Blueberry Avocado Muffins Recipe

Blueberry Avocado Muffins Recipe

How To Make Blueberry Avocado Muffins

Prepare these guilt-free blueberry avocado muffins for your next family gathering made with avocados and Greek yogurt topped with streusel topping.

Preparation: 10 minutes
Cooking: 30 minutes
Total: 40 minutes



For Muffin:

  • 2cupsall-purpose flour
  • 2tspbaking powder
  • ½tspbaking soda
  • ½tspsalt
  • ½tspground cinnamon,optional
  • 1avocado,ripe, seeded, and peeled
  • ¾cupsugar
  • 1tspvanilla extract
  • cupsfresh blueberries
  • 1egg
  • 1cupGreek yogurt

For Streusel Topping:

  • 2tbspbutter,melted, slightly cooled
  • 2tbspall-purpose flour
  • 2tbspgranulated sugar
  • ¼cupraw sugar


  1. Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

  2. In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth.

  3. Add sugar and beat until well blended. Add egg and continue beating until completely combined. Add vanilla and yogurt, beating until just combined.

  4. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand.

  5. Spoon batter (or use a cookie scoop) into prepared muffin cups and sprinkle with streusel topping.

  6. Bake for 2 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.

  7. Whisk together all ingredients until combined and mixture is crumbly.


  • Calories: 184.38kcal
  • Fat: 5.01g
  • Saturated Fat: 2.01g
  • Trans Fat: 0.06g
  • Monounsaturated Fat: 1.84g
  • Polyunsaturated Fat: 0.45g
  • Carbohydrates: 31.74g
  • Fiber: 1.78g
  • Sugar: 16.28g
  • Protein: 3.99g
  • Cholesterol: 17.29mg
  • Sodium: 183.39mg
  • Calcium: 68.25mg
  • Potassium: 104.03mg
  • Iron: 1.09mg
  • Vitamin A: 18.93µg
  • Vitamin C: 2.78mg
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