Avocado Blueberry Muffins: 8 Reasons to Love This Recipe

Delicious Avocado Blueberry Muffins are a perfect guilt-free snack, combining creamy avocado and fresh blueberries for a nutritious twist.

Scale

Cook Mode Prevent your screen from going dark

Preheat your oven to 375°F and line a standard muffin pan with 8 cupcake liners.
In a stand mixer bowl, combine ripe avocado and granulated sugar. Mix on high speed until well blended.
Add in the large egg and Greek yogurt. Beat on medium high speed until the mixture is smooth.
In a medium bowl, whisk together the all-purpose flour, baking powder, and salt.
Lower the speed of the stand mixer and add half of the flour mixture. Mix until incorporated.
Add in the remaining flour mixture and combine until just mixed.
Gently fold in the fresh blueberries using a spatula.
Scoop the batter into prepared cupcake liners, settling the batter.
In a small bowl, mix the unsalted butter, flour, granulated sugar, and ground cinnamon until crumbly.
Sprinkle the streusel mixture over the muffin batter.
Bake for about 21 minutes until golden brown and a toothpick comes out mostly clean.
Allow the muffins to cool in the pan for a few minutes before transferring to a wire rack.