Blueberry Avocado Muffins
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These healthy Blueberry Avocado Muffins pack some serious nutritional punch but is still a treat! They’ve got sneaky ingredients like avocado, Greek yogurt, and whole wheat flour. Add the crumb topping that’s infused with lemon zest for a delicious (yet nutritious) muffin!
Avocado in a Muffin?
I know what you’re thinking. “Ladies, you’ve gone too far.”
Before you move on, allow me to make a case for these muffins. They are delish! We’ve had quite a few people test them to make sure we weren’t too wacky. They confirmed that these are a hit—even with their kids!
The avocado is virtually tasteless and replaces the oil and butter that is usually found in muffins.
To hide the hint of green that might throw a picky eater off, simply add the sweet and zesty crumble topping.
Main Ingredients
When we say this is a healthy blueberry muffin recipe, we aren’t joking. Check out the powerhouse ingredients in these bad boys:
- All-purpose & whole wheat flour
- Ground flaxseed
- Avocado – You can use fresh or frozen avocado.
- Greek yogurt
- Fresh (or frozen) blueberries
Step-by-Step Instructions
Dry Ingredients
This is always the easiest step when baking, yes? Whisk all of those dry ingredients together.
Wet Ingredients
Spoon the avocado flesh into the bowl of a stand mixer with a beater attachment. Beat on low until almost smooth. (If you don’t have a stand mixer, simply mash up the avocado as much as possible with a fork.) With the mixer still running on low, add sugar, egg, vanilla, and yogurt.
The wet ingredients should resemble something like watery key lime yogurt.
Combine Ingredients & Add Blueberries
Slowly add the dry ingredients into the wet ingredients. The batter will be pretty thick and sticky. Don’t worry, it’s supposed to be that way.
Because the batter is pretty thick, I gently fold in the blueberries at the very end so they don’t get too mushed up.
Use a small ice cream scooper to add the batter to your lined muffin tin. I always use these silicone muffin liners for easy clean up.
Crumb Topping
Say yes to the zest! Adding the crumb topping with lemon zest to these blueberry muffins is a must in my book.
Yes, it adds some sugar and butter to the recipe, but it brings a lot of flavor and hides the hint of green that might throw a picky eater off.
Bake
Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan on a rack for 5 to 10 minutes before diving in!
How to Freeze Muffins
While freezing muffins is pretty much second nature to some, it is worth mentioning for those who may not be enlightened on the subject. To freeze muffins, all you have to do is place them in an airtight container of some type and, well, freeze them. The less air exposure the better, which is why I like using plastic freezer bags. Separate layers with parchment paper if you have more than one layer.
Read this entire post on how to store and freeze muffins for more info.
FAQs
You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture.
Yes! In fact, I usually double the recipe and make on batch regular sized and one batch mini muffins. They will cook much faster so keep an eye on them!
If you can’t find that specific kind of flour, use half whole wheat and half unbleached, all-purpose flour instead.
No, the muffins are still flavorful and delicious without it but after trying both ways I much prefer them with the crumble topping. (My kids do too!)
Yes, just toss them in a bit of flour before stirring them into the mixture. This will prevent them from sinking to the bottom.
Side Dish Ideas
While these healthy muffins have enough nutrition to stand alone as their own breakfast, here are some great recipes ideas to serve alongside them:
- Scrambled eggs (or hard-boiled eggs)
- Classic Fruit Salad
- Oven-Baked Bacon
- This amazing Crockpot Breakfast Casserole
Did you make this? Snap a photo and tag us on Instagram at @thrivinghome so we can see your creations and cheer you on!
Blueberry Avocado Muffins
These healthy blueberry avocado muffins pack some serious nutritional punch but is still a treat! It’s got sneaky ingredients like avocado, Greek yogurt, and whole wheat flour. Add the crumb topping that’s infused with lemon zest for a delicious (yet nutritious) muffin!
Ingredients
Muffins
- 1 cup unbleached all-purpose flour
- 3/4 cup whole wheat flour
- 1/4 cup ground flaxseed
- 2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 large, ripe Hass avocado, pitted
- 3/4 cup sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 1 cup plain Greek yogurt
- 1 1/2 cups fresh blueberries
Lemon Streusel Topping (Optional)
- 1/4 cup whole wheat flour
- 1/3 cup sugar
- 1 teaspoon grated lemon zest
- 3 tablespoons unsalted butter, cut into small pieces
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Instructions
1. Preheat the oven to 375°F. Place silicone liners or paper liners in 15 cups in muffin pans or coat the cups with cooking spray.
