Today’s recipe is made with an extra delicious hint of “green”! ;O)
This delicious dessert turned out to be completely wonderful. They were moist, light, and literally overflowing with fresh blueberries. I have to admit I was a little curious about how avocados would change a classic blueberry muffin. And while the avocado flavor was not predominant in the least, I loved the little hint that came through with each bite.
Enough now, here’s the recipe.
PREP: 10 MINS COOK: 30 MINS TOTAL: 40 MINS
- 2 cups all-purpose flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon (optional)
- 1 ripe avocado, seeded and peeled
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 1/2 cups fresh blueberries
- 1 egg
- 1 cup Greek yogurt
STREUSEL TOPPING INGREDIENTS:
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. all-purpose flour
- 2 Tbsp. granulated sugar
- 1/4 cup raw sugar
TO MAKE THE MUFFINS:
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.
TO MAKE THE STREUSEL TOPPING:
Whisk together all ingredients until combined and mixture is crumbly.
I hope you love them as much as I did. Please share your pictures once you make this recipe.
Until the next time!
#MissMevi #AvocaTips #Recipe
Original source: edibleperspective.com