Ingredients
2cupsall-purpose flour
2tspbaking powder
½tspbaking soda
½tspsalt
½tspground cinnamon,optional
1avocado,ripe, seeded, and peeled
¾cupsugar
1tspvanilla extract
1½cupsfresh blueberries
1egg
1cupGreek yogurt
2tbspbutter,melted, slightly cooled
2tbspall-purpose flour
2tbspgranulated sugar
¼cupraw sugar
Preparation
Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
In a medium bowl, stir together flour, baking powder, baking soda, salt, and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed 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 2 to 30 minutes or until a toothpick comes out clean. Cool for 5 minutes before removing.
Whisk together all ingredients until combined and mixture is crumbly.
