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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!
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.
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
- Baking powder
- Baking soda
- 1 large avocado
- Vanilla extract
- Greek yogurt
- Fresh (or frozen) blueberries
How to Make Blueberry Avocado Muffins
We get lots of questions about these. “Can you see the avocado?” “Will they taste the same?”
Let’s walk through what is like to make this recipe so you can see, shall we?
Step 1: Mix together the dry ingredients.
This is always the easiest step when baking, yes? As you can see, there is a mix of whole wheat flour, ground flaxseed, and other necessary ingredients for baked goods in there. Put them all in a bowl and mix them up.
Step 2: Mix together the 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 the sugar. Once the sugar is mixed in, beat in the egg. Add the vanilla and yogurt and mix well.
This recipe is a great way to use up frozen avocado. Here is how to freeze avocados, if you’re wondering!
The wet ingredients should resemble something like watery key lime yogurt.
Step 3: Combine dry and wet 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.
Step 4: Make the crumb topping for your healthy blueberry muffins.
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.
Step 5: Bake your Blueberry Avocado Muffins.
Now the fun part, bake them and make your home smell delicious!
If you chose to not do the crumb topping, they will be done between 20-25 minutes (about 5 minutes earlier than if you DID add the topping). Let them cool at least 10 minutes before diving in!
Can You Freeze Muffins?
Now that you’ve made a batch of delicious healthy muffins, you’ll want to store them properly.
How to Store Muffins at Room Temperature:
Here’s a trick to know when storing muffins in an airtight container: surround them with paper towels! This will absorb some of that extra moisture, keeping your muffins in tip top condition longer.
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!
What to Serve with Blueberry Avocado Muffins
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)
- Fresh fruit
- Bacon (cooked in the oven)
- 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!
- 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 (Can you freeze butter? Yes! Here’s how.)
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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.
If you don’t do the crumb topping, they will bake for about 20-25 minutes.
If you want to use frozen blueberries, just toss them in a bit of flour before stirring them into the mixture. This will prevent them from sinking to the bottom.