These blueberry avocadomuffins 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:
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!
These Blueberry Avocado Muffins are made with an extra delicious hint of “green”!
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 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
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.
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.
Thanks for sharing with us Rachel — that’s good to know!
I made it with frozen blueberries and its so good . Love this recipe. But i couldnt make the crumbles on tope the way you made it.
Mine melted on top. Also i left one out and put water so its really moist.
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.
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.
I tried this recipe last night and had substituted one cup of flour with whole meal flour for a healthier option and it was simply delicious. The whole meal flour I got added a bit of crunchiness as it was grainy and I substituted granulated sugar with Demerara sugar cos that was all I have. Didn’t look as attractive as yours but it was still awfully yummy. Thanks for sharing .
Hi Sarah! We’re so glad to hear you enjoyed these, and that you were able to try them with whole wheat flour! Thanks for sharing. :D
Made these today and they tasted incredible. The only issue I had is the muffins stuck to the liners.
We’re glad to hear you enjoyed these Lisa!
My mixture came out very thick and dry, so i added 1/2 a cup of yogert and it got better. I will try again with a very ripe avacado and see if that changes it or not. But these taste sooooooo yummy!!! Thank you for the recipe!!
Oh no, we’re sorry about the dryness (could be the avocado needed to riper)! We’re glad you had success with the extra yogurt though, and that you enjoyed these! :)
We love these muffins at our house. Just curious if you have ever tried to freeze these and if so, how do they hold up? Thanks for sharing the recipe!
We’re so glad to hear that Kim, and we think these should freeze fine! :)
These muffins were amazing! I was looking for an avocado bread/ muffin recipe that didn’t require any extra oil or butter and came upon this. And I had an avocado in the fridge that was getting too mushy.
I added less sugar (1/2 cup) and combined regular yogurt + one overripe banana to make 1 cup. I also added raspberries instead of blueberries and added lemon zest and juice from one small lemon. I skipped out on the topping.
The muffins were a vibrant green that I’ve never seen before and tasted amazing! A little hint of avocado, but not overwelming. Perfectly moist and fluffy. Honestly, this will be my go to muffin recipe and will probably buy avocados just to make this.
Thanks for sharing with us Ryoko — we’re happy you liked them! And we bet they were really yummy with the raspberries and lemon juice/zest — great idea! We’ll totally have to try that sometime. :D
Can you substitute honey for the sugar
Hi Jenn! Yes, we think that should work fine (though you may not need a full 3/4 cup of honey, since it’s a bit sweeter than sugar). You might want to start with just under 3/4 cup and add more to taste if you like. We hope that helps, and that you enjoy these!
Can I substitute the avocado for banana? If so, how much would I need? Thanks for the help!
We haven’t tried that Marcela, but we think that should work, and we imagine it would be the same amount. If you try it, definitely let us know how they turn out! :)
Hi, I tried this but mine is bitter? Why is that so? I just followed all the instructions.
Hi Cherrie! Oh no, that’s so strange! Hmmmm, we honestly can’t think of why they would taste bitter. Was the avocado under or overripe?
What can I substitute baking powder for if I don’t have it?
Hi Jojo! If you don’t have baking powder, you can use 1 teaspoon of cream of tartar mixed with 1/2 teaspoon baking soda. We hope you enjoy these!
I made these muffins and they were excellent. They were very moist and flavorful. The avocado I used was very ripe, but not over-ripe. I did mix in the flour by hand instead of using a mixer, I don’t know if that makes a difference. I definitely recommend putting in the optional cinnamon because it adds a really nice flavor. I didn’t have raw sugar for the topping, I used a combination of coconut palm sugar, white sugar, and brown sugar. I’m making them again today, they were so good. My husband loved them!
We’re happy you and your husband loved them Rose — we appreciate you giving them a try! :D
I just have to say wow! These came out so great! I forgot to pick up the yogurt, but I found a way to make my own buttermilk and just put 1/2 of a cup instead of a full cup. Impressive. I only felt half the guilt eating it!
Thanks for sharing, Ashley — we’re glad you enjoyed them!
So I have some pretty small avocados, only ripe ones I could get. Should I use two, or is there an equivalent in cups of mashed avocado you could give?
Hi there! In that case, we think you would be fine to use two. We hope you enjoy these!
These muffins were SOOOOO good! I shared the recipe through a hyperlink on my own blog: https://positivelyunbroken.com/2017/06/24/positivity-post-caring-from-the-inside-out/ Thanks for making blueberry muffins healthy and delicious. I will be stopping by again!
Thank you, Suzanne, we’re so happy you loved them, and we appreciate you sharing them on your blog! :)
Absolutely love this recipe – not another one as good out there! I add chia and protein powder and it’s a fab breakfast ? thanks!
Thank you, we’re so glad to hear that, and we love that you add chia seeds and protein powder to these!
I used 1 ripe avocado as recipe called but my muffins didn’t come out as green as urs?!? I wonder if I needed to add more avocados?
Delicious!! Will definitely make again.
Third time I’ve made these and they are delicious. I actually prefer them more, the day after in the fridge ☺️
OMG these were absolutely delicious! Replacing the fat with avocado works perfectly. They were beautiful and so moist and delicious. I did not use liners and just treated my muffin tin with baking goo. They came out of the pan fine. I think next time I will spread the batter out to maybe 18 muffins. Doing 12, I got very large muffins with large muffin tops. I also used a tad more than then 1 1/2 cups of blueberries and would not use any more than that, as yes, these were definitely loaded with blueberries. Not sure why, but my streusel topping did not come out as crispy and pretty looking as yours, but the intended crispy/sweet taste was there.
These will definitely be a go to muffin recipe. Thanks for sharing!
I forgot to mention, that I agree with another comment that they are actually better after 1 and 2 days, so they are great for making ahead.
Super moist and a great hit in this house! It’s one for the recipe book, total keeper.. thank you!
These are decent muffins. I was hoping that the avocado taste would be undetectable but even having added lemon juice and zest I still taste the avocado. I substituted 1/4 of the flour with whole wheat and they still turned out well.
I’m thinking of trying these for my toddlers that need to gain weight. The avocado would be great for extra healthy fats. I try and stay away from refined sugar though, do you think if I substitute honey or maple syrup it’ll turn out the same?
You could use coconut sugar which is very low on the glycemic index or maple sugar – both really healthy and won’t affect the texture of the muffin adversely.
Taste-wise it was good, but The batter came out very thick and a third of the muffin was wasted as it stuck to the liner. I’ll try greasing the liners or using silicone ones next time.
How can i bake this with almond flour? How much do i need to use? Thanks
Can frozen blueberries be used
These turned out great! Do you happen to know the nutriental information for these if the recipe is followed exactly?
I make these over and over! The topping on top is essential. Hands down my favorite healthy-ish muffin!
So delicious and easy to make!
This recipe is great and I recommend subbing about a third of the flour for cocoa.
Can I use almond flour and avocado in this recipe ?
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…
Yum! These were great.
My only comment having an idea of the volume of avocado would be helpful. Avocados can vary largely in size.
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.
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.