Mango and Blackberry crumble muffins have been my newest flavour combinations which has worked brilliantly, as the sweetness of the mango and the slight tartness from blackberries work so well together, then with the crumble top is just amazing.
Blackberries have great nutritious qualities like most berries they are high in dietary fiber, vitamin C and K. Did you know the blackberries with large seeds are have Omega 3 and protein.
Mangos are a large stoned fruit grown in different parts of the world, mainly tropical counties. They are high in Vitamin C and folate, my favourite kind of mangos are the Kesar mangos also known as Saffron Mangos from India, however mango season is late spring to early summer.
Muffins are so easy to make, you don’t need to get a big mixture, you can stir everything by hand. There is no need to make any icing or frosting and make for great easy treats.
70g Melted butter
1 Tsp Vanilla
200g Plain Flour
300g Caster Sugar
200g Crumble Mix (125g Plain flour, 50g butter, 25g Demerara Sugar)
1/2 Tsp Salt
1/2 Tsp Baking Soda
1 1/2 Tsp Baking Powder
In a bowl add the plain flour, 100g of crumble mix, baking soda, salt, baking powder and sugar, then mix and make a well in the middle.
Add buttermilk, melted butter, vanilla and egg to a small jug and whisk briefly. If you don’t have any buttermilk then mix a little vinegar about 1 tsbp into the milk and allow to sit for 5 minutes.
Pour the egg buttermilk mixture into the flour mixture and stir well.
Add in chopped fresh mango to the batter mix and stir.
Then add either fresh or frozen blackberries to the muffin batter.
Spoon the mixture into muffin cases about 2/3 full.
Sprinkle over the the crumble mix to the muffin batter
Bake in the oven at 170c for about 20-25 minutes and enjoy!