Ingredients for Mango Blueberry Muffins
- 2 cups all-purpose flour
- Sugar
- Brown Sugar
- ¼ teaspoon salt
- 1 teaspoon baking powder
- 1 large egg
- Vegetable Oil
- 1 cup buttermilk
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract
- 1 ½ cups ripe mango, puréed
- Lime
- 1 cup fresh blueberries
- 2 tablespoons butter, melted
- 1 cup powdered sugar
- 2 tablespoons lime juice
- 1-2 tablespoons milk
- Toasted coconut flakes (optional)
- Sliced almonds (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mango Blueberry Muffins? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mango Blueberry Muffins
- Preheat oven to 425°F (220°C). Line a 12-cup muffin tin with paper liners.
- In a large bowl, whisk together 2 cups all-purpose flour, 1 teaspoon baking powder, ½ teaspoon baking soda, ¼ teaspoon salt, ¾ cup granulated sugar, and ½ cup packed brown sugar.
- In a medium bowl, whisk together 1 large egg, 1 cup buttermilk, ½ cup vegetable oil, 1 teaspoon vanilla extract, and ½ teaspoon almond extract.
- In a blender, puree 1 ½ cups ripe mango chunks with 2 tablespoons lime juice until smooth.
- Gently fold the wet ingredients into the dry ingredients until just combined. Stir in the mango puree until just combined.
- In a small bowl, toss 1 cup fresh blueberries with 2 tablespoons flour to prevent sinking.
- Gently fold the blueberries into the batter.
- Fill muffin cups about ¾ full.
- Bake at 425°F (220°C) for 5 minutes, then reduce temperature to 350°F (175°C) and bake for 10-15 minutes, or until a toothpick inserted into the center comes out clean.
- Let muffins cool in the tin for 5 minutes before transferring to a wire rack to cool completely.
- Prepare the glaze: In a small bowl, melt 2 tablespoons butter. Whisk in ½ cup powdered sugar until smooth. Add 1 teaspoon vanilla extract, 1 teaspoon lime zest, and the remaining ½ cup powdered sugar. Gradually add 1-2 tablespoons milk until desired consistency is reached.
- Once the muffins have cooled, drizzle the glaze over the tops.
- Garnish with toasted coconut flakes and sliced almonds (optional).
Nutrition Information (Approximate per serving)
Sodium
12 g
Sugar
114g
Fat
13g
Carbs
17g
