Blueberry Coconut Streusel Muffins

I came across this recipe when I was searching for something different to do with the 2.5 lbs of blueberries I picked last week. I am on a coconut kick so of course it peaked my interest....this original recipe also called for mangos, but I didn't have any so I left them out. Feel free to add them if you want to of course!

Blueberry Coconut Streusel Muffins-adapted from Allrecipes.com
Topping:
1/4 cup whole wheat flour
1/4 tsp ground cinnamon
1 tbsp sugar
3 tbsp sweetened flaked coconut, chopped
1 pinch salt
2 tbsp cold butter, cut up

Mix together all the ingredients except the butter, once mixed cup in butter to form loose crumbs. Set aside

Batter:
1/4 cup butter
1/4 cup applesauce
1 cup sugar
1/2 tsp salt
2 eggs
1 3/4 cup flour(I used whole wheat and ap)
2 tsp baking powder
1/2 cup buttermilk
1 cup blueberries(I did use 1.5 cups)
1/4 cup ap flour

Combine 1/4 cup flour and blueberries, toss to coat. Set aside.
Beat together butter, applesauce, salt, and sugar. Add in one egg at a time until incorporated. Mix together flour and baking powder. Incorporate flour mix into the butter mixture by alternating with buttermilk. Fold in blueberries. Place batter into greased cupcake pans and  sprinkle with streusel. Cook for 25-35 mins in a 375 degree oven.

**These were really good and I love the taste and crunch of the streusel topping! Next time I think I will add in some coconut extract to give it more of a coconutty flavor.