Fan-Favorite Blueberry Avocado Mini Muffins Recipe

Introduction

These fan-favorite blueberry avocado mini muffins offer a delightful twist on a classic treat. Moist and tender, they combine creamy avocado with juicy blueberries for a nutritious and delicious snack.

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

Instructions

1. Step 1: Preheat your oven to 375° F and spray or line a mini muffin tin.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
3. Step 3: In a large bowl, use a hand mixer to blend the mashed avocado until smooth and creamy. Add the maple syrup and oil or melted butter, mixing well. Then add the egg, milk, and vanilla extract, mixing until fully combined.
4. Step 4: Pour the dry ingredients into the wet ingredients and gently fold together until just combined. Avoid overmixing to keep the muffins tender.
5. Step 5: Fold in the blueberries gently to distribute them evenly throughout the batter.
6. Step 6: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 12 to 15 minutes, or until the muffins turn just golden and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the muffins to cool in the tin for 5 minutes before transferring them to a cooling rack. Serve and enjoy!

Tips & Variations

• For a slightly sweeter muffin, increase the maple syrup to 1/2 cup.
• Swap blueberries for raspberries or chopped strawberries for a different berry flavor.
• Use regular all-purpose flour if white whole wheat is unavailable, but the texture may be less hearty.
• Try adding a sprinkle of cinnamon or lemon zest to brighten the flavor.

Storage

Store the muffins in an airtight container at room temperature for up to 3 days. For longer storage, keep them in the refrigerator for up to a week or freeze for up to 3 months. Reheat muffins gently in the microwave for 15-20 seconds to restore softness.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these muffins gluten-free?

Yes, you can substitute the flour with a 1-to-1 gluten-free baking flour blend. Just be sure your baking powder and baking soda are gluten-free as well.

Can I use frozen blueberries?

Frozen blueberries work fine, but do not thaw them before adding to the batter to prevent the muffins from becoming too wet or purple.

Fan-Favorite Blueberry Avocado Mini Muffins Recipe

Print Recipe

★★★★★

4.5 from 116 reviews

These Fan-Favorite Blueberry Avocado Mini Muffins are a moist, wholesome treat that combines the natural creaminess of avocado with burst of fresh blueberries. Made with white whole wheat flour and sweetened with pure maple syrup, they offer a healthier twist on classic muffins without sacrificing flavor. Perfect for breakfast, snacks, or a light dessert, these mini muffins are easy to prepare and naturally rich in nutrients.

• Author: Emma
• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 18 mini muffins 1x
• Category: Breakfast
• Method: Baking
• Cuisine: American
• Diet: Vegetarian

Ingredients

Scale 1x2x3x

Dry Ingredients

• 1 cup white whole wheat flour
• 1/2 tsp baking powder
• 1/2 tsp baking soda
• 1/4 tsp salt

Wet Ingredients

• 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

Add-ins

• 2/3 cup blueberries

Instructions

1. Prep: Heat your oven to 375°F (190°C) and prepare a mini muffin tin by spraying it with non-stick spray or lining it with mini muffin liners to prevent sticking.
2. Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt until evenly combined and aerated.
3. Wet Ingredients: Using a hand mixer in a large bowl, puree the mashed avocado until smooth and creamy. Add maple syrup and your choice of mild olive oil, coconut oil, or melted butter, mixing well to combine. Then beat in the egg, milk, and vanilla extract until the mixture is fully blended.
4. Combine: Pour the dry flour mixture into the wet mixture and gently fold together using a spatula or spoon. Mix just until the flour disappears and the batter is uniform—avoid overmixing to keep the muffins tender.
5. Add Blueberries: Carefully fold in the blueberries so they are evenly distributed without breaking.
6. Fill: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow room for rising.
7. Bake: Place the muffin tin in the preheated oven and bake for 12 to 15 minutes, or until the tops turn just golden and a toothpick inserted into the center comes out clean or with a few moist crumbs.
8. Cool: Let the mini muffins cool in the pan for 5 minutes to set, then transfer them onto a cooling rack to cool completely. Serve warm or at room temperature and enjoy!

Notes

• White whole wheat flour provides a lighter texture while retaining whole grain benefits—regular whole wheat flour can be used but may result in denser muffins.
• You can substitute the milk with any plant-based milk to make this recipe dairy-free.
• Be careful not to overmix the batter once the flour is added to avoid tough muffins.
• Use fresh or frozen blueberries; if using frozen, do not thaw before adding to the batter to prevent color bleed.
• These mini muffins can be stored in an airtight container at room temperature for up to 3 days, or refrigerated for up to a week. They also freeze well for up to 3 months.

Keywords: blueberry avocado muffins, healthy muffins, whole wheat muffins, mini muffins, breakfast muffins, maple syrup muffins