Taking a break from packing to bake some muffins!
These are my ALL time favorite muffins to bake. Granted, I don't make very many muffins, but even if I did, this one would be at the top of the list. Don't let the avocado/blueberry combination scare you away! The avocado lends a subtle flavor and gives the muffin a delicious creaminess and the streusel adds a sweet crumble to the top.
You can find the original recipe on Ali's Blog, Gimme Some Oven. Don't the photos of her baked goods make your mouth water? MMmm!
Ok, so here's how my Blueberry Avocado muffins turned out. I altered her recipe slightly because I didn't have greek yogurt (I substituted with sour cream). Below is my revised recipe if you care to try it. The recipe yields a dozen muffins.
Muffin Ingredients:
Directions:
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, stir flour, baking powder, baking soda, salt and cinnamon. Using an electric hand mixer and separate bowl, add avocado and beat until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add the vanilla and sour cream until just combined. Fold in blueberries with a spatula, be careful not to crush the berries. Spoon the batter into muffin tray and sprinkle streusel topping. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 5 minutes before removing.
*Tip for making streusel: Add the melted butter slowly, wait for the mixture to get to the crumble stage. Too much butter and your streusel will become clumpy and be hard to sprinkle on muffins.
These are my ALL time favorite muffins to bake. Granted, I don't make very many muffins, but even if I did, this one would be at the top of the list. Don't let the avocado/blueberry combination scare you away! The avocado lends a subtle flavor and gives the muffin a delicious creaminess and the streusel adds a sweet crumble to the top.
You can find the original recipe on Ali's Blog, Gimme Some Oven. Don't the photos of her baked goods make your mouth water? MMmm!
Ok, so here's how my Blueberry Avocado muffins turned out. I altered her recipe slightly because I didn't have greek yogurt (I substituted with sour cream). Below is my revised recipe if you care to try it. The recipe yields a dozen muffins.
Muffin Ingredients:
- 2 cups flour
- 2 tsp. baking powder
- 1/2 tsp. baking soda
- 1/2 tsp. salt
- 1/2 tsp. ground cinnamon
- 1 ripe avocado, pitted and peeled
- 3/4 cup sugar
- 1 tsp. vanilla extract
- 1 1/4 cups fresh blueberries
- 1 egg
- 1 cup sour cream
Streusel Topping Ingredients (whisk together until ingredients are combined and crumbly*)
- 2 Tbsp. melted butter, slightly cooled
- 2 Tbsp. flour
- 2 Tbsp. granulated sugar
- 1/4 cup raw sugar
Directions:
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, stir flour, baking powder, baking soda, salt and cinnamon. Using an electric hand mixer and separate bowl, add avocado and beat until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add the vanilla and sour cream until just combined. Fold in blueberries with a spatula, be careful not to crush the berries. Spoon the batter into muffin tray and sprinkle streusel topping. Bake for 25-30 minutes or until a toothpick comes out clean. Let cool for 5 minutes before removing.
*Tip for making streusel: Add the melted butter slowly, wait for the mixture to get to the crumble stage. Too much butter and your streusel will become clumpy and be hard to sprinkle on muffins.
 |
| Fresh blueberries and perfectly ripe avocado |
 |
| Folding in the blueberries |
 |
| Muffins are topped with streusel and ready for the oven! |
 |
| These won't stay long in our kitchen, my little girls gobble them up! |
Comments
Post a Comment