Avocado Blueberry Muffins
These Avocado Blueberry Muffins are soft, moist, and naturally rich thanks to creamy mashed avocado. Packed with juicy blueberries and lightly sweetened, this easy avocado blueberry muffin recipe makes a wholesome breakfast, snack, or meal-prep treat. No heavy butter required—just simple ingredients and delicious flavor.
Ingredients
- 1 ripe avocado mashed until smooth
- 1½ cups all-purpose flour
- 1 cup fresh or frozen blueberries do not thaw if frozen
- 2 large eggs
- ½ cup milk dairy or plant-based
- ½ cup granulated sugar or coconut sugar
- 1 teaspoon baking powder
- ½ teaspoon baking soda
- ½ teaspoon cinnamon optional
- 1 teaspoon vanilla extract
- ¼ teaspoon salt
- Optional: coarse sugar for topping
Instructions
- Preheat Oven:
- Preheat oven to 350°F.
- Line a 12-cup muffin tin with liners or lightly grease.
- Mix Dry Ingredients:
- In a bowl, whisk together flour, baking powder, baking soda, salt, and cinnamon.
- Prepare Wet Ingredients:
- In a separate bowl, mash avocado until completely smooth.
- Stir in sugar until well combined.
- Add eggs, milk, and vanilla extract. Whisk until smooth.
- Combine Batter:
- Gradually fold dry ingredients into wet ingredients.
- Gently fold in blueberries.
- Do not overmix.
- Fill Muffin Cups:
- Spoon batter into muffin cups, filling about ¾ full.
- Sprinkle tops with coarse sugar if desired.
- Bake:
- Bake for 18–22 minutes, or until a toothpick inserted in the center comes out clean.
- Cool in pan for 5 minutes, then transfer to a wire rack.
Notes
- Use a fully ripe avocado for smooth blending and best texture.
- Toss frozen blueberries lightly in flour to prevent sinking.
- Avoid overmixing to keep muffins tender.
- Store at room temperature for 2 days, refrigerate up to 5 days.
- Freeze up to 2 months for easy meal prep.