaze has a slightly runny consistency.
- Place the glaze in a bowl. Dip the tops of the muffins in the glaze. Sprinkle muffins with coconut and sliced almonds if desired.
TO DIE FOR BLUEBERRY MUFFINS
These muffins are extra large and yummy with the sugary-cinnamon crumb topping. I usually double the recipe and fill the muffin cups just to the top edge for a wonderful extra-generously-sized deli style muffin. Add extra blueberries too, if you want!
Provided by Colleen
Categories Bread Quick Bread Recipes Muffin Recipes Blueberry Muffin Recipes
Time 40m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat oven to 400 degrees F (200 degrees C). Grease muffin cups or line with muffin liners.
- Combine 1 1/2 cups flour, 3/4 cup sugar, salt and baking powder. Place vegetable oil into a 1 cup measuring cup; add the egg and add enough milk to reach the 1-cup mark. Mix this with flour mixture. Fold in blueberries. Fill muffin cups right to the top, and sprinkle with crumb topping mixture.
- To Make Crumb Topping: Mix together 1/2 cup sugar, 1/3 cup flour, 1/4 cup butter, and 1 1/2 teaspoons cinnamon. Mix with fork, and sprinkle over muffins before baking.
- Bake for 20 to 25 minutes in the preheated oven, or until done.
Nutrition Facts : Calories 383.1 calories, Carbohydrate 56.9 g, Cholesterol 39.3 mg, Fat 16.1 g, Fiber 1.4 g, Protein 4.3 g, SaturatedFat 5.2 g, Sodium 321.8 mg, Sugar 33.6 g
JORDAN MARSH'S BLUEBERRY MUFFINS
This recipe came to The Times in a 1987 article by Marian Burros, "The Battle of the Blueberry Muffins." Two years prior, Ms. Burros wrote about a recipe for the muffins attributed to the Ritz-Carlton in Boston. The hotel had adapted a recipe used by Gilchrist's, once one of city's best-known department stores. After it ran, a reader wrote in to say that the best blueberry muffins in Boston were not from the Ritz-Carlton, but from the now-closed Jordan Marsh department store. She sent along the recipe, with a description of how she picks wild blueberries: standing in a pond in the August heat and plucking berries from bushes along the bank. This version has a lot more sugar and butter and fewer eggs than the Ritz-Carlton muffins. The recipe also calls for mashing a half cup of berries and adding them to the batter. This produces a very moist muffin, one that will stay fresh longer.
Provided by Marian Burros
Categories breads, dessert
Time 40m
Yield 12 muffins
Number Of Ingredients 10
Steps:
- Preheat the oven to 375.
- Cream the butter and 1 1/4 cups sugar until light.
- Add the eggs, one at a time, beating well after each addition. Add vanilla.
- Sift together the flour, salt and baking powder, and add to the creamed mixture alternately with the milk.
- Crush 1/2 cup blueberries with a fork, and mix into the batter. Fold in the remaining whole berries.
- Line a 12 cup standard muffin tin with cupcake liners, and fill with batter. Sprinkle the 3 teaspoons sugar over the tops of the muffins, and bake at 375 degrees for about 30-35 minutes.
- Remove muffins from tin and cool at least 30 minutes. Store, uncovered, or the muffins will be too moist the second day, if they last that long.
Nutrition Facts : @context http, Calories 260, UnsaturatedFat 3 grams, Carbohydrate 42 grams, Fat 9 grams, Fiber 1 gram, Protein 4 grams, SaturatedFat 5 grams, Sodium 174 milligrams, Sugar 25 grams, TransFat 0 grams
MANGO BLUEBERRY "FOOL"
A quick buzz in the blender and this creamy, fruity dessert is practically done. Just add juicy summer blueberries and a sprinkling of lime zest and you've got a beautiful finish you'll return to again and again.
Provided by Lillian Chou
Categories Milk/Cream Non-Alcoholic Blender Breakfast Brunch Quick & Easy Blueberry Lime Mango Summer Gourmet Drink Kidney Friendly Vegetarian Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Makes 6 (dessert) servings
Number Of Ingredients 6
Steps:
- Purée mango, sugar, lime juice, and a pinch of salt in a blender until very smooth. Add cream and blend until very thick. Blend in additional lime juice and sugar to taste.
- Transfer to a bowl and fold in most of blueberries, then divide among 6 glasses. Top with remaining blueberries and zest. If desired, chill, loosely covered, 30 minutes.
MANGO MUFFINS
I was going to make blueberry muffins when I realized that the kids had eaten all my blueberries, so I used mango pulp instead. This fork tender muffin will be very moist. It would be more appropriate at the breakfast table than trying to toss it into a lunch box. I want to thank JeannineMarie in MN for the two most recent pictures that she sent me to include with this recipe.
Provided by Bill Hilbrich
Categories Quick Breads
Time 33m
Yield 18 muffins
Number Of Ingredients 8
Steps:
- Cut and peel two very ripe (soft to the touch) mangoes and reduce to soft pulp and juice. Combine flour, baking powder, salt and sugar in a large bowl.
- In a separate bowl combine oil, milk, and egg.
- Mix liquid ingredients with dry until just moist and stir in the mango pulp.
- Fill greased muffin tins, or paper muffin cups two-thirds full.
- Bake at 400°F for 15-18 minutes.
- They are done when they are brown on top and a tooth-pick inserted into the center comes out clean.
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