Blueberry Avocado Muffins


Muffin Ingredients:
(A) – Sift together in a medium bowl
280g plain flour
2 tsp. baking powder
1/2 tsp. baking soda
1/2 tsp. salt
1/2 tsp. ground cinnamon (optional)

1 ripe avocado, seeded and peeled
150g sugar
1 egg
1 tsp. vanilla extract
250g Greek yogurt
1 1/2 cups fresh blueberries or 170g frozen blueberries

Streusel Topping Ingredients:
28g melted butter, slightly cooled (microwave for 12 secs)
2 Tbsp. plain flour
2 Tbsp. caster sugar
50g raw / brown sugar

Method for the Streusel:

Whisk together all ingredients until combine

Method for the muffins:
Preheat oven to 190 degrees C. Line a muffin tin with 12 paper liners.
Put the avocado in the mixer, using K-beater and beat on speed 5 until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined.
Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.




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