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. 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!!!

  28. LAURA — December 27, 2014 @ 1:57 pm (#)

    Made these today with chocolate chips and walnuts and they turned out fabulously! 

  29. Madeline McT — March 4, 2015 @ 9:07 am (#)

    Love love love these! Make them knce a month. Also for anyone who calorie counts, I added these up and they are about 150-160 calls per muffin! Thanks for the recipe!

  30. Rachel — March 4, 2015 @ 2:58 pm (#)

    Hello!
    I just made these because I love using avocados in different ways and I wanted to try this out. They turned out ok. They definitely don’t look like yours, but that’s to be a little expected. I was just curious, my batter was super sticky and I was just wondering if that’s how it should be? I followed the recipe, so I don’t think I did anything wrong, the batter was just a little difficult to work with. So, I guess I would like to know if your batter is super sticky and thick and if there’s something I can do to fix it?

    Thanks

    Rachel

  31. Hilary G — March 8, 2015 @ 6:57 pm (#)

    I just made these and didn’t have enough Greek yogurt and substituted about half regular yogurt.  Also didn’t have enough fresh berries and added some thawed, drained frozen berries.  Also made with gluten-free flour. These muffins are so delicious.  Super moist,  almost fudgy in the richness and texture.  I thought I would have to freeze them but I think they’ll get eaten up quickly!

    • Ali — March 19, 2015 @ 1:18 pm (#)

      Thanks Hilary, so glad you enjoyed them! : )

  32. Natalie — March 14, 2015 @ 9:47 am (#)

    BONNY – You can also use sour cream as a substitute for Greek Yogurt. Not as healthy but still works!!! :) 

  33. Megan — March 20, 2015 @ 12:44 pm (#)

    Has anyone frozen the muffins after baking? 
    Also, if I wanted to use whole wheat flour, is it the same amount that the recipe calls for? 
    I’m going to make these this weekend as soon as my avacados are ripe! 

  34. Jessica — March 29, 2015 @ 5:40 pm (#)

    Do you know how many carbs these muffins would have?  I have gestational diabetes and have to count my carbs.  I would really like to give these a try but would need to know the carb count! 

    • Ali — March 30, 2015 @ 12:03 pm (#)

      Hey Jessica, I’m so sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. All that being said, I’d guess that the carb content in these is rather high because they aren’t gluten-free, and they’re a baked good. I just don’t have any numbers for you. Sorry, and I hope that was somewhat helpful!

  35. Lindsey — April 27, 2015 @ 12:37 pm (#)

    Could i do Whole Wheat flour or use Honey instead of sugar?

    • Ali — April 30, 2015 @ 2:46 pm (#)

      Hi Lindsey! Yes, you can do this with whole wheat flour and honey instead. However, keep in mind the more whole wheat flour you use, the more dense and sturdy your muffins will be, so you may not want to use all whole wheat flour. I would do half and half, or maybe 1 1/2 cups of all-purpose, and 1/2 cup of whole wheat. As for the honey instead of the sugar, you should only need about a 1/2 cup since it’s sweeter than sugar. Hope that helps, let me know how these work out for you!

  36. Hillary — May 3, 2015 @ 3:16 pm (#)

    Hi, what do you suggest for making these gluten free? I have almond and coconut flour but I’m not sure how much to substitute for regular sugar.

    • Ali — May 3, 2015 @ 6:23 pm (#)

      Hi Hillary! I haven’t tried these GF, but you wanted to try them with coconut flour, just remember it is really dense and absorbent, so you’ll only need about 1/2 cup total in this recipe (the usual rule of thumb is 1/4 cup per cup of all purpose/wheat flour). I hope this was helpful! If you’re nervous about it, just try doing half the batch as an experiment. : )

  37. Alex — June 18, 2015 @ 9:57 am (#)

    Made a “clean-eating” version of this. Subbed in whole-wheat flour for the all-purpose and 1/2 cup maple syrup for the sugar. I also forwent the struesel topping (as tempting as it was to make!). I got the sticky batter others have mentioned and they baked up great! Not awfully sweet, but I did replace the sugar with maple syrup (tends to make recipes less sweet in my opinion, at least, compared to refined sugar) and wheat flour tends to have a bread-ier flavor. And I suppose we’re all used to the “cupcakes for breakfast” that get passed off as muffins these days. I quite like them–they’re moist and I imagine if I made them  as the recipe is written above, I’d polish off the whole batch on my own! I think the only thing I would recommend changing is doing an entire Haas avocado, and I can only speak to those using the wheat flour to replace the all-purpose. I only had a large Haas, so I used half of it (about 93g) for the recipe. I am a bit of an avocado fiend so I think I will definitely put in the whole one next time. I might also try making this with coconut flour next time I make it so that I can add a bit more of the syrup to it to sweeten it up a tad. I plugged this into a calorie calculator and, with the above changes (and no topping) the muffins are about 150 calories with 28g carbs (10g sugar, 4g fiber) and 5g protein per muffin (with 12 muffins). All said, this is a really solid recipe that is very flexible and lends itself well to different diets. Bravo!

    • Hayley @ Gimme Some Oven — June 18, 2015 @ 10:17 pm (#)

      Alex, thank you so much for sharing! We’re glad you were able to make these work as a “clean” version! : )

  38. Jeannie — June 21, 2015 @ 9:57 am (#)

    I made these a couple days ago and I thought they were delicious! I shared them with the family and everyone loved them!  Thanks for the recipe!

    • Hayley @ Gimme Some Oven — June 25, 2015 @ 9:54 pm (#)

      Thank you, Jeannie! We’re so glad you and your family enjoyed them!

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