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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:
Ishare.
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”!
Ingredients
Scale
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.
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!
Hayley @ Gimme Some Oven —
Thank you, Suzanne, we’re so happy you loved them, and we appreciate you sharing them on your blog! :)
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!
★★★★★
AOK —
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.
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?
Clare —
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.
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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?
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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 ☺️
★★★★★
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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!
★★★★★
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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.
★★★★
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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?
Thanks.
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 ?