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!
Ali, our family loved these muffins! I made them for a friend who just had a baby and doubled the batch so we could have some. Which was good for me, because they were so yummy I could have finished them myself. ;-) They’re wonderfully and surprisingly filling (perhaps because of the avocado?), and my kids, who normally eat a ton, didn’t need much else when they had them for breakfast. They finished up the last two this morning, and I’m heading back out to the grocery store to get more avocados to make another batch (and maybe experiment with some other fruits too!). Thanks for the recipe!
I made these a couple days ago and I thought they were delicious! I shared them with the family and everyone loved them! Thanks for the recipe!
Thank you, Jeannie! We’re so glad you and your family enjoyed them!
Made a “clean-eating” version of this. Subbed in whole-wheat flour for the all-purpose and 1/2 cup maple syrup for the sugar. I also forwent the struesel topping (as tempting as it was to make!). I got the sticky batter others have mentioned and they baked up great! Not awfully sweet, but I did replace the sugar with maple syrup (tends to make recipes less sweet in my opinion, at least, compared to refined sugar) and wheat flour tends to have a bread-ier flavor. And I suppose we’re all used to the “cupcakes for breakfast” that get passed off as muffins these days. I quite like them–they’re moist and I imagine if I made them as the recipe is written above, I’d polish off the whole batch on my own! I think the only thing I would recommend changing is doing an entire Haas avocado, and I can only speak to those using the wheat flour to replace the all-purpose. I only had a large Haas, so I used half of it (about 93g) for the recipe. I am a bit of an avocado fiend so I think I will definitely put in the whole one next time. I might also try making this with coconut flour next time I make it so that I can add a bit more of the syrup to it to sweeten it up a tad. I plugged this into a calorie calculator and, with the above changes (and no topping) the muffins are about 150 calories with 28g carbs (10g sugar, 4g fiber) and 5g protein per muffin (with 12 muffins). All said, this is a really solid recipe that is very flexible and lends itself well to different diets. Bravo!
Alex, thank you so much for sharing! We’re glad you were able to make these work as a “clean” version! : )
The pictures look delicious and I’m always eager to try new recipes and I took on the task with gusto, BUT…. mine came out horribly! The batter came out more like a dough but I just figured it was fine and baked them anyway- it didn’t get better. They rose beautifully and looked really good but when I tore one open it was all doughy still. I’m super bummed… :(
Oh no! So sorry to hear that. I’m not quite sure what happened, because the batter shouldn’t be too dough-y.
Hi, what do you suggest for making these gluten free? I have almond and coconut flour but I’m not sure how much to substitute for regular sugar.
Hi Hillary! I haven’t tried these GF, but you wanted to try them with coconut flour, just remember it is really dense and absorbent, so you’ll only need about 1/2 cup total in this recipe (the usual rule of thumb is 1/4 cup per cup of all purpose/wheat flour). I hope this was helpful! If you’re nervous about it, just try doing half the batch as an experiment. : )
Could i do Whole Wheat flour or use Honey instead of sugar?
Hi Lindsey! Yes, you can do this with whole wheat flour and honey instead. However, keep in mind the more whole wheat flour you use, the more dense and sturdy your muffins will be, so you may not want to use all whole wheat flour. I would do half and half, or maybe 1 1/2 cups of all-purpose, and 1/2 cup of whole wheat. As for the honey instead of the sugar, you should only need about a 1/2 cup since it’s sweeter than sugar. Hope that helps, let me know how these work out for you!
Do you know how many carbs these muffins would have? I have gestational diabetes and have to count my carbs. I would really like to give these a try but would need to know the carb count!
Hey Jessica, I’m so sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. All that being said, I’d guess that the carb content in these is rather high because they aren’t gluten-free, and they’re a baked good. I just don’t have any numbers for you. Sorry, and I hope that was somewhat helpful!
Has anyone frozen the muffins after baking?
Also, if I wanted to use whole wheat flour, is it the same amount that the recipe calls for?
I’m going to make these this weekend as soon as my avacados are ripe!
BONNY – You can also use sour cream as a substitute for Greek Yogurt. Not as healthy but still works!!! :)
I just made these and didn’t have enough Greek yogurt and substituted about half regular yogurt. Also didn’t have enough fresh berries and added some thawed, drained frozen berries. Also made with gluten-free flour. These muffins are so delicious. Super moist, almost fudgy in the richness and texture. I thought I would have to freeze them but I think they’ll get eaten up quickly!
Thanks Hilary, so glad you enjoyed them! : )