Ingredients
Muffin Batter
- 4 oz ripe avocado flesh
- 1/2 cup + 2 tbsp granulated white sugar
- 1 large egg
- 1/3 cup nonfat plain Greek yogurt
- 1 1/2 cups all-purpose flour
- 2 tsp baking powder
- 1/8 tsp salt
- 1 1/2 cups fresh blueberries
Streusel Topping
- 1 tbsp unsalted butter (softened)
- 1 1/2 tbsp all-purpose flour
- 2 tbsp granulated white sugar
- 1/4 tsp ground cinnamon
Instructions
- Preheat Oven and Prepare Muffin Pan: Preheat the oven to 375°F (190°C). Line a standard muffin baking pan with 8 cupcake liners to ready it for the batter.
- Puree Avocado and Sugar: Place the ripe avocado flesh and 1/2 cup plus 2 tablespoons of granulated sugar into the bowl of a stand mixer. Mix on high speed until the sugar is fully blended into the avocado, resulting in a mostly smooth puree with just tiny lumps.
- Add Egg and Yogurt: Add the large egg and nonfat plain Greek yogurt to the avocado mixture. Beat on medium-high speed until the batter is smooth and free of avocado chunks.
- Mix Dry Ingredients: In a separate medium bowl, whisk together 1 1/2 cups of all-purpose flour, 2 teaspoons baking powder, and 1/8 teaspoon salt to evenly combine.
- Combine Wet and Dry Ingredients: Lower the stand mixer speed to the lowest setting and add half of the dry ingredients to the wet mixture. Mix until just incorporated. Add the remaining flour mixture and mix again until just combined, careful not to overmix.
- Fold in Blueberries: Remove the mixing bowl from the stand mixer. Using a spatula, gently fold in 1 1/2 cups of fresh blueberries to evenly distribute without crushing them.
- Divide Batter Into Muffin Liners: Use an ice cream scoop to evenly portion the thick, sticky batter into the 8 prepared cupcake liners in the muffin pan. Tap the bottom of the pan a few times on the counter to level the batter.
- Prepare Streusel Topping: In a small bowl, combine 1 tablespoon softened unsalted butter, 1 1/2 tablespoons all-purpose flour, 2 tablespoons granulated sugar, and 1/4 teaspoon ground cinnamon. Using a whisk or your hands, crumble and mix the ingredients until the mixture becomes crumbly and fully incorporated. Sprinkle the streusel evenly over the muffin batter.
- Bake Muffins: Adjust your oven rack to one notch below the middle position. Place the muffin pan on this rack and bake for about 21 minutes, or until the muffin tops turn lightly golden and a toothpick inserted comes out mostly clean.
- Cool and Store: Allow the muffins to cool before removing them from the pan. Store leftover muffins in an airtight container in the refrigerator. The muffins develop a more enhanced, sweeter flavor after resting overnight, similar to banana bread.
Notes
- Use ripe but firm avocados to ensure smooth blending and good texture.
- Do not overmix the batter once the dry ingredients are added to avoid dense muffins.
- The streusel topping adds a pleasant crunch and cinnamon flavor, but can be omitted for a lighter muffin.
- Fresh blueberries are preferred, but frozen blueberries can be used; do not thaw before adding to batter.
- These muffins store well in the fridge and taste better the next day as flavors meld.
- Prep Time: 10 minutes
- Cook Time: 21 minutes
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
