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!
I had been given a whole bagful of green avocados which all ripened at the same time after several days on my kitchen bench – and I wasn’t quite sure what to do with them. Then I came across your recipe and thought I’d give it a try. I didn’t have any blueberries, so instead of the Greek yoghurt I substituted it with Blueberry yoghurt, which has whole blueberries in it. I also added one Granny Smith apple, peeled and cubed. Other comments had recommended halving the sugar, so I used 1/2 cup raw caster sugar. I used one avocado which, when beaten until smooth, yielded half a cup. This is usually the amount of oil given in many muffin recipes, so it worked out well. Because I hadn’t made the Streusel Topping at the beginning, I quickly threw together some raw sugar, flour and Light Muscovado and mixed in butter at room temperature, not melted. This was because the muffin batter was already sitting there waiting to go into the oven and I didn’t want to leave it too long. Luckily, my hasty thrown-together Streusel Topping worked well!
These muffins rose beautifully and tasted scrumptious. Thank you!
I just made these today and my family and I love them!! We will definitely be making these again!
Do you have any nutritional information for these, we are just curious!
Hey Carly!
Yay – I’m so glad you like them! If you’re interested in nutrition facts, I refer people to MyFitnessPal.com, where you can calculate them at least somewhat accurately. I don’t have the tools to calculate with 100% accuracy, which is why I don’t post them on the site. Hope that helps!
~Ali
These look divine. Can’t wait to try them!
I don’t know what happened with my muffins but I had to cook them double the recommended cooking time and they still weren’t cooked all the way. The parts that were cooked were so chewy. Epic fail recipe, so disappointed
I sampled a taste of these at the annual Sunset Magazine Celebration Weekend from the California Avocado booth! They were fabulous. Then, when I saw your recipe, I thought it was kismet and had to try my hand at making them. I own a day spa and am always choosing things from your blog to try out for our clients to enjoy after a treatment with a cup of tea (the no bake energy bites have been my biggest hit so far).
I just baked up a batch up and the batter turned very sticky and my muffins are chewy.
How did I manage to mess up such a simple recipe? Any thoughts? Thanks
Oh no! I’m not sure what happened. The batter may be just a little sticky, but the muffins should be nice and fluffy. Were your ingredients (esp. the baking ingredients) fresh?
Turned out great! Swapped the egg for a chia egg. Was a bit sweet for me so next time I will reduce the sugar amount!
Hello ! These look amazing I really want to try them but would it work if I only use baking soda instead of baking soda + baking powder ?
Hi Louiza,
The baking powder is pretty essential to helping them rise and fluff up, so I recommend using it if you can. :)
~Ali
Would frozen blueberries work with this recipe ?
They will, although they will turn the muffins a little more purple. I would also recommend thawing them a bit before incorporating.
~Ali
I made these and they were a hit! I also replaced the flour with whole wheat flour completely and found that to be an amazing change; and although I did not change the regular granulated sugar for stevia, I also second the whole maybe cutting the sugar in half, they were quite sweet I must say!
PS: Cassie, use Lactose Free Greek Yogurt 0% as a great substitute!
Thanks for the recipe :)
Hi, I live at high altitude (7,908 ft) any suggestions for adjusting?
Hi Melissa,
I actually am not an expert in high altitude baking, but here is a site I recommend: https://www.kingarthurflour.com/recipe/high-altitude-baking.html.
~Ali