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
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.
Did you make this?Let me know how it turned out in the comments below!
Can you substitute agave syrup for the sugar? Same amount? Thanks!
Hi Jennifer! Good question. For this, we would probably recommend using 1/3 cup + a little over 1/6 cup of agave. We hope you enjoy these! :)
I made these yesterday and was wondering why the batter came out soo thick and dry. My avocado wasn’t as ripe as it could have been but shouldn’t have made that much difference. I ended up adding about another whole cup of yogurt and another egg and was still extremely thick. Going to try little shorter baking time next time as my boss wants to try this recipe this week for a daycare full of 115 kids and staff. Hopeful.
Hi Janine! Thanks for giving these a try. We’re sorry they turned out on the dry end, that’s strange! Honestly the only thing we can think of is the avocado just not being ripe enough — that certainly could be the culprit. We’ve never had that problem. :/
I love that the muffins have a greenish tint to them! I was surprised to see that was from only 1 avocado. I think I’m going to make these for Christmas brunch :)
Thank you for the amazing recipe!! I love substituting oil for the avocado and the outcome is delish! Nice work.
You’re so welcome Glynnis, we hope you enjoy! :)
I followed each step and ingredient, is there any reason why my battered is so sticky and my muffins are so hard and dry ?
I made these 3 weeks ago and it was amazing. However I made them yesterday and today again it didn’t turn up well like the first time. I followed all the steps and used everything it was mentioned. By any chance has the recipe changed? Just trying to figure out what went wrong? My batch was so dry and sticky unlike the first time I made … Thanks!
Hi Diana! That’s so strange, as the recipe hasn’t changed! We can’t figure out why they would have turned out dry and sticky at the same time. Could it be the types of avocados you used? Were they both similar in ripeness/texture? Maybe the one you used the first time around was a bit riper? Anyway, we’re sorry they didn’t turn out for you the second time around. Other than the avocado, we can’t really figure this out. :/
Ali!
I loved your recipe so much I had to make it my own!! I hope you don’t mind. I am gluten and egg free, but still love my sweets. Thanks for inspiring me!! They turned out great!!
Ashley, we’re glad you enjoyed these, and that you were able to adjust the ingredients and make them your own!
I just came across this because our neighbors avocado tree is exploding with fruit this summer! Definitely saving! I’ve made guacamole, smoothies, and now these muffins! They came out perfect! The only change that I made was that I used almond extract instead of vanilla because I was out. The avocados are the ‘Florida’ variety not Hass, so they are a little bit bigger (maybe why the batter wasn’t too sticky) and the egg was from one of our backyard hens. Thanks for sharing!
How cool to live next door to an avocado tree, we are SO envious! We’re happy to hear you enjoyed the muffins, thanks for sharing! :)
These look absolutely amazing, and super healthy which is great because I’m trying to eat healthier! One question: could I use self raising flour rather than adding the baking powder and baking soda? Thanks in advance!
Thank you, we hope you enjoy them! And yes, you should be able to use self-rising flour instead of adding the leaveners. :)
I love baking with avocado, but usually use it in something chocolatey to hide the green, but these blueberry muffins look delicious and the slightly green hue is beautiful. I will definitely try these, maybe add my own spin to the recipe with a little cornmeal. I’d love for you to check out how I’m baking with avocado at https://sweetgreenkitchen.com/tag/avocado/ – there’s banana bread, brownies, double chocolate mini muffins and more! Enjoy.
Thanks Jen, we hope you love them as much as we do! What a great blog you have, and how wonderful of you to cook and bake so healthfully! Avocado really is an awesome baking weapon, isn’t it? :)