I guess you could call these “superfood” muffins, since I’ve heard so many good things about the benefits of both avocados and blueberries. Mine actually wound up being blueberry and blackberry avocado muffins, as I had a mix of both in the freezer. I skipped the streusel topping. The toddler was a little impatient (she wanted to be outside), so this cut off a few minutes. No biggie! Another great healthier breakfast/snack option for the repertoire. No butter, no oil, but plenty moist and chock full of juicy berries.
Recipe Located At: http://www.gimmesomeoven.com/blueberry-avocado-muffins/
- 2 cups all-purpose flour (I used 1 cup all purpose and 1 cup whole wheat)
- 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
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup raw sugar
1. Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
2. 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.
3. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.
Whisk together all ingredients until combined and mixture is crumbly.