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

Leave a Comment:





Comments

  1. Monica — February 5, 2014 @ 7:13 pm (#)

    Can you use apples in place of blueberries or blend in strawberries?

    • Ali — April 4, 2014 @ 10:44 pm (#)

      I haven’t tried those, but imagine either would probably work!

  2. Mel — February 26, 2014 @ 10:59 am (#)

    These look amazing. Can you make them without the greek yogurt? Or is there a good replacer for it?

  3. Deebi27 — March 9, 2014 @ 10:03 pm (#)

    OMG, these look amazing! I want to make these this weekend, because my daughter LOVES avocados and of course blueberries!
    PS – my daughter is 7 months pregnant and these would be healthy too!
    Thank you Pinterest, I found this yummy!

  4. Bonny — March 11, 2014 @ 10:54 am (#)

    I am anxious to make the blueberry avocado muffins! They look delicious. Can you tell me, if I can use any yogurt, or must it be Greek yogurt? Also, can I use fat free yogurt?
    Thank you

    • Ali — June 1, 2014 @ 6:22 pm (#)

      You can use a different yogurt, but I highly recommend using Greek yogurt.

      ~Ali

  5. Sylvia Anderson — March 11, 2014 @ 11:00 am (#)

    Ali, these sound and look positively delicious. Next time we go to Costco, I’m going to buy some blueberries and divide them into small sandwich bags, for other uses, such as putting them on my cereal and baking. I’m looking forward to trying these and know the hubby will just love them. Thanks so much for posting this recipe.

  6. Silvia — March 11, 2014 @ 12:58 pm (#)

    Hi Ali,
    These look amazing, I love the use of avocados in sweets instead of butter, oil, etc.
    I would like to know if you have experienced freezing them.

    Thank you.
    PS: beautiful blog.

    • Ali — July 18, 2014 @ 3:33 pm (#)

      Thanks, Silvia! And yes, you can freeze avocados. Just peel and pit then, and then store the meat in an airtight container so that no air is touching it to freeze. (I recommend using a ziplock bag, but if you’re using a plastic or glass storage container that has extra air in it, just cover the surface of the avocado securely with plastic wrap.) Good luck!

  7. Tadi — March 17, 2014 @ 10:11 am (#)

    I use vanilla almond milk instead of greek yogurt, and they turn out great! So yummy, very moist, and tasty! What a great idea to use avocado! Next time I’m going to try using half cup of white whole wheat flour and see what they would taste like.

    Thanks for the recipe!

  8. Jaleigh — March 22, 2014 @ 1:08 pm (#)

    These were AMAZING!!!!!! Thank you for sharing! I used stevia in place of sugar, and whole wheat flour instead of all purpose flour to keep it as “clean” as possible. Still oh-my-goodness delicious!!!!! I would put only about half the amount of stevia next time, though. They are very sweet. But definitely a repeat coming soon!!!

  9. Maryum — March 26, 2014 @ 5:02 pm (#)

    Hello~just wondering what kind of Greek yogurt do you use?

    • Ali — April 4, 2014 @ 11:45 pm (#)

      I think I used Chobani for this recipe.

  10. Roberta — March 28, 2014 @ 7:46 am (#)

    Could I use Almond flour or Coconut flour?

    • Ali — April 4, 2014 @ 11:53 pm (#)

      Hi Roberta,

      I have not tried that, but if you do let me know how they turn out!

      ~Ali

  11. melissa — March 31, 2014 @ 6:30 pm (#)

    Hi, I live at high altitude (7,908 ft) any suggestions for adjusting?

  12. Alex — April 4, 2014 @ 12:16 am (#)

    I made these and they were a hit! I also replaced the flour with whole wheat flour completely and found that to be an amazing change; and although I did not change the regular granulated sugar for stevia, I also second the whole maybe cutting the sugar in half, they were quite sweet I must say!

    PS: Cassie, use Lactose Free Greek Yogurt 0% as a great substitute!
    Thanks for the recipe :)

  13. Ashley — May 20, 2014 @ 4:51 pm (#)

    Would frozen blueberries work with this recipe ?

    • Ali — June 1, 2014 @ 6:13 pm (#)

      They will, although they will turn the muffins a little more purple. I would also recommend thawing them a bit before incorporating.

      ~Ali

  14. Louiza — May 30, 2014 @ 4:26 am (#)

    Hello ! These look amazing I really want to try them but would it work if I only use baking soda instead of baking soda + baking powder ?

    • Ali — June 1, 2014 @ 5:46 pm (#)

      Hi Louiza,

      The baking powder is pretty essential to helping them rise and fluff up, so I recommend using it if you can. :)

      ~Ali

  15. Mansi — May 30, 2014 @ 12:14 pm (#)

    Turned out great! Swapped the egg for a chia egg. Was a bit sweet for me so next time I will reduce the sugar amount!

  16. Krista — June 4, 2014 @ 5:16 pm (#)

    I sampled a taste of these at the annual Sunset Magazine Celebration Weekend from the California Avocado booth! They were fabulous. Then, when I saw your recipe, I thought it was kismet and had to try my hand at making them. I own a day spa and am always choosing things from your blog to try out for our clients to enjoy after a treatment with a cup of tea (the no bake energy bites have been my biggest hit so far).

