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Festival Foods

Avocado Blueberry Muffins
avocado muffins 2

You’ve probably heard of using other types of fruit like applesauce or mashed banana in place of fat in baked goods… but have you ever heard that mild, creamy avocado can be used this same way? Although it’s an ingredient you probably won’t find in most blueberry muffins, don’t jump to any hasty conclusions about today’s recipe for Avocado Blueberry Muffins! With nearly 20 vitamins, minerals, and phytonutrients, along with “good fats” (poly and monounsaturated fats), avocado is a great replacement for butter or shortening in muffins, quick breads, and even some brownie and cookie recipes.

Avocado Blueberry Muffins


  • 1 cup whole wheat flour
  • 1 cup all-purpose flour
  • 2 tsp. baking powder
  • ½ tsp. baking soda
  • ½ tsp. salt
  • 1 large ripe avocado, about 8 oz.
  • ¾ cup sugar
  • 1 large egg
  • 1 tsp. vanilla extract
  • 1 cup plain nonfat yogurt
  • 1 ¼ cup fresh or frozen blueberries


  1. Preheat oven to 375°F. Line a muffin tin with 12 paper liners.
  2. In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
  3. Spoon avocado into a bowl and beat with a hand mixer until almost smooth. Add sugar and beat until well blended. Add the egg, beating until completely combined. Add the vanilla and the yogurt; mix well.
  4. Put the flour mixture into a sifter and sift half of the mixture into the batter and mix until just combined. Sift in the remaining flour and mix until just blended. Gently fold in the blueberries.
  5. Using a spoon or an ice cream scoop, divide the batter among the 12 cups.
  6. Bake for 25-30 minutes, or until a wooden tester comes out clean. Let cool in the pan on a rack for 5 minutes before removing.

Tip: If you want to add a sweet streusel topping to your muffins, combine ¼ cup flour, ¼ cup brown sugar, and ½ tsp. cinnamon in a small bowl. Cut in 2 Tbsp. cold butter, using a pastry blender or fork, until mixture is crumbly. Sprinkle evenly on top of muffins before baking.

Yield: 12 muffins

Per Serving*:  Calories 170, Total Fat 3.5g (Saturated 0.5g, Trans 0g), Cholesterol 15mg, Sodium 260mg, Total Carbohydrate 33g (Dietary Fiber 3g, Sugars 16g), Protein 5g, Vitamin A 2%, Vitamin C 4%, Calcium 10%, Iron 6%

*Nutritional values are an approximation. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Avocado muffins3

Have a question about nutrition? Our Mealtime Mentors would love to help! Reach out at or find them on Facebook, Instagram, Pinterest and Twitter.Avodaco blueberry muffins

Disclaimer: The information provided here is intended for general information only. It is not intended as medical advice. Health information changes frequently as research constantly evolves. You should not rely on any information gathered here as a substitute for consultation with medical professionals. Information may not be reproduced without permission from Festival Foods. We strongly encourage guests to review the ingredient lists of suggested products before purchasing to ensure they meet individual dietary needs. All products not available at all Festival locations.

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