Fresh Blueberry Avocado Muffins

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Blueberry season is HERE! Which means i'm whipping up ALL THE THINGS in the kitchen, probably even more once we officially move to the farm. If you haven't yet take a peek at the Real foods tab for ALL THE HEALTHY RECIPES on the blog.

This recipe is so delicious, the perfect little indulgence, but not too sweet. Dense & cakey because of the avocado with hints of blueberry cause I don't like to overdo it!

Hit your local farmers market to get some fresh bluebs & get your butt in the kitchen, fresh fruit season doesn't last too long & it's so incredible!

Fresh Blueberry Avocado Muffins




  • 2 cups whole wheat flour

  • 1/2 cup raw sugar

  • 2 tsp baking powder

  • 1/2 tsp baking soda

  • 1/2 tsp salt

  • 1 ripe avocado peeled & mashed

  • 1 egg

  • 1/2 cup almond milk

  • 3 tbsp butter

  • 1 tsp vanilla extract

  • 3/4 cup farm fresh blueberries


  1. Preheat oven to 375 degrees F.

  2. Spray coconut oil in a muffin tin.

  3. In a medium bowl stir together flour, baking powder, baking soda, & salt.

  4. In separate bowl {or the same bowl if you're a simple girl/ don't need any more dishes like me} add avocado & beat with electric mixer on medium speed until smooth.

  5. Add the egg, sugar, butter & vanilla beat until well combined.

  6. Add the flour & almond milk and beat until just combined.

  7. Fill muffin tins half way with batter.

  8. Add 3-4 blueberries & the top with rest of batter.

  9. Bake for 20-25 mins or until cooked through center & golden on top.

  10. ENJOY!