    I just baked up a batch up and the batter turned very sticky and my muffins are chewy.

    How did I manage to mess up such a simple recipe? Any thoughts? Thanks

    • Ali — July 19, 2014 @ 3:33 pm (#)

      Oh no! I’m not sure what happened. The batter may be just a little sticky, but the muffins should be nice and fluffy. Were your ingredients (esp. the baking ingredients) fresh?

  17. Crystal — June 11, 2014 @ 7:34 am (#)

    I don’t know what happened with my muffins but I had to cook them double the recommended cooking time and they still weren’t cooked all the way. The parts that were cooked were so chewy. Epic fail recipe, so disappointed

  18. Laurel — June 15, 2014 @ 7:28 am (#)

    These look divine. Can’t wait to try them!

  19. Carly — June 25, 2014 @ 7:44 pm (#)

    I just made these today and my family and I love them!! We will definitely be making these again!

    Do you have any nutritional information for these, we are just curious!

    • Ali — June 25, 2014 @ 8:40 pm (#)

      Hey Carly!

      Yay – I’m so glad you like them! If you’re interested in nutrition facts, I refer people to MyFitnessPal.com, where you can calculate them at least somewhat accurately. I don’t have the tools to calculate with 100% accuracy, which is why I don’t post them on the site. Hope that helps!

      ~Ali

  20. Anna — July 2, 2014 @ 9:56 pm (#)

    I had been given a whole bagful of green avocados which all ripened at the same time after several days on my kitchen bench – and I wasn’t quite sure what to do with them. Then I came across your recipe and thought I’d give it a try. I didn’t have any blueberries, so instead of the Greek yoghurt I substituted it with Blueberry yoghurt, which has whole blueberries in it. I also added one Granny Smith apple, peeled and cubed. Other comments had recommended halving the sugar, so I used 1/2 cup raw caster sugar. I used one avocado which, when beaten until smooth, yielded half a cup. This is usually the amount of oil given in many muffin recipes, so it worked out well. Because I hadn’t made the Streusel Topping at the beginning, I quickly threw together some raw sugar, flour and Light Muscovado and mixed in butter at room temperature, not melted. This was because the muffin batter was already sitting there waiting to go into the oven and I didn’t want to leave it too long. Luckily, my hasty thrown-together Streusel Topping worked well!
    These muffins rose beautifully and tasted scrumptious. Thank you!

  21. Sarah — August 1, 2014 @ 10:23 am (#)

    I just made these this morning and they are so good! I used half whole wheat flour and only a half cup of sugar. Also, the batter was very thick so I used maybe 1/4 cup of milk or less to thin it a tiny bit. I only had 6oz of yogurt (I used french vanilla) so I had to use 2 oz of sour cream. I was too eager and didn’t let the butter cool so the topping wasn’t crumbly, but it made a kind of delicious crust on the muffins. These will be made again!
    Oh, also, the muffins weren’t exactly fluffy, but not dense or doughy. Lol I don’t know how to explain it, but they are moist and I love them.

  22. Lauren — August 10, 2014 @ 1:24 pm (#)

    I really wanted to like these, but they tasted awful. They tasted like avocados… Not sure what I was expecting.

  23. Jessie — August 11, 2014 @ 1:44 pm (#)

    Hey Ali,
    I will admit I was very skeptical about these muffins but they are amazing. I will definitely be making them again in the future and my 3 year old loves them which is a plus.
    Thanks for the great recipe,
    Jessie

  24. Kristen — August 21, 2014 @ 1:03 pm (#)

    I loved the look of these muffins and since I’m trying to get the whole family eating healthier versions of the food we love I figured let’s give it a shot. So glad I did!! These are great!! I used 100 calorie vanilla Greek yogurt, (2 small 5.3oz containers equals just over a cup), and frozen blueberries since that’s what I had in the house already. Instead of the recipes raw sugar topping I mixed together the butter, flour, and regular sugar called for then old fashioned oats for the top and it was great. The batter was thicker which worried me a little but they baked up wonderfully! Definitely a recipe to make again!!

  25. Samantha — August 27, 2014 @ 2:45 pm (#)

    I only have frozen blueberries…do I need to do anything differently to compensate?

    Thanks!

    • Ali — August 27, 2014 @ 10:22 pm (#)

      Just be sure to fold the blueberries in while they are still frozen. Their color may bleed into the muffins a bit. But otherwise, they will work well in place of fresh blueberries.

  26. Kala — October 11, 2014 @ 2:34 pm (#)

    I made these this morning and, while delicious, they sank in the middle and were a bit mushy. I think my avocado may have been larger than the one you used (since I followed the rest of the recipe to a T and just bought new baking soda & powder). Could you update to include a measurement for the avocado? Thanks!

  27. Erica W. — November 5, 2014 @ 9:36 am (#)

    I just made these for my two year old and they are a hit! So yummy!!!

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