- 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
- 1 tbsp unsalted butter softened
- 1 1/2 tbsp all purpose flour
- 2 tbsp granulated white sugar
- 1/4 tsp ground cinnamon
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.
- 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).