Fan-Favorite Blueberry Avocado Mini Muffins Recipe

Introduction

These fan-favorite blueberry avocado mini muffins are a delightful twist on a classic treat. Moist and packed with wholesome ingredients, they offer a perfect balance of sweetness and nutrition in every bite.

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 to prepare for baking.
2. Step 2: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
3. Step 3: In a large bowl, use a hand mixer to blend the mashed avocado until smooth and creamy. Add maple syrup and oil (or melted butter), mixing well. Beat in the egg, milk, and vanilla extract until fully incorporated.
4. Step 4: Pour the dry ingredients into the wet mixture and gently fold together until just combined. Be careful not to overmix to keep the muffins tender.
5. Step 5: Gently fold in the blueberries to distribute them evenly throughout the batter.
6. Step 6: Spoon the batter into the prepared mini muffin tin, filling each cup about three-quarters full.
7. Step 7: Bake for 12 to 15 minutes, or until the muffins are just golden and a toothpick inserted in the center comes out clean.
8. Step 8: Allow the muffins to cool in the pan for 5 minutes before transferring them to a wire rack to cool completely. Serve and enjoy!

Tips & Variations

• For a nutty flavor, substitute the olive or coconut oil with melted butter.
• Use fresh or frozen blueberries—if using frozen, fold them in directly to avoid bruising.
• Try adding a teaspoon of lemon zest for a bright, citrusy twist.
• If you want a sweeter muffin, drizzle a little extra maple syrup on top before baking.
• White whole wheat flour gives a lighter texture; you can substitute with all-purpose flour if preferred.

Storage

Store the mini muffins in an airtight container at room temperature for up to 3 days. For longer storage, refrigerate for up to a week or freeze for up to 3 months. Reheat gently in the microwave for 15–20 seconds or warm in a low oven before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use regular all-purpose flour instead of white whole wheat flour?

Yes, you can substitute white whole wheat flour with all-purpose flour if needed. The texture may be slightly lighter with all-purpose flour, but the muffins will still be delicious.

What can I substitute for the avocado?

If you don’t have avocado, you can replace it with an equal amount of unsweetened applesauce or mashed banana. Both will add moisture and mild sweetness to the muffins.

Fan-Favorite Blueberry Avocado Mini Muffins Recipe

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4.6 from 147 reviews

These Fan-Favorite Blueberry Avocado Mini Muffins are a healthy twist on a classic treat, combining whole wheat flour with creamy avocado and sweet blueberries. Perfectly sized as mini muffins, they offer a moist texture thanks to the avocado and a natural sweetness from maple syrup, making them a delightful snack or breakfast option.

• Author: luca
• Prep Time: 10 minutes
• Cook Time: 12-15 minutes
• Total Time: 25 minutes
• Yield: 18 mini muffins 1x
• Category: Baked Goods
• 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 the oven to 375° F and spray or line a mini muffin tin to prepare for baking.
2. Dry Ingredients: In a medium bowl, whisk together the white whole wheat flour, baking powder, baking soda, and salt until evenly combined.
3. Wet Ingredients: Using a hand mixer in a large bowl, mash the avocado until smooth and creamy. Add the maple syrup and your choice of oil or melted butter and mix well. Incorporate the egg, milk, and vanilla extract, combining thoroughly.
4. Combine: Pour the dry flour mixture into the wet ingredients. Gently fold the ingredients together until just combined, being careful not to overmix to keep the muffins tender.
5. Add Blueberries: Carefully fold in the blueberries to distribute them evenly throughout the batter.
6. Fill: Spoon the batter into the prepared mini muffin tin, filling each cup about 3/4 of the way to the top for perfect-sized muffins.
7. Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes or until the tops are just golden and a toothpick inserted comes out clean.
8. Cool: Allow the muffins to cool in the pan for 5 minutes, then transfer them to a cooling rack to cool completely before serving and enjoying your delicious blueberry avocado mini muffins.

Notes

• For best results, use white whole wheat flour as it provides a lighter texture than traditional whole wheat flour.
• You can substitute the milk with any plant-based or dairy milk to suit dietary needs.
• Do not overmix the batter to prevent tough muffins; gentle folding is key.
• Using ripe avocado ensures a creamy texture and rich moisture content.
• These mini muffins freeze well for up to a month; thaw them at room temperature before serving.

Keywords: blueberry muffins, avocado muffins, mini muffins, healthy muffins, whole wheat muffins, breakfast muffins, snack recipe