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Moist Blueberry Avocado Muffins Recipe

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4 from 15 reviews

These Moist Blueberry Avocado Muffins are a wholesome and flavorful treat combining the natural creaminess of ripe avocado with fresh blueberries. Made with a blend of whole wheat and all-purpose flour, they offer a moist texture with a hint of cinnamon and a subtle sweetness from maple syrup and applesauce or banana. Perfect for a healthy breakfast or snack, these muffins are easy to prepare and packed with nutrients.

Ingredients

Dry Ingredients

  • 1 cup whole wheat flour (see below for gluten free substitution)
  • 1 cup all purpose flour (see below for gluten free substitution)
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon cinnamon

Wet Ingredients

  • 1 large ripe avocado, cut in half and pit removed
  • ½ cup unsweetened applesauce or mashed ripe banana
  • 2 large eggs (can replace with 2 flax eggs)
  • ⅓ cup maple syrup or honey
  • ⅓ cup plain Greek yogurt (full fat or low fat)
  • 2 teaspoons vanilla bean paste

Fruit

  • 1 cup fresh blueberries or wild frozen blueberries (not defrosted), plus extra for the top

Instructions

  1. Preheat Oven and Prepare Muffin Tin: Preheat your oven to 400°F (200°C). Line a standard muffin tin with paper liners, silicone liners, or grease well with oil to prevent sticking.
  2. Mix Dry Ingredients: In a large bowl, whisk together the whole wheat flour, all-purpose flour, baking powder, baking soda, salt, and cinnamon until evenly combined. This ensures your muffins will rise nicely and have balanced flavor.
  3. Blend Wet Ingredients: Scoop the flesh of the ripe avocado into a blender or food processor. Add the unsweetened applesauce (or mashed banana), eggs (or flax eggs), maple syrup or honey, Greek yogurt, and vanilla bean paste. Blend these ingredients until you achieve a smooth, creamy consistency without lumps.
  4. Combine Wet and Dry Mixtures: Pour the blended wet ingredients into the bowl containing the dry ingredients. Using a large spoon or spatula, gently stir the mixture just until no dry flour patches remain. Avoid over mixing to keep the muffins tender.
  5. Fold in Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter without breaking them and coloring the batter.
  6. Fill Muffin Tin and Top: Scoop the batter into the prepared muffin tin, filling each cup evenly. Press a few extra blueberries on top of each muffin for a beautiful and fruity finish.
  7. Bake the Muffins: Place the muffin tin in the preheated oven and bake for 16 to 18 minutes, or until the muffins are golden brown and a toothpick inserted in the center comes out clean.
  8. Cool and Store: Let the muffins cool in the pan for 10 minutes, then transfer them to a wire rack to cool completely. Store cooled muffins covered at room temperature for 1 day, refrigerate in an airtight container for up to 5 days, or freeze for up to 2 months.

Notes

  • To make these muffins gluten free, substitute the whole wheat and all-purpose flours with a 2-cup gluten-free baking flour blend that contains xanthan gum.
  • Flax eggs can be made by combining 2 tablespoons ground flaxseed with 6 tablespoons water, let sit for 5 minutes before using as an egg replacement.
  • Frozen wild blueberries do not need to be thawed before adding to batter to prevent color bleeding.
  • For extra moist muffins, use ripe, creamy avocado and ripe banana if substituting applesauce.
  • These muffins freeze well; thaw at room temperature or warm gently before serving.

Find it online: https://recipeplenty.com/moist-blueberry-avocado-muffins-recipe/