Blueberry and Mango Whole Wheat Muffins courtesy of tastepantry!

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.

Ingredients

• 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

1. Preheat oven to 400°F and grease the cups in a standard 12-cup non-stick muffin tin
2. Blend quickly 1/8 cup of butter and 3/8 cup of whole milk (unless you’re using heavy cream)
3. Mix together the eggs, brown sugar, oil, milk, vanilla and cream mixture (or actual cream)
4. 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.
5. 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.
6. 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.
7. Fill the 12 cups evenly (until just under full), and put in the oven.
8. Cook 20-22 minutes, until a toothpick inserted into the center of a cupcake comes out clean.
9. Pull out the muffins, and let them cool in the pan for 5 minutes on a wire rack.
10. Pop them out and serve warm with a small pad of butter (or a tiny drizzle of honey, which my kids love/demand)