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!
Could I use Almond flour or Coconut flour?
Hi Roberta,
I have not tried that, but if you do let me know how they turn out!
~Ali
Hello~just wondering what kind of Greek yogurt do you use?
I think I used Chobani for this recipe.
These were AMAZING!!!!!! Thank you for sharing! I used stevia in place of sugar, and whole wheat flour instead of all purpose flour to keep it as “clean” as possible. Still oh-my-goodness delicious!!!!! I would put only about half the amount of stevia next time, though. They are very sweet. But definitely a repeat coming soon!!!
I use vanilla almond milk instead of greek yogurt, and they turn out great! So yummy, very moist, and tasty! What a great idea to use avocado! Next time I’m going to try using half cup of white whole wheat flour and see what they would taste like.
Thanks for the recipe!
Hi Ali,
These look amazing, I love the use of avocados in sweets instead of butter, oil, etc.
I would like to know if you have experienced freezing them.
Thank you.
PS: beautiful blog.
Thanks, Silvia! And yes, you can freeze avocados. Just peel and pit then, and then store the meat in an airtight container so that no air is touching it to freeze. (I recommend using a ziplock bag, but if you’re using a plastic or glass storage container that has extra air in it, just cover the surface of the avocado securely with plastic wrap.) Good luck!
Ali, these sound and look positively delicious. Next time we go to Costco, I’m going to buy some blueberries and divide them into small sandwich bags, for other uses, such as putting them on my cereal and baking. I’m looking forward to trying these and know the hubby will just love them. Thanks so much for posting this recipe.
I am anxious to make the blueberry avocado muffins! They look delicious. Can you tell me, if I can use any yogurt, or must it be Greek yogurt? Also, can I use fat free yogurt?
Thank you
You can use a different yogurt, but I highly recommend using Greek yogurt.
~Ali
OMG, these look amazing! I want to make these this weekend, because my daughter LOVES avocados and of course blueberries!
PS – my daughter is 7 months pregnant and these would be healthy too!
Thank you Pinterest, I found this yummy!
These look amazing. Can you make them without the greek yogurt? Or is there a good replacer for it?
Can you use apples in place of blueberries or blend in strawberries?
I haven’t tried those, but imagine either would probably work!