Hop Skippity Brunch

Happy Easter friends and foodies!  Sadly, there were no eggs dyed at our house this year.  I bought the kit but I think the kids forgot or they just aren't interested this year.  You see, they think they are too big for their britches.  I have a 12 year old boy going on 16 and a 10 year old girl going on 16.  Oh the joys of tweens!  If you're out there and you are able to read this post, please send help.....

On a whim, I decided I needed to make breakfast which always ends up being called brunch because I sleep in and don't have breakfast done until 10:30 or 11:00. The family doesn't seem to mind or they just love me so very much.

Mango Blueberry Muffins with Coconut Streusel
Yield: 12 muffins

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Ingredients for Coconut Struesel:

• 1/4 cup all-purpose flour
• 1/4 teaspoon ground cinnamon
• 1 tablespoon brown sugar
• 3 tablespoons sweetened flaked coconut, chopped
• 1 pinch salt
• 2 tablespoons butter

Ingredients for Muffins:

• 1/2 cup unsalted butter
• 1 cup white sugar
• 1/2 teaspoon salt
• 2 eggs
• 1 3/4 cup all-purpose flour
• 2 teaspoons baking powder
• 1/2 cup buttermilk
• 1 cup fresh blueberries
• 1/4 cup all-purpose flour
• 1 cup mango, peeled, seeded and diced

Instructions:

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 brown 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 cup 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.

Adapted from Allrecipes

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Servings: 1 muffin

Calories:  210

Total Fat:  8.6 g

Cholesterol:  43.2 mg.

Sodium: 112 mg.

Protein:  3.1 g.

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You have to make these muffins!  They are off the hook!
  
I linked these muffins on Sweet as Sugar Cookies for her Sweets for a Saturday #14