Blueberry Avocado Muffins

These blueberry avocado muffins are tasty, healthier, and surprisingly simple!

Avocado Blueberry Muffins | gimmesomeoven.com

I posted on Instagram yesterday that the #1 questions I seem to receive as a food blogger comes up almost weekly:

“What on earth do you do with all of that food you cook?!”

I tell them the answer is simple:

I share.

Avocado Blueberry Muffins | gimmesomeoven.com

It’s true that sharing is caring.  But now that I’m a full-time food blogger usually cooking multiple recipes a day for the blog (or freelancing projects), I’ve learned that sharing is also pretty much essential.  There is so much food coming out of this kitchen!!

To be sure, I always keep a portion or two of all recipes to sample and enjoy myself.  But thankfully my loft building happens to be half full of hungry bachelors.  (A definite score for this food blogger!)  So when a new recipe is photographed and ready to go, all I have to do is send out a few texts until someone shows up at my door hungry with a little tupperware container to go.  :)

It’s a total win-win!
Avocado Blueberry Muffins | gimmesomeoven.com

My other willing taste-testers are the guys at the coffee shop next door.  Usually that means the guys who happen to be working at the time.  But when I took a plateful of these blueberry avocado muffins over for taste-testing the other day, my friend Dane happened to be hanging out there with a friend saw them first and jumped at the chance to taste-test.

I warned him that there was something a little “different” about these muffins with the mysterious green hue, but he wasn’t deterred and dove in.  Turns out that he and everyone else who tried these avocado muffins — myself included — loved them!

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

I have to admit I was a little curious about how avocados would change a classic blueberry muffin.  But after having baked with avocados before in brownies and cookies, I knew that they are a great substitute for oil and also lend hints of the creamy, delicious avocado flavor to any baked good.  So I was excited to give these a try!

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

Sure enough, these blueberry avocado muffins turned out to be completely wonderful.  They were moist, light, and literally overflowing with fresh blueberries.  And while the avocado flavor was not predominant in the least, I loved the little hint that came through with each bite.  I also couldn’t resist and topped these with my favorite crumble for a little extra muffin-y sweetness.

SO good.  And even more good for you, with all of that avocado in place of oil.  I already can’t wait to make these again!

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

Blueberry Avocado Muffins

These Blueberry Avocado Muffins are made with an extra delicious hint of "green"!

Ingredients:

Muffin Ingredients:

  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup Greek yogurt

Streusel Topping Ingredients:

  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar

Directions:

To Make The Muffins:

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

To Make The Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

Avocado Blueberry Muffins Recipe | gimmesomeoven.com

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Comments

  1. Diana — November 12, 2015 @ 8:50 pm (#)

    I made these 3 weeks ago and it was amazing. However I made them yesterday and today again it didn’t turn up well like the first time. I followed all the steps and used everything it was mentioned. By any chance has the recipe changed? Just trying to figure out what went wrong? My batch was so dry and sticky unlike the first time I made … Thanks!

    • Hayley @ Gimme Some Oven — November 15th, 2015 @ 7:43 am

      Hi Diana! That’s so strange, as the recipe hasn’t changed! We can’t figure out why they would have turned out dry and sticky at the same time. Could it be the types of avocados you used? Were they both similar in ripeness/texture? Maybe the one you used the first time around was a bit riper? Anyway, we’re sorry they didn’t turn out for you the second time around. Other than the avocado, we can’t really figure this out. :/

  2. Diana — November 14, 2015 @ 4:47 pm (#)

    I followed each step and ingredient, is there any reason why my battered is so sticky and my muffins are so hard and dry ? 

  3. Glynnis Buchanan — December 8, 2015 @ 12:29 am (#)

    Thank you for the amazing recipe!!  I love substituting oil for the avocado and the outcome is delish! Nice work.

    • Hayley @ Gimme Some Oven — December 8th, 2015 @ 10:41 am

      You’re so welcome Glynnis, we hope you enjoy! :)

  4. Elissa — December 17, 2015 @ 4:53 pm (#)

    I love that the muffins have a greenish tint to them! I was surprised to see that was from only 1 avocado. I think I’m going to make these for Christmas brunch :)

  5. Janine — January 31, 2016 @ 9:32 am (#)

    I made these yesterday and was wondering why the batter came out soo thick and dry. My avocado wasn’t as ripe as it could have been but shouldn’t have made that much difference. I ended up adding about another whole cup of yogurt and another egg and was still extremely thick. Going to try little shorter baking time next time as my boss wants to try this recipe this week for a daycare full of 115 kids and staff. Hopeful.

    • Hayley @ Gimme Some Oven — February 1st, 2016 @ 12:42 pm

      Hi Janine! Thanks for giving these a try. We’re sorry they turned out on the dry end, that’s strange! Honestly the only thing we can think of is the avocado just not being ripe enough — that certainly could be the culprit. We’ve never had that problem. :/

  6. jennifer — February 1, 2016 @ 2:16 pm (#)

    Can you substitute agave syrup for the sugar? Same amount? Thanks!

    • Hayley @ Gimme Some Oven — February 2nd, 2016 @ 10:04 am

      Hi Jennifer! Good question. For this, we would probably recommend using 1/3 cup + a little over 1/6 cup of agave. We hope you enjoy these! :)

  7. Rachel — February 4, 2016 @ 12:31 pm (#)

    My batter was really sticky as well, I found that adding about a half cup more of Greek yogurt helps with the stickiness.  The avocado I used was VERY ripe, I’m not sure if that was something that may have made my batter sticky.  

    • Hayley @ Gimme Some Oven — February 4th, 2016 @ 9:55 pm

      Thanks for sharing with us Rachel — that’s good to know!

  8. Theresa — February 6, 2016 @ 4:25 pm (#)

    I made these without the avocado and used a cup of avacado oil – these sank in the middle and I used 1/2 cup more greek yogurt.  Doesn’t anyone vet these recipes before it’s published to the millions who are going to use their ingredients?  Did you know blueberries aren’t cheap? Seriously dissatisfied.

    • Hayley @ Gimme Some Oven — February 8th, 2016 @ 8:09 am

      Hi Theresa. We’re sorry to hear these didn’t turn out right. We’ve never had this happen, but we also haven’t tried this with avocado oil instead of avocado, and we haven’t added that much extra greek yogurt/sour cream. The avocado is a pretty central ingredient in this though, and the oil is not a good substitute. Banana would have worked instead of the avocado, but you really need to use a fruit with a similar texture and consistency. The oil provides good moisture, but it likely threw off the balance and texture of things. Also, a half cup of extra greek yogurt/sour cream is a considerable amount to add to the recipe. We wouldn’t advise adding that much. So it sounds like using the oil instead of the avocado, and adding the extra greek yogurt are what caused these to sink in the middle. Lastly, we often find blueberries on sale, for around $2. You can always skip them or use a different berry if prefer.

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