Name: Blueberry Avocado Mini Muffins
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Cuisine: American
Ingredients: 1 cup white whole wheat flour; 1/2 tsp baking powder; 1/2 tsp baking soda; 1/4 tsp salt; 1/4 cup ripe avocado (mashed); 1/3 cup maple syrup; 1/3 cup mild olive oil, coconut oil, or melted butter; 1 egg; 1/4 cup milk of choice; 1/2 tsp vanilla extract; 2/3 cup blueberries

Why Make This Recipe

Blueberry Avocado Mini Muffins are a delightful way to bring together the health benefits of blueberries and avocado. This simple treat is not only delicious but also packed with nutrients. The combination of creamy avocado and sweet blueberries gives these muffins a unique twist that everyone will love. Plus, they are easy to make and perfect for breakfast or a snack!

🧰 Kitchen tools commonly used in similar recipes

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How to Make Fan-Favorite Blueberry Avocado Mini Muffins

Ingredients

1 cup white whole wheat flour (see notes)
1/2 tsp baking powder
1/2 tsp baking soda
1/4 tsp salt
1/4 cup ripe avocado (mashed, roughly 1/2 a medium avocado)
1/3 cup maple syrup
1/3 cup mild olive oil, coconut oil, or melted butter
1 egg
1/4 cup milk of choice (regular, almond, hemp, oat, etc)
1/2 tsp vanilla extract
2/3 cup blueberries

Directions

Prep: Heat the oven to 375° F and spray or line a mini muffin tin.
Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Wet Ingredients: In a large bowl, use a hand mixer to mix the avocado until smooth and creamy. Add in the maple syrup and oil (or butter), mixing well. Then, add the egg, milk, and vanilla extract and mix until everything is combined.
Combine: Pour the flour mixture into the wet ingredients. Gently fold the ingredients together until just combined. Do not overmix.
Add Blueberries: Gently fold in the blueberries.
Fill: Spoon the batter into the muffin tin, filling it 3/4 of the way to the top.
Bake: Place the muffin pan in the oven for 12-15 minutes or until just golden.
Cool: Let the muffins cool in the pan for 5 minutes before transferring them to a cooling rack. Serve and enjoy!

How to Serve Fan-Favorite Blueberry Avocado Mini Muffins

These mini muffins are fantastic on their own, but you can also serve them with a dollop of yogurt or a drizzle of honey for added sweetness. They make a great addition to a breakfast spread or a healthy snack option throughout the day.

How to Store Fan-Favorite Blueberry Avocado Mini Muffins

To store the muffins, keep them in an airtight container at room temperature for up to 3 days. If you want to keep them longer, you can freeze them for up to a month. Just thaw them at room temperature when you’re ready to enjoy.

Tips to Make Fan-Favorite Blueberry Avocado Mini Muffins

Make sure your avocado is ripe for the best flavor and creaminess.
Use fresh blueberries for the best taste, but frozen blueberries work too—just keep them frozen until you’re ready to add them.
Don’t overmix the batter so your muffins turn out light and fluffy.

Variation

Feel free to add other mix-ins, such as chopped nuts or a sprinkle of cinnamon for extra flavor. You can also replace blueberries with other fruits like raspberries or chopped strawberries.

FAQs

Can I make these muffins vegan?
Yes! You can replace the egg with a flax egg (1 tablespoon of flaxseed meal mixed with 2.5 tablespoons of water) and use a plant-based milk.
Can I use regular all-purpose flour instead of whole wheat flour?
Yes, all-purpose flour can be used, but it may change the texture slightly.
What if I don’t have maple syrup?
You can substitute honey or agave syrup, but keep in mind that it may change the flavor a bit.