• Felicia Newell, RD, BSc

Blueberry Avocado Muffins

Blueberry Avocado Muffins

Personal Trainer St. John's | Dietitian St. John's | Sport Nutritionist St. John's | Weight Loss St. John's | Newfoundland | Weight Loss | Weight Loss St. John's | Sports Nutritionist St. John's | List of Foods with High Protein | High Protein Foods | High Fiber Foods | Sports Nutrition | Meal Plan | Anti-inflammatory | Plant-based nutrition | Blueberry muffins


  • 2 cups flour

  • 2 tsp baking powder

  • ½ tsp baking soda

  • ½ tsp salt

  • 1 ripe avocado

  • ¾ cup pure maple syrup or equivalent amount of sugar substitute for lower GI

  • 1 egg

  • 1 tsp vanilla

  • 1 cup plain Greek yogurt

  • 1 ¼ cup blueberries

  • 1/3 cup ground chia seeds (optional, for added fibre)

Streusel Topping (Optional):

  • ¼ cup flour

  • 1/2 cup sugar

  • 3 tbsp butter

  • 1 tsp cinnamon


Whisk together flour, cinnamon, maple syrup, add butter and cut in by hand. Set aside. Line muffin pan with muffin liners. In a medium bowl, mix together the flour baking powder, baking soda and salt. In a mixing bowl spoon avocado and beat until smooth. Add sugar and egg, blend well. Add in dry ingredients and mix well on low speed. Gently fold in blueberries by hand. Scoop batter into muffin cups using spoon or ice cream scoop. Top with streusel topping and bake 375 for 25 minutes or until a toothpick comes out clean.

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