Best 4 Mango Blueberry Muffins Recipes

Indulge in the tantalizing fusion of tropical and tangy flavors with our delectable Mango Blueberry Muffins. These muffins are a delightful symphony of sweet mangoes and juicy blueberries, enveloped in a tender and fluffy muffin batter. Each bite offers a burst of fruity goodness, perfectly complemented by a hint of zesty lemon and a sprinkling of crunchy streusel topping.

In this recipe article, we present two irresistible variations of these delectable muffins. The classic Mango Blueberry Muffins offer a straightforward yet luscious combination of mangoes and blueberries, while the Streusel-Topped Mango Blueberry Muffins elevate the experience with a layer of buttery, crumbly streusel that adds an extra dimension of texture and flavor.

Both variations promise an explosion of taste and visual appeal, making them perfect for any occasion. Whether you're hosting a brunch, preparing a sweet treat for your family, or simply craving a delightful snack, these Mango Blueberry Muffins will surely satisfy your sweet tooth and leave you craving for more.

Here are our top 4 tried and tested recipes!

MANGO BLUEBERRY MUFFINS

Mango Blueberry Muffins image

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

Ingredients

2 3/4 cups flour
3/4 cup sugar
2 tablespoons brown sugar
3/4 teaspoon salt
1 tablespoon baking powder
1 egg
1/2 cup vegetable oil
3/4 cup buttermilk
2 teaspoons vanilla
1 teaspoon almond flavoring
1 cup mango, cubed (fresh or frozen)
1 lime, juice of
1 cup blueberries (fresh or frozen)
2 tablespoons butter
1 cup powdered sugar, sifted
1 tablespoon lime juice
1 teaspoon almond flavoring
1 -2 tablespoon milk
1 pinch salt
coconut (to garnish)
sliced almonds (to garnish)

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.

MANGO MUFFINS

Mango Muffins image

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

Ingredients

2 cups all-purpose flour
1 cup sugar
2 teaspoons baking soda
2 teaspoons ground cinnamon
1/2 teaspoon salt
3 eggs, lightly beaten
3/4 cup vegetable oil
1 tablespoon lime juice
2 cups diced ripe mango
1 medium ripe banana, mashed
1/2 cup raisins
1/2 cup chopped walnuts

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.

FRESH MANGO MUFFINS

Fresh Mango Muffins image

This muffins are the best. Moist, soft, and so flavorful. To get the best and the most of mango flavor, I do not add or mix with other fruits or spices. It's mango muffins. I got a lot of compliments every time I served this to my friends and family.

Provided by indomacarons

Categories Bread Quick Bread Recipes Muffin Recipes

Time 45m

Yield 12

Number Of Ingredients 8

Ingredients

1 ½ cups all-purpose flour
¼ cup white sugar
2 teaspoons baking powder
1 pinch salt
3 eggs
¼ cup heavy whipping cream
¼ cup unsalted butter, melted
3 cups mango - peeled, seeded, and cubed

Steps:

Preheat oven to 350 degrees F (175 degrees C). Grease 12 muffin cups or line with paper muffin liners.
Combine flour, sugar, baking powder, and salt in a bowl. Beat eggs, cream, and butter until smooth in another large bowl. Stir flour mixture into egg mixture until batter is moistened. Fold mango into batter until just combined. Evenly divide batter into prepared muffin cups.
Bake in the preheated oven until a toothpick inserted into the center of a muffin comes out clean, about 25 minutes.

Nutrition Facts : Calories 169.1 calories, Carbohydrate 23.6 g, Cholesterol 63.5 mg, Fat 7.2 g, Fiber 1.2 g, Protein 3.5 g, SaturatedFat 4 g, Sodium 102.3 mg, Sugar 10.4 g

MANGO MUFFINS

Mango Muffins image

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

Ingredients

2 cups flour
4 teaspoons baking powder
1/2 teaspoon salt
1 cup sugar or 3/4 cup honey
1/4 cup vegetable oil
1 cup milk
1 egg
1 -1 1/2 cup mango, pulp of (2 very ripe mangoes)

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.

Tips:

Use ripe bananas for the best flavor and texture.
Mash the bananas thoroughly to ensure a smooth batter.
Use a fork or whisk to mix the wet and dry ingredients together until just combined. Overmixing can result in tough muffins.
Fold in the chocolate chips or nuts at the end of mixing to prevent them from sinking to the bottom of the muffins.
Fill the muffin cups about 2/3 full to allow room for rising.
Bake the muffins at 350°F for 18-20 minutes, or until a toothpick inserted into the center comes out clean.
Allow the muffins to cool in the muffin tin for a few minutes before transferring them to a wire rack to cool completely.

Conclusion:

These easy and delicious banana chocolate chip muffins are the perfect grab-and-go breakfast or snack. With simple ingredients and a few easy steps, you can have a batch of these muffins ready in no time. Be sure to experiment with different add-ins, such as nuts, dried fruit, or even peanut butter, to create your own unique variations. Enjoy!