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!
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?
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! :)
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!
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
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! :)
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! :)
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!
Hi Hayley
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
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.
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.