Moist blueberry muffins where avocado takes the place of butter. Perfect for kids, rich in fiber and healthy fats, with a tender crumb and bursts of blueberries.
Ingredients
- 150 g T55 all-purpose flour
- 80 g granulated sugar
- 1 tsp baking powder
- 1 pinch fine salt
- 1 piece egg
- 1 piece ripe avocado
- 100 g fresh or frozen blueberries
- 60 ml plain yogurt
- 1 tsp liquid vanilla extract
Method
- Preheat the oven to 180°C (convection). Line a muffin tin with 4 large paper liners (or 8 small ones).
- Halve the avocado, remove the pit, and scoop out the flesh. Mash it with a fork in a large bowl until smooth and homogenous.
- Add the egg, yogurt, vanilla extract, and sugar to the mashed avocado. Whisk vigorously until well combined.
- In a separate bowl, whisk together the flour, baking powder, and salt.
- Pour the dry ingredients into the wet mixture. Fold with a spatula just until the flour is incorporated; do not overmix the batter.
- Add the blueberries (if frozen, do not thaw). Gently fold them in with two or three strokes.
- Divide the batter among the liners (filling them about 2/3 full). Bake for 18 to 20 minutes: the muffins should be golden brown, and a toothpick inserted into the center should come out clean.
- Let cool for 5 minutes in the tin, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature.
Nutrition
Per serving
- Energy
- 334.1 kcal
- Protein
- 6.67 g
- Carbohydrate
- 49.74 g
- Fat
- 10.81 g
- Fibre
- 3 g
- Calcium
- 147.24 mg
- Iron
- 0.73 mg
- Magnesium
- 20.09 mg