blueberry avocado muffins

My teacher-friend Denise made Blueberry Avocado Muffins for us a few times this year.  They are a different kind of muffin but so moist, so dense, so good.  I got the recipe from her pinterest board but the original source has a ridiculous number of pictures of the muffins and much too wordy instructions (they are just muffins people).

 

I made these on what must be our last snow day this year.  They are best on the day you make them (nice and crispy-chewy) but still good later (or even frozen for later).  This is a one-bowl, no-mixer recipe.  As Denise would say, "Holla!".  

 

Blueberry Avocado Muffins

 

1 ripe avocado, mashed 

3/4 cup sugar

1/3 cup oil
1/3 cup greek yogurt

1/4 cup brown sugar, packed

2 tsps vanilla extract
3/4 tsp cinnamon
3/4 tsp nutmeg

1 cup flour

1 Tbs baking powder

1 1/2 cups blueberries (fresh or frozen); tossed in a little flour

Wisk mashed avocado, sugar, oil, yogurt, brown sugar, vanilla, cinnamon, and nutmeg.  

Add flour and baking powder and stir to combine.  

Fold in blueberries.  

Scoop batter into greased and floured 12-cup muffin pan.

Bake at 400 for about 10 minutes and then lower the temp to 350 and bake about 15 minutes more until edges are golden.  Cool and remove carefully from the pan.