Mango Blueberry Muffins with Coconut Streusel

If I was a character in a comic strip, I think I would be The Midnight Baker.  (If 2am Baker had a better ring to it, that title may be more accurate...)  My superhero costume would be my ruffly apron, and I would combat evil with my spatula.  It will be great.  Anyhow, this title is appropriate because when I get bored past 9 o'clock, I bake.  And baking leads to eating, so good thing these mini muffins are pretty healthy.  They boast whole wheat flour, oats, limited fats, AND they are bursting with juicy mangoes and succulent blueberries.

Blueberry Cream Muffins

Healthy? No.

Delicious?  Yes. 

We all deserve a splurge every now and then =)

4 eggs

2 cups white sugar

1 cup vegetable oil

1 teaspoon vanilla extract

4 cups all-purpose flour

1 teaspoon salt

1 teaspoon baking soda

2 cups sour cream

2 cups blueberries

Zest of 1/2 lemon

1. Preheat oven to 400 degrees F (200 degrees C).  Line your muffin tin with papers.
2. In large bowl beat eggs, gradually adding sugar. Continue beating while slowly pouring in oil. Stir in vanilla. In a separate bowl, stir together flour, salt and baking soda.
3. Stir dry ingredients into egg mixture alternately with sour cream. Gently fold in blueberries. Scoop batter into prepared muffin cups.  Sprinkle with sugar.
4. Bake in preheated oven for 20 minutes. 

Notes:

• Fresh blueberries are better, but frozen can be used.  Simply add them in still frozen and follow directions accordingly.
• Unsweetened applesauce (not chunky) can be subbed for half the oil without destroying the integrity of the muffin.  If you desire to replace all the oil, this probably isn't the recipe for you.
• Reduced fat or fat-free sour cream can be used.

Yields 24 muffins.