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–+ servings
Stack of blueberry avocado muffins.

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!
5 from 4 votes
Yield: 15 muffins
Prep Time:10 minutes
Cook Time:25 minutes
Total Time:35 minutes
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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

Instructions
 

  1. Preheat the oven to 375°F. Place silicone muffin 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 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.

Freezer Instructions

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.

Nutrition

Serving: 1 muffin with streusel topping | Calories: 191 kcal (10%) | Carbohydrates: 31 g (10%) | Protein: 5 g (10%) | Fat: 6 g (9%) | Cholesterol: 18 mg (6%) | Sodium: 182 mg (8%) | Fiber: 3 g (13%) | Sugar: 17 g (19%)
If you make this, please leave a review and rating letting us know how you liked this recipe!
Author: Polly Conner