Homemade Blueberry Avocado Muffins
- Yield 12
- Prep 10 minutes
- Cook 30 minutes
- Total 40 minutes
Homemade Blueberry Avocado Muffins is a breakfast recipe on Avoteb. The yield on the card is 12. Plan on 40 minutes from start to plate. The amounts and the method are both on this page.
Ingredients
Yield: 12 servings
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon (optional)
- 1 ripe avocado, seeded and peeled
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 1/2 cups fresh blueberries
- 1 egg
- 1 cup Greek yogurt
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup raw sugar
Method
Warm oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (skippable). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Tip in sugar, and beat until well blended. Tip in egg, and continue beating until completely combined. Tip in vanilla and yogurt, beating until just combined. Tip in half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a c
Beat together all ingredients until combined and mixture is crumbly.
