Avocado and Blueberry Muffins

These muffins are my current favourite! No butter and no oil. The avocado supplies all the fat you need – talk about healthy!

  
     
I was looking for unconventional ways of using up that one ripe avocado sitting in my fruit bowl when I had a brainwave – why not make muffins? One simple search on Pinterest however, revealed that I was not the only creative baker in the world – of course this has been done before! So I picked up the most promising recipe I could find and set out to make it my own. As with all recipes, I try not to vary the original recipe too much on the first attempt. But this one needs no tweaking – it’s purrfect! And the lovely, all natural, pale green colour just took my breath away – yes, I’m that easy to please……somebody tell my husband that haha!

  

The recipe has been adapted – very very slightly – from Gimmesomeoven’s version.  The original recipe has a streusel topping which can be left out but I find it works great with the muffin and doesn’t make it too sweet. 
I got 16 cupcake sized muffins from this batch

Ingredients

Muffin

  • All purpose flour – 2 cups
  • Baking powder – 2 tsp
  • Baking soda – 1/2 tsp
  • Ground nutmeg – 1/2 tsp
  • Salt – 1/2 tsp
  • Mashed avocado – 1
  • Granulated sugar – 3/4 cup
  • Vanilla extract – 1 tsp
  • Egg – 1
  • Yogurt – 1 cup
  • Blueberries  (or any berry of your choice) – 1 cup

Streusel Topping

  • Melted and cooled butter – 2 tbsp (I used salted)
  • All purpose flour – 4 tbsp
  • Granulated sugar – 2 tbsp
  • Raw cane sugar – 1/4 cup

Method

Streusel Topping

  • Whisk all the ingredients together and set aside

Muffin

  • Preheat oven to 375 F or 190 degree Celsius
  • In a bowl combine all the dry ingredients and mix with a whisk until thoroughly combined. You could use any spice you like though cinnamon and nutmeg work best. Or you could leave out the spice altogether
  • In a bigger bowl beat avocado with a mixer until it turns into a smooth puree
  • Add the sugar and beat until the mixture looks a little light and fluffy
  • Add the egg and whip again till completely mixed in
  • Add the yogurt and vanilla extract next and whip till combined
  • Now add the flour mixture in two batches. After the addition of each batch whip only until it is just combined. Do not over mix
  • Fold in the blueberries using a spatula
  • Scoop into prepared muffin/cupcake liners. Make sure fill only up to 3/4 of the liners. These muffins do rise a bit
  • Sprinkle the streusel topping generously over each muffin and bake in a preheated oven for about 15 to 17 minutes till a toothpick inserted into the muffin comes out clean. Turn the pan around at the halfway mark. I used a cupcake pan. If you use a regular muffin pan the bake time will increase to about 20 minutes
  • Let the muffins cool in the pan for about 5 minutes. Transfer them to a wire rack to cool completely
  • You can store them in an airtight container at room temperature for up to 36 hours. They will need to be refrigerated after that

BONUS

They’re Toddler Approved! Score 🙂

  

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