When I heard about this idea of mixing mango, coconut and blueberry, I just knew I had to try it. I did two versions using both syrup and brown sugar. Both came out well. When I used maple syrup I used a bit less milk. I don't like food very sweet so I always cut back on any sweetener. I knew these were delicious when I went to bed with a dozen freshly baked muffins sitting on my table to cool and I awoke in the morning to find six already eaten. Muffin thieves perhaps?
1/2 cup tablespoons unsweetened flaked coconut
1/2 tsp cinnamon
1/4 cup flour
2 tablespoons softened unsalted butter
6 tbs softened unsalted butter
1/2 cup Meads Maple Syrup or 3/4 c light brown sugar
dash of salt optional
1 1/2 cups flour -
2 teaspoons baking powder
1/2 cup milk
1 cup fresh or frozen blueberries
1 mango - peeled and diced
375 degrees F - grease 12 muffin cups or use paper muffin liners.
Combine 1/4 cup flour, the cinnamon, the coconut, in a small bowl. Mix in 2 tablespoons of butter; blend together using a fork or your hands. set it aside.
Beat the 6 tbs of unsalted butter, the syrup or sugar, and dash of salt with an electric mixer until smooth. Add the eggs to the batter one at a time. Combine 1 1/2 cups of flour with the baking powder and mix into the butter mixture alternately with the milk. Mix in by hand the blueberries and the mango. Spoon into the muffin tins and top with coconut mixture.
Bake in the preheated oven until golden about 20 to 25 minutes. You can test by inserting a thin knife into center of one and see if it comes out clean.