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Blueberry Avocado Muffins Recipe

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4.1 from 63 reviews

These Blueberry Avocado Muffins are a wholesome, nutrient-packed treat that blends the creamy richness of avocado with fresh blueberries for a moist and flavorful bite. Using white whole wheat flour and natural sweeteners like maple syrup or honey, these muffins offer a healthier twist on classic blueberry muffins without compromising on taste.

Ingredients

Dry Ingredients

  • 2 cups white whole wheat flour
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 large ripe avocado, cut in half and pit removed
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • ⅓ cup plain Greek yogurt
  • 2 teaspoons vanilla extract

Fruit

  • 1 cup fresh blueberries or wild frozen blueberries (not defrosted), plus extra for topping

Instructions

  1. Preheat and Prepare Muffin Tin: Preheat your oven to 400℉ (204℃). Line a standard muffin tin with paper or silicone liners, or grease it well with oil to prevent sticking.
  2. Combine Dry Ingredients: In a large mixing bowl, whisk together the white whole wheat flour, baking powder, baking soda, salt, and cinnamon until evenly mixed.
  3. Blend Wet Ingredients: Scoop the avocado flesh into a blender or food processor. Add the unsweetened applesauce, eggs, maple syrup or honey, Greek yogurt, and vanilla extract. Blend until the mixture is smooth and creamy.
  4. Mix Wet and Dry Ingredients: Pour the blended wet mixture into the bowl containing the dry ingredients. Gently stir with a large spoon or spatula until just combined and no dry flour remains. Be careful not to overmix to maintain a tender crumb.
  5. Fold in Blueberries: Gently fold the fresh or frozen blueberries into the batter to evenly distribute without breaking them up.
  6. Fill Muffin Tin and Top: Scoop the batter evenly into the prepared muffin tin. Press a few extra blueberries on top of each muffin for an attractive finish.
  7. Bake: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the muffins are cooked through and golden brown on top.
  8. Cool and Store: Allow the muffins to cool in the pan for 10 minutes, then transfer to a cooling rack. Store muffins covered at room temperature for up to 2 days, refrigerate for up to 5 days, or freeze for up to 2 months.

Notes

  • You can substitute white whole wheat flour with regular whole wheat flour, a mixture of all-purpose and whole wheat flour, or all all-purpose flour.
  • For a gluten-free version, use a cup-for-cup style gluten-free flour blend instead of wheat flour.
  • Using frozen blueberries directly (without defrosting) helps prevent the batter from turning purple-blue and keeps the berries intact.
  • Do not overmix the batter to ensure muffins stay tender and fluffy.

Find it online: https://deliciousyum.com/blueberry-avocado-muffins-recipe/