Fan-Favorite Blueberry Avocado Mini Muffins Recipe
These Fan-Favorite Blueberry Avocado Mini Muffins are a healthy and delicious treat, perfect for breakfast or snack time. Made with wholesome ingredients like white whole wheat flour, ripe avocado, and fresh blueberries, they offer a moist texture and subtle sweetness from maple syrup. These muffins are great for all ages, including toddlers and kids, and are versatile with options for dairy-free and gluten-free adaptations.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 16 mini muffins or 6 regular muffins
- Category: Breakfast, Snack, Baking
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Dry Ingredients
- 1 cup white whole wheat flour (or all-purpose, gluten-free blend, or half whole wheat and half all-purpose)
- 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 (fresh or frozen)
Instructions
- Preheat Oven: Heat your oven to 375° F (190° C) and prepare a mini muffin tin by spraying with nonstick spray or lining with mini muffin liners.
- Mix Dry Ingredients: In a medium bowl, whisk together the flour, baking powder, baking soda, and salt until evenly combined.
- Prepare Wet Ingredients: In a large bowl, use a hand mixer to blend the mashed avocado until smooth and creamy. Add maple syrup and your choice of oil or melted butter and mix well. Then add the egg, milk, and vanilla extract; mix again until fully incorporated.
- Combine Mixtures: Pour the dry ingredients into the wet ingredients and gently fold together just until combined. Avoid overmixing to keep the muffins tender.
- Add Blueberries: Carefully fold in the blueberries to evenly distribute without smashing them.
- Fill Muffin Tin: Spoon the batter into the prepared muffin tin, filling each cup about three-quarters full.
- Bake: Place the muffin tin in the preheated oven and bake for 12-15 minutes, or until the muffins turn golden on top and a toothpick inserted into the center comes out clean.
- Cool: Let the muffins cool in the pan for 5 minutes, then transfer them to a wire rack to cool completely before serving.
Notes
- Age Suitability: These muffins are great for babies 9 months and older.
- Yield: Makes about 16 mini muffins or 6 regular-sized muffins. For regular muffins, fill pans 3/4 full and bake for 18-20 minutes.
- Storage: Store muffins in a loosely covered container at room temperature for up to 5 days.
- Freezing: Freeze muffins in air-tight containers or bags for up to 2 months. Thaw overnight in the refrigerator or warm briefly in the microwave.
- Flour Variations: Use white whole wheat, all-purpose, gluten-free 1:1 blends, or a half-and-half mix of whole wheat and all-purpose flour.
- Blueberries: Use fresh or frozen blueberries. If frozen, keep them frozen until folding into the batter.
- Kids Friendly: Kids can help with measuring, mixing, spooning batter, and supervised oven handling for an interactive cooking experience.
