The kids have had pancakes for the last couple of mornings, and were asking for something with mangoes. I was craving blueberry muffins, so we brought them together to make a batch of blueberry and mango muffins.
- 2 large eggs
- 1/2 cup firmly packed brown sugar (light or dark)
- 1/3 cup canola oil
- 1/8 cup of butter (2 tbsp) and 3/8 cup of whole milk (blended together quickly as a replacement for 1/2 cup of heavy or double cream)
- 1/2 cup whole milk
- 1 1/2 tsps vanilla extract
- 1 1/4 cup white whole wheat flour
- 1 cup all-purpose white flour
- 2 tsps baking powder
- 1/4 tsp freshly grated nutmeg
- 1/8 tsp fine sea salt
- 3 tbsps melted butter
- 1 cup frozen (or fresh) blueberries
- 1 cup freshly diced mangoes
How to make
- Preheat oven to 400°F and grease the cups in a standard 12-cup non-stick muffin tin
- Blend quickly 1/8 cup of butter and 3/8 cup of whole milk (unless you’re using heavy cream)
- Mix together the eggs, brown sugar, oil, milk, vanilla and cream mixture (or actual cream)
- In a mixing bowl, sift together your dry ingredients: flour, baking powder, nutmeg and sea salt. When mixed, make a well in the middle of the mixture.
- Slowly pour the liquid mixture into the well and mix until slightly lumpy. Add in the melted butter, but stir just until combined. Do not overmix.
- Fold in the mangoes and blueberries, and make sure not to break the blueberries. (Important note: don’t pull frozen blueberries until the moment that you’re going to add them to the batter to prevent them running or breaking.
- Fill the 12 cups evenly (until just under full), and put in the oven.
- Cook 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
- Pull out the muffins, and let them cool in the pan for 5 minutes on a wire rack.
- Pop them out and serve warm with a small pad of butter (or a tiny drizzle of honey, which my kids love/demand)