Avocado Blueberry Muffins
  • CourseBreakfast
  • CuisineKid-Friendly, Vegetarian
  • 2cups all-purpose flour
  • 2tsp baking powder
  • 1/2tsp baking soda
  • 1/2tsp salt
  • 1 avocadopeeled
  • 3/4cup sugar
  • 1 egg
  • 1tsp vanilla extract
  • 1cup yogurtplain
  • 6oz blueberries
Streusel Topping
  • 1/4cup flour
  • 1/3cup sugar
  • 3tbsp butter
  • 1tsp cinnamon
  1. For streusel topping, whisk together flour, sugar, and cinnamon. Work butter in with hands and set aside.
  2. Preheat oven to 375. Prep muffin pan with paper liners.
  3. In a medium bowl, mix together flour, baking powder, baking soda, and salt.
  4. Beat avocado in a stand mixer, until almost smooth. Beat in sugar until well blended. Add egg, vanilla, and yogurt and mix well.
  5. Sift flour mixture into batter, stirring halfway through. Gently fold in blueberries.
  6. Divide batter into muffin cups and sprinkle streusel on each. Bake for 25-30 minutes.
Recipe Notes

Recipe adopted from the California Avocado Commission