Avocado Blueberry Muffins

Recipe

Snack
Avocado Blueberry Muffins

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8 ratings

Recipe Data

12
Servings
15min
Prep
50min
Total

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    Description

    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.

    Recipe Tags

    Servings and Ingredients

    Ingredients
    Serves 12
    QuantityIngredientAdd
    Avocado Blueberry Muffins
    1avocado, very ripe, seeded, and peeled
    ½ c.Hy-Vee granulated sugar
    1 c.Hy-Vee plain Greek yogurt
    1 tsp.almond extract
    1Hy-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

    Directions

    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

    Servings

    200 Calories per serving

    Amounts Per Serving

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

    Daily Values

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