Description
Blueberry Avocado Muffins are soft, moist, and naturally rich in flavor, combining sweet juicy blueberries with creamy avocado for a delicious twist on classic homemade muffins. The avocado adds healthy fats and a tender texture while keeping the muffins wonderfully moist. Perfect for breakfast, brunch, lunchboxes, or a wholesome afternoon snack.
Ingredients
Dry Ingredients
- 1½ cups all-purpose flour
- ¾ cup granulated sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- ½ teaspoon ground cinnamon
- 1 tablespoon flour (for coating blueberries)
Wet Ingredients
- 1 ripe avocado, mashed
- 2 large eggs
- ½ cup milk
- 1 teaspoon vanilla extract
- 1 tablespoon fresh lemon juice
Fruit
- 1½ cups fresh or frozen blueberries
Instructions
- Preheat Oven: Preheat the oven to 375°F (190°C). Line a 12-cup muffin pan with paper liners or lightly grease it to prevent sticking.
- Mix Dry Ingredients: In a large bowl, whisk together the all-purpose flour, granulated sugar, baking powder, baking soda, salt, and ground cinnamon until well combined.
- Mash Avocado: In another bowl, mash the ripe avocado until it reaches a smooth consistency with minimal lumps.
- Combine Wet Ingredients: Add the eggs, milk, vanilla extract, and fresh lemon juice to the mashed avocado, then whisk until the mixture is smooth and fully incorporated.
- Mix Wet and Dry: Pour the wet ingredients into the bowl with the dry ingredients and gently stir using a spatula or wooden spoon until just combined, being careful not to overmix.
- Prepare Blueberries: Toss the blueberries with 1 tablespoon of flour to prevent them from sinking to the bottom during baking.
- Fold in Blueberries: Gently fold the coated blueberries into the batter with a spatula, taking care to keep the mixture light and airy.
- Fill Muffin Cups: Divide the batter evenly among the prepared muffin cups, filling each about three-quarters full to allow room for rising.
- Bake: Bake the muffins in the preheated oven for 18–22 minutes or until a toothpick inserted into the center comes out clean.
- Cool: Remove the muffins from the oven and allow them to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely.
Notes
- Use a ripe avocado for the smoothest texture and best results.
- Fresh or frozen blueberries both work well. If using frozen berries, add them directly without thawing.
- Avoid overmixing the batter to keep the muffins light and fluffy.
- Add lemon zest for a brighter citrus flavor.
- Sprinkle a little coarse sugar over the tops before baking for a lightly crunchy finish.
- Store in an airtight container at room temperature for 2 days or refrigerate for up to 5 days.
- Freeze individually for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Category: Breakfast, Muffins, Snacks
- Method: Baking
- Cuisine: American
