This recipe for blueberry muffins is perfect for breakfast or anytime. With California Avocado replacing half the butter normally used, these muffins
2 cups all-purpose flour
2 tsp. baking powder
½ tsp. baking soda
½ tsp. salt
1 ripe, Fresh California Avocado, seeded and peeled
¾ cup sugar
1 tsp. vanilla extract
1 cup plain yogurt
6 oz. (1 ¼ cup) fresh blueberries
For the Streusel Topping: ¼ cup flour
⅓ cup sugar
3 Tbsp. butter, softened
1 tsp. cinnamon
- To Make Streusel Topping: Whisk together the flour, sugar, and cinnamon.
- Add the butter, and mix in using your fingers to rub the butter into the dry ingredients.
- Set aside.
- To Make Muffins: Preheat oven to 375 degrees F.
- Line a muffin tin with 12 paper liners.
- In a medium bowl, mix together the flour, baking powder, baking soda, and salt.
- Spoon avocado into a stand mixer and beat until almost smooth.
- Add sugar and beat until well blended.
- Add the egg, beating until completely combined.
- Add the vanilla and the yogurt and mix well.
- 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.
- Using a spoon or an ice cream scoop, divide the batter among the 12 cups.
- Sprinkle the streusel topping over the batter in the 12 cups, dividing evenly.
- 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.
- Serve warm or at room temperature.
- Serve warm with a little butter or your favorite jam.