Avocado muffins with blueberries and plenty of streusel topping. These muffins are a twist on traditional blueberry muffins and are a great addition to your weekend brunch.
This post is sponsored by the California Avocado Commission.
I’m so happy Spring is here. I am loving the warmer weather, longer hours of daylight, and all the green that has been popping up in my garden. And, of course, I am so thankful avocado season is here! I have missed my California Hass avocados and all their creamy buttery goodness.
I often use avocados to replace oil in baked goods. For this recipe, in addition to making them healthier, I replaced the oil with avocado, which is a source of healthy fats. I also wanted the muffins to really embrace avocados and retain that beautiful spring green color, and have a slight avocado flavor as well. These muffins have all of that, and I am so happy with how they came out.
Avocado Muffins Ingredients
- Avocados
- Granulated sugar
- Large egg
- Nonfat Greek yogurt
- All-purpose flour
- Baking powder
- Salt
- Blueberries
- Softened unsalted butter
- Ground cinnamon
Tip: You can use other berries in this recipe. Try swapping the blueberries for raspberries, chopped strawberries, or blackberries.
Frozen fruit: I prefer fresh fruit, but you can use frozen blueberries or other berries instead. You don’t need to thaw them first.
How to Make Them
Mix the avocado and sugar in a large bowl with an electric mixer. Mix in the egg and yogurt. Beat at medium speed until the mixture is smooth.
Whisk the flour, baking powder, and salt in a mixing bowl. With the mixer at low speed, add half of the flour mixture to the avocado mixture. Mix until just combined and then add the rest of the dry ingredients.
Fold the blueberries into the muffin batter and then scoop the batter into a prepared muffin tin.
Place the softened butter, flour, sugar, and cinnamon in a bowl. Mix with your hands to cut the butter into the other ingredients. The topping should resemble coarse crumbs. Sprinkle the streusel over the muffin batter in the pan.
Bake the muffins at 375°F for about 20 minutes, and then let them cool on a cooling rack for several minutes before serving. You can serve them warm or at room temperature.
Taste and Texture of Avocado Muffins
The muffins are very moist from all the avocados. The avocado flavor is light, but you do taste it. The muffins have a beautiful light shade of green to them, which is even more apparent when you break them open.
They are sweet, but not too sweet that they can’t be enjoyed for breakfast.
Recipe Tips
I like to use paper liners for the muffin pan, but you can coat the pan with cooking spray if you don’t have liners.
You will need to use a very ripe avocado so that it will become completely pureed in the batter. You don’t want any avocado chunks in your muffin batter.
Usually, the greenest part of the avocado is near the skin. You want to use as much of this green part as possible. I was able to peel the skin off of my avocado easily, so I was able to use all of that green flesh near the skin in my batter.
The batter will be very thick and sticky. Don’t worry – this is normal!
I adjusted my oven rack so that it was one notch below the middle. I found that this still allowed for even baking and also kept the top of the muffins far enough from the top of the oven so that the tops maintained most of their green color rather than turning golden brown.
Blueberry avocado muffins should be stored in the fridge in an airtight container. Much like banana bread, I think these muffins taste even better the next day because the flavors become more developed, and the muffins become even sweeter.
I have not tried freezing these muffins. They will probably freeze well, but the green color may fade or turn brown.
I love how these avocado muffins turned out. It’s a great way to use avocados in baking! I like to lightly toast them before eating them.
More Recipes with Avocados
As stated above, this post is sponsored by and written in partnership with the California Avocado Commission. All opinions expressed are my own.
Avocado Blueberry Muffins
Ingredients
- 4 oz ripe avocado flesh (see notes)
- 1/2 cup + 2 tbsp granulated white sugar
- 1 large egg
- 1/3 cup nonfat plain greek yogurt
- 1 1/2 cups all purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 cups fresh blueberries
Streusel topping
- 1 tbsp unsalted butter softened
- 1 1/2 tbsp all purpose flour
- 2 tbsp granulated white sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat oven to 375°F. Line a standard muffin baking pan with cupcake liners. You will only need 8.
- Add avocado and 1/2 cup + 2 tbsp sugar to bowl of a stand mixer. Mix on high speed until sugar is blended into the avocado and avocado is pureed with only very small lumps left.
- Add in egg and yogurt. Beat on medium high speed until batter is smooth and no avocado chunks remain.
- In a medium bowl, add flour, baking powder and salt. Whisk to combine.
- Set your stand mixer to lowest speed. Add in half of the flour and mix until the flour is just incorporated. Add in remaining flour and mix only until just incorporated.
- Remove mixing bowl from your stand mixer. The batter will be very thick and sticky. This is normal. Add in blueberries and gently fold in with a spatula.
- Using an ice cream scoop, divide batter into the 8 cupcake liners. Rap the bottom of the muffin pan a few times against your counter. This should settle the surface of the muffin batter, spreading it and evening it out.
- In a small bowl, add streusel ingredients. Use a whisk or your hands (I prefer using my hands), crumble the butter and mix the flour and sugar into the butter. You want to keep mixing until all the sugar, flour and cinnamon becomes incorporated into the butter and becomes crumbly. (My method is to rub the butter between my hands and keep mixing it into the flour sugar mixture until all the flour sugar mixture is incorporated.) I like larger crumbles but you can also make them small. Sprinkle the streusel over muffins.
- Move your middle oven rack one notch below the middle. Place muffin pan onto that shelf. Bake for about 21 minutes or until tops of muffins just start to turn golden brown and a toothpick insert comes out mostly clean.
- Let muffins cool before removing and serving. Store uneaten muffins in airtight container in fridge. Muffins taste even sweeter with a more developed flavor the next day, much like banana bread.
Notes
- You will need to use a very ripe avocado so that it will become completely pureed in the batter.
- 4 oz of avocado is the weight of avocado flesh without skin or peel.
- Usually, the greenest part of the avocado is near the skin. You want to use as much of this green part as possible. I was able to easily peel the skin off of my avocado so I was able to use all of that green flesh near the skin in my batter. I used a large avocado and only about 2/3 of it. I saved the rest for avocado toast.
- The best way to puree the avocado is to mix it with the sugar. The sugar dissolves into the avocado and makes it easier to puree. Don't add the egg and yogurt until after avocado is already pureed, otherwise adding the egg and yogurt will make the batter too liquid and makes it hard to mix.
- Greek yogurt makes these muffins much fluffier. I don't recommend replacing the greek yogurt with regular yogurt or any other liquid because the muffins won't be as fluffy.
- I adjusted my oven rack so that it was one notch below the middle. I found that this still allowed for even baking and also kept the top of the muffins far enough from the top of the oven so that the tops maintain most of their green color rather than turning golden brown.
- I use these parchment cupcake liners.* They peel off the muffins very easily.
- *Some of the links contained in this post are affiliate links. Much like referral codes, this means I earn a small commission if you purchase a product I referred (at no extra charge to you).
Nutrition
The nutrition information provided are only estimates based on an online nutritional calculator. I am not a certified nutritionist. Please consult a professional nutritionist or doctor for accurate information and any dietary restrictions and concerns you may have.
