Blueberry & Avocado Muffins

We found these blueberry & avocado muffins from and had to try them for ourselves. Our Chef Nicole and her baby helper Simon tested them out and Simon would agree they are super delicious! Check out the recipe and super cute pictures of Simon below! 


2 cups white whole wheat flour
2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
1 ripe organic avocado, seeded and peeled
1/2 cup sugar
1 egg
1 tsp vanilla extract
1/2 tsp cinnamon
1 cup plain whole-fat yogurt
1 1/4 cup blueberries
Heat oven to 375 and spray or line a regular or mini muffin tin.
In a medium bowl, combine the flour, baking powder, baking soda and salt.
In a large bowl, with a hand mixer, mix the avocado until smooth and creamy. Add in the sugar and mix well. Add in the egg, and mix until completely combined. Add in the vanilla, yogurt and cinnamon and mix well.
Pour in the flour mixture 1/3 at a time, mixing until just combined.
Gently fold in blueberries.
Spoon into muffin tin, filling 3/4 way to the top.
Bake for 15 minutes for mini muffins or 25-30 minutes for regular muffins, or until toothpick comes out clean.

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