If you’re on the hunt for a yummy snack, these Blueberry Avocado Mini Muffins are just the ticket! They’re not only delicious but also a breezy way to use up overripe avocados instead of tossing them in the trash.
This recipe tackles dry muffins, dense crumb, and bland taste by using avocado moisture and blueberries to yield tender, moist muffins with natural sweetness.
I always found it tricky to deal with those squishy avocados lying around the kitchen. You know, the ones that seem to ripen overnight? But with this muffin recipe, I’m able to turn them into something tasty and guilt-free, which feels like a little victory every time I bake.
This recipe works wonders because it gives you moist muffins without needing any extra oil. In just about 28 minutes, 10 minutes to prep and 18 minutes to bake, you’ll have a wholesome snack that feels indulgent but is actually pretty healthy. Mixing in the avocado adds a rich texture, which means there are no chunks in your muffins.
If you love baking sweets, you might find yourself wanting to whip up something else after these. If you enjoy the idea of muffins, check out my Pumpkin Protein Muffins for another delicious treat!
Why You Will Love This Recipe
- Moisture and Texture: The avocado adds a natural richness, making these muffins moist and tender without needing extra oil, which is a win for baked goods.
- Flavor Profile: Lightly sweetened with maple syrup or honey, these muffins have a delightful balance of fruity and hearty flavors that keep you coming back for more.
- Quick and Easy: Ready in just 28 minutes, you can whip up a batch of these muffins in no time, making them a convenient snack option.
- Storage Flexibility: These muffins stay fresh at room temperature for a day, and when stored right, they’ll last in the fridge or freezer for weeks.
Moist Blueberry Avocado Muffins
- Prep Time: 10 minutes
- Cool Time: 0 minutes
- Cook Time: 18 minutes
- Total Time: 28 minutes
- Yield: 12 muffins 1x
- Category: muffins
- Method: baking
- Cuisine: American
- Diet: vegetarian
Description
Deliciously moist blueberry muffins made with avocado for a healthy twist. Perfect for breakfast or a snack.
Ingredients
- 1 cup (120g) whole wheat flour, sifted
- 1 cup (120g) all purpose flour, sifted
- 11/2 teaspoon (5g) baking powder
- 1/21/2 teaspoon (2.5g) baking soda
- 1/21/2 teaspoon (2.5g) fine salt
- 11/2 teaspoon (2.5g) cinnamon
- 1 large ripe avocado
- 1/2 cup (120g) unsweetened applesauce
- 2 large eggs
- 1/3 cup (100g) maple syrup
- 1/3 cup (80g) plain Greek yogurt
- 21/2 teaspoons (10ml) vanilla extract
- 1 cup (150g) fresh blueberries
Instructions
- Prep the Batter: Start by blending the ripe avocado until it is creamy and smooth. This helps add moisture without extra oil. Ensure that the mixture is well-blended to avoid lumps.
- Mix in Sweetness: Add your maple syrup to the avocado mixture and stir it in well until combined. The batter should emit a sweet aroma.
- Stir in Dry Ingredients: Gradually fold in the whole wheat flour, all purpose flour, baking powder, baking soda, fine salt, and cinnamon until well combined. Mix gently until there are no dry spots left, being careful not to overmix as this can make the muffins dense.
- Fold in Blueberries: Gently add your fresh blueberries to the batter, making sure they are evenly distributed throughout the mixture without crushing them.
- Fill the Muffin Tin: Spoon the batter evenly into the greased muffin tin, filling each cup about three-quarters full. A nice rounded top on each muffin is desired.
- Bake to Perfection: Place the muffin tin in the oven and bake until golden brown, approximately 18 minutes. Keep an eye on them as they bake and do not open the door too early.
- Cool & Enjoy: Once baked, allow the muffins to cool for a few minutes in the tin before transferring them to a wire rack. This helps to set the texture.
Notes
- Storage Tips: Store cooled muffins covered at room temperature for 1 day, then in an airtight container in the refrigerator for 5 days or frozen for up to 2 months.
- Expert Tips: Use ripe or slightly overripe avocados for best results. Be careful not to overmix the batter to avoid dense muffins. Ensure to grease the muffin tin well or use liners to prevent sticking.
- Reheating Instructions: Microwave for 15-20 seconds or warm in an oven at 350 degrees F for about 5 minutes.
- Serving Suggestions: Serve warm with butter or jam. Pair with a side of Greek yogurt for breakfast. Enjoy as a healthy snack with tea or coffee.
- Recipe Variations: Add chopped nuts for added crunch. Use mixed berries instead of just blueberries. Incorporate a splash of lemon juice for brightness. Gluten-free variation can be made by substituting both flours with a cup-for-cup gluten-free flour blend.
- Ingredient Notes: Choose ripe or slightly overripe avocados for the best texture and flavor in the muffins. If unsweetened applesauce is not available, mashed ripe banana can be used as a substitute.
Nutrition
- Serving Size: 1 muffin
- Calories: 147
- Sugar: 8g
- Sodium: 194mg
- Fat: 4g
- Saturated Fat: 1g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 25g
- Fiber: 4g
- Protein: 5g
- Cholesterol: 31mg
Recipe Tips
- If sweet muffins are desired, adding an extra tablespoon of maple syrup or honey can boost flavor without affecting the texture.
- When aiming for a lighter muffin, be careful not to overmix the batter, as this can lead to a density that’s less enjoyable.
- For muffins that won’t stick, greasing the muffin tin well or using liners can make the removal process smoother.
- If using avocados, opting for ones that are ripe or slightly overripe will yield the best texture and flavor in your muffins.
- When looking for extra fruitiness, topping each muffin with a few more blueberries before baking can enhance natural sweetness.
Serving Suggestions
These blueberry avocado mini muffins pair well with butter or jam for extra flavor. They also benefit from being served alongside Greek yogurt for a nutritious breakfast or snack.
You can use these muffins as a component in a breakfast spread, alongside fruit and smoothie bowls. They work well as a snack option with tea or coffee during the day.
For added taste, consider drizzling a light honey or agave syrup on top. A sprinkle of cinnamon can also complement these muffins beautifully before serving.
Recipe variations
- You can use all whole wheat flour for a heartier muffin or swap for almond flour for a gluten-free twist.
- Add ½ teaspoon of nutmeg or ¼ cup of shredded coconut for an extra layer of flavor in your muffins.
- Either substitute the blueberries with 1 cup of chopped strawberries or use 1 cup of raspberries for a different fruit profile.
- If you’re baking for a large family, scale the recipe to 2 cups of whole wheat flour and 2 cups of all-purpose flour for larger batches.
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How to Store?
To keep your blueberry avocado mini muffins fresh, follow these storage tips:
Room Temperature: Keep muffins covered at room temperature for up to 1 day. This retains moisture and taste effectively.
Refrigeration: Transfer muffins to an airtight container. Store in the refrigerator for up to 5 days. This prolongs freshness and flavor.
Freezing: Wrap each muffin in plastic wrap and place in a freezer bag. Freeze for up to 2 months. Thaw at room temperature before enjoying.
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