2. In a medium bowl, mix together the flours, flaxseed, baking powder, baking soda, and salt.
3. Spoon the avocado flesh into the bowl of a stand mixer with a beater attachment. Beat on low until almost smooth. (If you don’t have a stand mixer, simply mash up the avocado as much as possible with a fork.) With the mixer still running on low, add the sugar. Once the sugar is mixed in, beat in the egg. Add the vanilla and yogurt and mix well.
4. Slowly add the flour mixture to the wet ingredients and mix until just blended, being sure not to over mix. At this point, the batter will be a bit thick. Using a spoon, gently fold in the blueberries.
5. Fill the muffin cups (or silicone muffin liners) about three-fourths full, leaving room for the crumb topping.
6. To make the streusel topping: In a medium bowl, combine the flour, sugar, and lemon zest. Using a pastry cutter or a fork, cut in the butter until it resembles coarse crumbles.
7. Sprinkle the streusel topping evenly over the batter.
8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan on a rack for 5 to 10 minutes before removing.
9. Serve warm or at room temperature.
TO FREEZE: After the muffins have cooled, place them in an airtight freezer container or freezer bag.
TO PREPARE FROM FROZEN: Wrap a frozen muffin in a moist paper towel and microwave in 30- to 60-second increments until warmed all the way through.
Notes/Tips
- Without crumb topping, they will bake for about 20-25 minutes.
- If using frozen blueberries, toss them in a bit of flour before stirring them into the mixture. This will prevent them from sinking to the bottom.
- I personally love using silicone muffin liners when I make muffin recipes. The muffins slide out of them so easily and they clean quickly in soapy water.
- You can store these at room temperature, in the fridge, or freeze them. Use an airtight container and line them with paper towels to absorb moisture. (Read this post on how to store and freeze muffins for all our tips and tricks!)
We love these! So yummy! I wondered if it would be possible to bake these as a “cake.” Basically, just mix the ingredients together and put into 9×13 dish (or another size) and bake like a blueberry breakfast cake. It would be so convenient and give me another option to your also delicious banana breakfast cake!
This is a great idea, Abby! I haven’t tested it, but based on our Banana Breakfast Cake, I’d try it in an 8×8 inch pan at 350°F for 30-40 minutes and check it. You just want to make sure a toothpick comes out clean when inserted into the middle. Cover with foil if it starts to brown too much. Please let us know if you try this and have success. I may have to give it a try myself. Thanks!
Hello! I love that one of your reviews below gave us a gluten-free solution. However, I was wondering if you have a solution for less sugar? Perhaps monk sugar or maple syrup. As a family, we are trying to reduce the amount of sugar we eat.
Any suggestions would be appreciated! Thank you! 🙂
Hi Courtney. I’m not familiar with monk sugar and maple syrup will throw off the texture, but I often substitute coconut sugar for regular sugar. It registers lower on the glycemic index. Another idea is to leave off the streusel topping.
My family loved these
Yay for a whole family win!
These are a HUGE hit with all my family from my three year old grandson to my husband. He says they are the best blueberry muffins he’s ever eaten. They are so moist and scrumptious! I make them gluten free and regular and both versions are amazing. You all have a real winner with this recipe! For gluten free I use Bob’s Red Mill 1 to 1 Baking flour for the regular flour and oat flour for the whole wheat flour.
These are amazing and only taste slightly avocado-like. I added a handful of spinach during the avocado step and added the Avocado, sugar, egg and yogurt to a blender with the spinach to add in a brighter green color for St. Patrick’s Day. My 2.5 year old loved them and so does my husband who is always wary of “healthified” recipes.
Such a fun idea to make for St. Patty’s Day, Brooke. Thanks for taking the time to leave some feedback and a rating!
hi there! can I substitute greek yogurt for a non dairy alternative like Silk dairy free yogurt and use flax egg? my son is allergic to dairy and eggs
Hey Heather. I wish I had a good answer for you, but I haven’t tested these without those two ingredients. It sounds like your substitution ideas make sense to me. I think it’s worth a shot! Good luck.