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!
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.
Third time I’ve made these and they are delicious. I actually prefer them more, the day after in the fridge ☺️
Delicious!! Will definitely make again.
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?
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!
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! :)
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!
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!
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
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!