They were too intriguing for me to not bake them. I mean, avocado in a muffin? Sign me up.
PLUS! These muffins have no butter, and instead use avocado and Greek yogurt. AND they are chock full of blueberries. So these are basically health food, right? Right.
In addition, they really are delicious. They are super moist and flavorful, and are pretty interesting given that they have a slight green tinge to them.
This recipe comes from the blog Gimme Some Oven.
You’ll need (makes 12-15 muffins):
For the muffin –
- 2 cups all-purpose flour
- 2 tsp baking powder
- 1/2 tsp baking soda
- 1/2 tsp salt
- 1/2 tsp ground cinnamon
- 1 ripe avocado, seeded and peeled
- 3/4 cup granulated sugar
- 1 tsp vanilla extract
- 1 1/2 cups fresh blueberries
- 1 egg
- 1 cup plain Greek yogurt (I used Fage 0%)
For the streusel topping –
- 2 tbs butter, melted and cooled slightly
- 2 tbs all purpose flour
- 2 tbs granulated sugar
- 1/4 cup raw sugar (I had Turbinado sugar on hand and used that)
Preheat the oven to 375 degrees F. Fill a muffin tin with paper liners and set aside.
In a medium bowl, whisk together the flour, baking powder, baking soda, salt, and cinnamon. Set aside.
In the bowl of a stand mixer, beat the avocado until it is smooth. Add the granulated sugar and beat until combined and smooth. Add the egg, beating to combine completely, followed by the vanilla extract and yogurt. Beat until things are just combined.
Add the dry ingredients in two batches, beating until things are just combined.
Gently fold in the blueberries by hand, with a spatula.
To make the streusel topping, combine all ingredients until crumbly. Set aside momentarily.
Spoon the batter into the muffin cups (it will be pretty thick), and sprinkle a bit of the streusel topping on top.
Bake for 25-30 minutes, or until a toothpick/knife, when inserted into the center, comes out clean. Start checking on them after 20 minutes, though!
Cool for 5 minutes in the pan before removing to a wire rack to cool completely.