If you’re searching for the ultimate snack that’s as wholesome as it is delicious, look no further than these Blueberry Avocado Mini Muffins. Packed with plump blueberries, creamy avocado, and nutritious whole grains, these muffins are bite-sized bundles of flavor the whole family will adore. Their mini size makes them perfect for little hands (hello, baby-led weaning!), but they’re so tasty adults will be reaching for seconds too. With healthy fats, natural sweetness, and a tender crumb, Blueberry Avocado Mini Muffins are sure to find a place in your regular baking rotation.

Blueberry Avocado Mini Muffins Recipe - Recipe Image

Ingredients You’ll Need

The beauty of Blueberry Avocado Mini Muffins lies in their simple ingredient list—each one brings just the right amount of flavor, texture, or nutritious goodness. With just a few pantry and fridge staples, you’ll be amazed at how easy it is to whip up a batch of these delightful treats.

White whole wheat flour: Offers a hearty base with more nutrients and fiber than all-purpose flour, but is still light and tender.
Baking powder: Gives the muffins their lovely lift and fluffy texture.
Baking soda: Works alongside the baking powder for just the right rise.
Salt: Just a pinch to enhance all the sweet, buttery flavors.
Ripe avocado: Adds healthy fats and a subtle creaminess, keeping muffins super moist.
Maple syrup: Natural sweetness with a hint of cozy, earthy depth.
Mild olive oil, coconut oil, or melted butter: Keeps things tender and moist; choose your favorite for a slightly different flavor note.
Egg: Binds everything together and creates a lovely crumb.
Milk of choice (dairy or plant-based): Adjusts consistency and adds richness.
Vanilla extract: Brings warmth and a little extra sweetness.
Blueberries: Juicy pops of color and flavor, fresh or frozen—your choice!

How to Make Blueberry Avocado Mini Muffins

Step 1: Preheat and Prepare Your Muffin Tin

Start by heating your oven to a toasty 375° F, and either spray your mini muffin tin with nonstick spray or line it with cute mini muffin liners. This sets you up for muffins that pop right out with no mess and zero sticking—a true baker’s shortcut!

Step 2: Whisk Together the Dry Ingredients

In a medium bowl, add your white whole wheat flour, baking powder, baking soda, and salt. Whisk it all together so you’re guaranteed even distribution—no surprise salty or powdery bites! This step makes sure every muffin will rise beautifully and have a balanced flavor.

Step 3: Mix the Creamy Avocado Wet Base

Grab a large bowl and your hand mixer for this one: first, blend the ripe avocado until it’s silky smooth. Then mix in the maple syrup and your oil or melted butter of choice. Once that’s combined, add the egg, milk, and vanilla extract. Mix it all up until there’s no streak of avocado left—a creamy, dreamy green base awaits!

Step 4: Bring the Wet and Dry Together

Pour your fluffy flour mixture right over the creamy avocado base, and gently fold the two together until just mixed. It’s okay if you see a streak of flour or two—resist the urge to overmix! That’s the key to keeping Blueberry Avocado Mini Muffins tender and light.

Step 5: Fold in Those Blueberries

Sprinkle your blueberries over the batter and fold them in gently so you don’t crush them. If you’re using frozen berries, add them straight from the freezer to keep them from turning your batter purple. This quick step means every muffin will be bursting with blueberries in every bite.

Step 6: Fill and Bake

Use a spoon to fill your mini muffin tin about 3/4 full for each cup—just enough room for a beautiful little dome. Slide the pan into your preheated oven and bake for 12 to 15 minutes, or until the tops are lightly golden and a toothpick comes out clean.

Step 7: Cool and Enjoy

Once baked to golden perfection, let your Blueberry Avocado Mini Muffins cool in the pan for 5 minutes before transferring them to a wire rack. This short wait lets them firm up just enough to handle, and keeps their moist crumb intact. Now, steal one while it’s still warm—you’ve earned it!

How to Serve Blueberry Avocado Mini Muffins

Garnishes

You don’t need to go wild—these muffins are gorgeous with a tiny sprinkle of powdered sugar or an extra blueberry perched on top of each one. If you want something fancier for a grown-up brunch, try a drizzle of lemon glaze or a few fresh mint leaves to really make them pop!

Side Dishes

For littles, a cup of yogurt with a swirl of honey is a dreamy side. For bigger kids or adults, pair the Blueberry Avocado Mini Muffins with scrambled eggs and fresh fruit for a wholesome breakfast or snack plate that keeps everyone energized.

Creative Ways to Present

Blueberry Avocado Mini Muffins shine as part of a breakfast board or as the star of a lunchbox. Stack them in a pyramid on a pretty cake stand, tuck a few into silicone muffin cups for a toddler snack box, or wrap up a half-dozen as a sweet edible gift for friends and neighbors.

Make Ahead and Storage

Storing Leftovers

Once completely cooled, you can stash your muffins in a loosely covered container on the counter for up to five days. They’ll stay delightfully moist and soft thanks to the avocado, making them a grab-and-go snack for busy mornings.

Freezing

To keep Blueberry Avocado Mini Muffins on standby for future cravings, freeze them! Place cooled muffins in an airtight container or zip-top bag, and stash in the freezer for up to two months. Separate layers with parchment if you want extra insurance against sticking.

Reheating

Whether thawed or still frozen, the easiest way to revive your muffins is a quick zap in the microwave (about 20-30 seconds per muffin from frozen). Or, let them thaw overnight in the fridge for an easy lunchbox addition that tastes fresh-baked by lunchtime.

FAQs

Can I use regular all-purpose flour instead of white whole wheat?

Absolutely! All-purpose flour works beautifully, or try a half-and-half blend with whole wheat for extra nutrition without losing the soft texture. Blueberry Avocado Mini Muffins are wonderfully flexible that way.

Are frozen blueberries okay to use?

Yes! You can use fresh or frozen blueberries. If using frozen, add them straight from the freezer—this helps prevent the batter from turning a purple-gray shade and keeps the texture just right.

Can I make these dairy-free?

Definitely. Swap in your favorite non-dairy milk (like almond, oat, or hemp) and opt for coconut oil or a plant-based butter. The result is still just as tender and delicious, making Blueberry Avocado Mini Muffins a hit for everyone.

How can kids help bake these muffins?

Kids love mashing the avocado, stirring the batter, and spooning it into the pan. Older kids (with adult supervision) can even help with oven duties. Baking Blueberry Avocado Mini Muffins together can be a fun and confidence-boosting kitchen adventure!

Can I make regular-size muffins instead of minis?

You sure can. Just pour the batter into a standard muffin pan (about 3/4 full per cup), and bake for 18 to 20 minutes. They’ll be just as soft and delicious as the mini version—perfect if you want a bigger grab-and-go breakfast.

Final Thoughts

I can’t wait for you to whip up a batch of Blueberry Avocado Mini Muffins and see just how quickly they disappear from the kitchen! They’re healthy enough for daily snacking, fun enough for special occasions, and versatile enough for every eater at your table. Give them a try—your taste buds (and your little helpers) will thank you.