Avocado Blueberry Muffins


Avocado Blueberry Muffins

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    Skip the butter and oil and reach for healthy avocados and antioxidant-rich blueberries to make these muffins.

    To get more of dietitian Amanda’s recipes and substitution tips, watch her segment, Substitute Teacher on HSTV.com.

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    Servings and Ingredients

    Serves 12
    Avocado Blueberry Muffins
    1 avocado, very ripe, seeded, and peeled
    ½ c. Hy-Vee granulated sugar
    1 c. Hy-Vee plain Greek yogurt
    1 tsp. almond extract
    1 Hy-Vee large egg
    1 c. Hy-Vee whole wheat flour
    1 c. Hy-Vee all-purpose flour
    2 tsp. Hy-Vee baking powder
    ½ tsp. Hy-Vee baking soda
    ½ tsp. Hy-Vee salt
    1 package(s) (6 oz.) fresh blueberries
    Streusel Topping
    ¼ c. Hy-Vee granulated
    ¼ c. Hy-Vee all-purpose flour
    1 tsp. Hy-Vee ground cinnamon
    2 tbsp. Gustare Vita olive oil

    Things To Grab

    • Standard muffin tin
    • Hy-Vee nonstick cooking spray
    • Food processor
    • Large bowl
    • Whisk
    • Electric mixer
    • Small bowl
    • Wooden toothpick
    • Wire cooling rack


    1. Preheat oven to 375 degrees. Spray a standard muffin tin with nonstick spray; set aside.

    2. Make Muffins: Add avocado to a food processor; blend until smooth. Add sugar, Greek yogurt, almond extract, and egg to food processor; blend until well combined. Set aside.

      Hyvee Culinary Expert Tip
      Don’t have a food processor? Use a blender or electric mixer to combine the wet ingredients together.
      Substitute TeacherDietitian Amanda, RD
    3. Whisk together whole wheat flour, all-purpose flour, baking powder, baking soda, and salt in a large bowl. Using an electric mixer, beat avocado mixture into flour mixture. Fold in blueberries. Divide batter between 12 muffin cups.

    4. Make Streusel Topping: Whisk together granulated sugar, flour, and cinnamon in a small bowl. Slowly stir in olive oil. Top muffin batter with an even amount of Streusel Topping. Bake 25 to 30 minutes or until a wooden toothpick inserted near the center comes out clean.

    5. Cool muffins in tin on a wire cooling rack for 10 minutes. Remove muffins from tin and cool completely.

    Nutrition facts


    200 Calories per serving

    Amounts Per Serving

    • Total Fat: 6g
    • Cholesterol: 15mg
    • Sodium: 190mg
    • Total Carbohydrates: 35g
    • Protein: 6g

    Daily Values

    Iron 6%
    Calcium 6%
    Vitamin D 0%
    Potassium 4%