These blueberry avocado muffins are tasty, healthier, and surprisingly simple!
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.
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!
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!
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!
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!
Blueberry Avocado Muffins
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Total Time: 40 minutes
- Yield: 12 -15 muffins 1x
Description
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
Instructions
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.
This is my favorite muffin recipe, also, with the all the yogurt and avocado, the egg is entirely unnecessary.
Any recommendations on how best to make this egg-free?
Curious how much avacado in cups/ounces should be used. I had a failed attempt 🙃 with brownies that had to much avacado and turned into pudding. Thanks. Love all your recipes I’ve tried.
I’ve made these muffins twice in two days because my family scarfed down the first bunch so quickly. They’re THAT good! My toddlers love them and I love that they’re full of healthy fats and protein. I do use quite a bit more cinnamon than the recipe calls for, about 2tsp, and haven’t tried the topping although I’m sure that would make it even yummier. I use whole milk greek yogurt and thawed frozen avocado. The batter does get really sticky and dough like but it makes for fantastic, fluffy muffins. Thank you for this amazing recipe!
Made today did six large instead of the mini. Mine sunk in the middle as well but I think it’s because of the amount of blueberries not the batter itself. I’m going to try this again with maybe half the blueberries and see how that works.
Oh my goodness, these are sooo good! I made them for breakfast this morning. I didn’t have fresh blueberries, so used frozen ones that I left in the refrigerator overnight. I followed another commenter’s suggestion to add the cinnamon. To cut down on the sugar, I left off the streusel topping. I hope you don’t mind that I included a link to the recipe when I posted a photo of my muffins on social media. This will now be my favorite blueberry muffin recipe.
Yum! These were great.
My only comment having an idea of the volume of avocado would be helpful. Avocados can vary largely in size.
Is there any way to make this work with frozen sliced avocado (sold in packs at the supermarket)? I have terrible luck with finding decent avocados…
Can I use almond flour and avocado in this recipe ?