Mango Blueberry Muffins
Brighten up your mornings with these irresistibly moist and fluffy Mango Blueberry Muffins, a tropical twist on a classic favorite! Bursting with juicy fresh mango and sweet blueberries in every bite, these muffins offer a delightful balance of fruity flavor and tender texture. Lightly dusting the fruit with flour keeps it perfectly distributed throughout the batter, while a sprinkle of sugar on top adds a subtle crunch to the golden, domed tops. Ready in just 35 minutes, this quick and easy recipe is perfect for breakfast, brunch, or an indulgent snack. Enjoy them warm from the oven or at room temperature for a taste of sunshine any time of year. Keywords: mango muffins, blueberry muffins, fruit muffins, easy muffin recipe, breakfast treat, quick bake recipe.
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Recipe Information
Ingredients
- 2 cups All-purpose flour
- 0.75 cups Granulated sugar
- 2 teaspoons Baking powder
- 0.5 teaspoons Salt
- 1 large Egg
- 0.75 cups Milk
- 0.33 cups Vegetable oil
- 1 teaspoons Vanilla extract
- 1 cup Fresh mango, diced
- 0.75 cups Fresh or frozen blueberries
- 1 tablespoons All-purpose flour (for coating fruit)
- 0.25 cups Granulated sugar (for sprinkling)
Instructions
Preheat your oven to 375°F (190°C) and line a 12-cup muffin tin with paper liners or grease the cups well.
In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, and salt.
In another bowl, beat the egg, then whisk in the milk, vegetable oil, and vanilla extract until well combined.
Pour the wet ingredients into the dry ingredients and gently mix until just combined. Be careful not to overmix; the batter should be slightly lumpy.
In a small bowl, toss the diced mango and blueberries with 1 tablespoon of flour to lightly coat. This helps prevent the fruit from sinking to the bottom of the muffins.
Fold the mango and blueberries into the batter using a spatula, being careful not to crush the fruit.
Divide the batter evenly among the prepared muffin cups, filling each about 3/4 full.
Sprinkle a small amount of granulated sugar evenly over the tops of the muffins for a slightly crunchy topping.
Bake in the preheated oven for 18-22 minutes, or until a toothpick inserted into the center of a muffin comes out clean.
Remove the muffin tin from the oven and let the muffins cool in the tin for 5 minutes, then transfer them to a wire rack to cool completely.
Serve warm or at room temperature. Enjoy your Mango Blueberry Muffins!
Nutrition Facts
Calories |
2641 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 84.1 g | 108% | |
| Saturated Fat | 14.8 g | 74% | |
| Polyunsaturated Fat | 46.4 g | ||
| Cholesterol | 236 mg | 79% | |
| Sodium | 2266 mg | 99% | |
| Total Carbohydrate | 444.1 g | 161% | |
| Dietary Fiber | 12.0 g | 43% | |
| Total Sugars | 244.2 g | ||
| Protein | 40.5 g | 81% | |
| Vitamin D | 3.4 mcg | 17% | |
| Calcium | 314 mg | 24% | |
| Iron | 12.7 mg | 71% | |
| Potassium | 993 mg | 21% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
