Fan-Favorite Blueberry Avocado Mini Muffins Recipe
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.
- 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
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
- 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.
- Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt until evenly combined and aerated.
- 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.
- 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.
- Add Blueberries: Carefully fold in the blueberries so they are evenly distributed without breaking.
- Fill: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 full to allow room for rising.
- 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.
- 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
