Classic blueberry muffins that call for creamy fresh California Avocado to replace shortening or butter. The result is very moist and great for breakfast, snacks, tea time or dessert. Health-conscious bakers can substitute avocado for many traditional baking ingredients, such as butter or shortening. By substituting avocado, the nutritional value of baked goods is increased with the fruit's contribution of nearly 20 vitamins, minerals and phytonutrients, along with "good fats" (poly and monounsaturated fats), while reducing the overall calories in a recipe.
Recipe courtesy of California Avocado Commission
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AVOCADO-BLUEBERRY MUFFINS (Sponsored)
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
12 Muffins
Total:
55 min
Prep:
30 min
Cook:
25 min
Yield:
12 Muffins

Ingredients

Streusel Topping:

Directions

Streusel Topping:

1.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.

Muffins:

2.Preheat oven to 375°F. Line a muffin tin with 12 paper liners.

3.In a medium bowl, mix together the flour, baking powder, baking soda, and salt.

4.Spoon avocado into a stand mixer and beat until almost smooth. Add sugar and beat until well blended.

5.Add the egg, beating until completely combined. Add the vanilla and the yogurt and mix well.

6.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.

7.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.

8.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.

9.Serve warm or at room temperature.

Serving Suggestion: Serve warm with a little butter or your favorite jam.

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