Breakfast / Snacks
Heart-Healthy Blueberry Muffins
Tools You'll Need
- Measuring cups
- Measuring spoons
- Chef’s knife
- 2 large mixing bowls
- Wooden spoon
- Rubber spatula
- Ice cream scoop
- Standard 12-cup muffin tin
- Baking sheet
- Paper muffin cups
- 1 medium avocado, pitted and mashed with a fork
- ¼ cup plus 1 tablespoon sugar
- ¾ cup unsweetened almond milk
- 2 large eggs
- 2 teaspoons vanilla extract
- 2 tablespoons fresh lemon juice
- 2 cups plus 1 teaspoon whole-wheat flour
- 1 ½ teaspoons baking powder
- ½ teaspoon baking soda
- 2 teaspoons ground ginger (optional)
- ¼ teaspoon salt
- ¼ cup ground flax seed
- Zest of 1 lemon
- 1 cup fresh blueberries
Preheat the oven to 375°F.
Line muffin pan
Line a standard 12-cup muffin pan with paper muffin cups. Place muffin tin on a large baking sheet to prevent overflowing.
Place the avocado in a large mixing bowl, and mash with fork until smooth. Whisk in the sugar. It’s okay if you still have some bits of avocado.
Add wet ingredients
Add milk, eggs, and vanilla and whisk until well combined. Whisk in lemon juice, and set aside.
Mix dry ingredients
In a large mixing bowl, sift together the 1 ⅓ cups flour, baking powder, baking soda, ginger, and salt. Mix in flax seed and lemon zest.
Add avocado mixture to dry mixture
Pour avocado mixture over flour mixture. Using a wooden spoon, mix together until just combined with no flour visible. Be careful not to overmix.
Place blueberries in a small bowl, sprinkle the remaining 1 teaspoon of flour over and toss to coat the berries.
Using a rubber spatula, gently fold the blueberries into the mixture.
Scoop batter into muffin cups
Using a standard ice cream scoop, pour the batter into the paper muffin cups.
Bake for 18–20 minutes, or until a wooden toothpick inserted in the center comes out clean.
Transfer the pan to a cooling rack and let cool for 15 minutes before removing from the pan.