Whole Wheat Blueberry Avocado Muffins


Welcome to my new food blog!  I have been cooking more in an effort to try to eat healthier, so I figured I would start posting pictures and recipes on a blog to share.  I apologize if the pictures are not up to food blog standards yet, I’m relearning how to use my Canon Rebel XS in non-landscape mode and how to make food look drool-worthy.

Adam and I had some very ripe avocados in our kitchen, so I decided to make blueberry avocado muffins I found on Gimme Some Oven.  These muffins are great because they use avocados and greek yogurt in place of oil for baking.  Honestly, you don’t even taste the avocado.  If you want to make these muffins healthier, though, you probably want to skip the sugary streusel topping.


Here are the ingredients you need – I made some adjustments from Gimme Some Oven based on what we had in our kitchen, including substituting regular flour for whole wheat flour.

Muffin Ingredients:

  • 2 cups whole wheat flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup nonfat plain greek yogurt

Streusel Topping Ingredients:

  • 2 tsp. melted butter
  • 2 tbsp. all purpose flour
  • 1/3 cup sugar

(Gimme Some Oven used 2 tbsp. granulated sugar and 1/4 cup raw sugar, but we didn’t have any raw sugar so I used all granulated sugar.)


Preheat the oven to 375 degrees and line a muffin tin with paper liners.  I made 12 muffins, but they were pretty big, so you could make 15 if you wanted.

Grab two bowls.  In the first bowl, stir together the flour, baking powder, baking soda and salt.  In the second bowl (an electric mixer mixing bowl if you have one – I used my KitchenAid Mixer), put in an avocado that has been peeled and cut up and beat it.   Add the sugar and egg to the second bowl and mix.  Then, pour in the vanilla and yogurt and beat until just barely mixed together.

Next, you need to add in the flour mixture from the other bowl.  This point is where the lack of oil starts to show.  Gimme Some Oven advises to add the flour mixture in two separate parts and beat until just combined.  I followed these instructions and the mixture took on more of a doughy texture than a typical muffin mix batter.  Don’t worry if this happens because thankfully the muffins still turn out great!

To keep the blueberries from falling apart in the batter, you have to put them in by hand.  That’s when it starts to get messy.  After folding in the blueberries, I ended up hand scooping the mixture into the muffin tins because it was too thick to even use an ice cream scoop.

After the muffin mixture is put in the tins, grab another small bowl and put in the ingredients for the streusel.  Mix together until the ingredients create a crumbly topping, then spread it on top of the muffin mix.  While raw sugar would probably make the crumbs a bit more defined, the use of only granulated seemed to work fine.

Now the muffins are ready to go!  Bake them in the oven for 25-30 minutes or until a toothpick or knife comes out clean.  For my first time making muffins from scratch, they turned out pretty tasty!  Even better, they are more filling than your typical muffins.  I will definitely be making these again!