Vegan Blueberry Muffins — These are the BEST blueberry muffins I’ve ever had, vegan or otherwise. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make!
The BEST Vegan Blueberry Muffins
These are the best blueberry muffins I’ve ever had. Period. They’re also probably the healthiest and happen to be vegan — I love it when things work out like that!
Last week on Facebook, I asked what kind of recipes you wanted to see more of this month. I got lots of requests for muffins, healthy recipes, seasonal fruit recipes, vegan recipes, and breakfast items. Ask and you shall receive. This blueberry muffin recipe hits all those points.
And it hits upon some sneaky chef antics. An avocado replaces any of the butter you’d typically put in muffins, and all but 1/3 cup oil. Don’t worry, you can’t taste the avocado, at least we couldn’t. I used a locally-grown California Hass avocado and no one in my family could detect it.
Just like in the Fudgy Avocado Brownies I made last week, the avocado here serves to add richness, creaminess, and moisture to the muffins, but doesn’t impart a telltale taste.
These homemade blueberry muffins are fast and easy to make, no mixer required. They were inspired by my Fluffy Vegan Banana Muffins. In many vegan quickbreads and muffins, bananas behave like eggs, binding, fluffing, and moistening the batter, and here a very ripe avocado does the same.
I love banana bread and banana anything, but not everyone does, so I kept them out of these vegan muffins. I also wanted true vegan blueberry muffins, not banana-blueberry. Even without eggs, these muffins are fluffy, light, and springy with enough density to be satisfying.
They’re the softest and moistest blueberry muffins I’ve ever had, even without butter. Love those plant-based oils from the avocado!
I upped the moisture and tenderness quotient even more by adding vegan sour cream. The blueberries are juicy and abundant. Tossing the berries with a couple tablespoons of flour before folding them into the batter helps prevent sinking.
How to Make Vegan Blueberry Muffins
Preheat the oven to 400F. Then, mash the avocado very well in a large mixing bowl. Add the granulated sugar, oil, vegan Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, and salt. Whisk to combine.
To that same bowl, add the flour and baking powder, and stir until just combined. You do not want to over mix the batter, otherwise your muffins will be tough!
In a small bowl, toss the blueberries with a few tablespoons of flour, then gently fold them into the vegan muffin batter.
Divide batter evenly among 12 muffin cups. Bake the homemade blueberry muffins at 400F for 10 minutes, then lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done.
Why Lower the Oven Temperature Halfway Through?
A high initial oven temperature helps create steam and gives a nice rise to baked goods (this trick works not only for vegan muffins, but also for baking bread and other things you want to dome). But if you let these muffins bake at such a high temperature the whole time they’re in the oven, you run the risk of burning the outside of the muffins and undercooking the center.
What Vegan Yogurt Do You Recommend Using?
I used the So Delicious Dairy-Free Plain Coconut Milk Yogurt in these muffins. However, I’ve also tested these blueberry muffins with plain Chobani Greek yogurt (which contains dairy), and that worked nicely as well.
So feel free to use whatever plain yogurt you have on hand — vegan or otherwise — and please leave me a comment below with the brand and type of yogurt you used so I can share your results with other readers!
Tips for the Best Blueberry Muffins
I used frozen blueberries for these vegan blueberry muffins, but of course fresh berries will work. You may need to reduce baking time by a few minutes, however. So just keep an eye on the muffins as they’re baking. Once they’re set and a toothpick inserted into the center comes out clean, they’re ready to come out of the oven.
Note that if you’re using frozen berries, you should add them into the batter frozen — do not thaw! This prevents them from bleeding, running, and breaking apart as much.
Also, this is a good recipe for using up any (over)ripe avocados that may be almost past their prime. It parallels using over-ripe bananas for banana bread. Super ripe avocados mash so easily and they’re sweeter too, just like bananas.
More Vegan Muffin Recipes:
- Vegan Chocolate Chip Mini Muffins — The muffins are soft, springy, bouncy like little trampolines, and they’re vegan. They’re ridiculously moist, tender, delicate and light, without being airy, and as good as any traditional muffin with eggs and butter.
- Vegan Oatmeal Chocolate Chip Trail Mix Muffins — They’re hearty, sweet enough without being too sweet, and full of tons of chewy texture in every bite from the raisins and oats.
- Fluffy Vegan Banana Muffins — These muffins are extra fluffy and moist thanks to the combination of coconut oil and ripe bananas in the batter. This is a quick and easy muffin recipe you’re bound to love!
- Skinny Vegan Chocolate Chip Muffins — Fast, EASY, one bowl, no mixer muffins that are on the SKINNIER side!! Loaded with CHOCOLATE in every bite! Soft, fluffy, and deliciously decadent tasting!!
- Vegan Peanut Butter Chocolate Chip Muffins — Soft, fluffy, full of PEANUT BUTTER flavor, and LOADED with CHOCOLATE in every bite!
- Vegan Carrot Cake Muffins — If you’re looking for a healthier carrot cake recipe that tastes AMAZING, make these muffins immediately!
Pin This Recipe
The Best Vegan Blueberry Muffins
These are the BEST vegan blueberry muffins I’ve ever had. An avocado replaces the butter (and much of the oil) you’d typically add to muffin batter. These are fluffy, moist, and so easy to make!
Ingredients
- 1 Hass avocado, mashed very well (about 3/4 cup)*
- 3/4 cups granulated sugar
- 1/3 cup canola or vegetable oil (melted coconut oil may be substituted)
- 1/3 cup vegan Greek yogurt or sour cream**
- 1/4 cup light brown sugar, packed
- 2 teaspoons vanilla extract
- 3/4 teaspoon cinnamon
- 3/4 teaspoon nutmeg
- pinch salt, optional and to taste
- 1 cup all-purpose flour
- 1 tablespoon baking powder
- 1 1/2 cups frozen blueberries***
- 2 tablespoons all-purpose flour, for tossing berries
Instructions
- Preheat oven to 400F. Spray a non-stick muffin pan with floured cooking spray, or grease and flour the pan; set aside. (I prefer cosmetically to not use liners, and they could stick to muffins; have not tested liners with this recipe)
- In a large mixing bowl, mash the avocado very well.
- Add the granulated sugar, oil, Greek yogurt or sour cream, light brown sugar, vanilla, cinnamon, nutmeg, optional salt, and whisk to combine.
- Add 1 cup flour, baking powder, and stir until just combined; don’t overmix. Set bowl aside.
- In a small bowl, toss blueberries with 2 tablespoons flour, which prevents them from sinking as much while baking.
- Gently fold blueberries into batter along with any flour that didn’t adhere. If using frozen berries, add them into the batter frozen, do not thaw. This prevents them from bleeding, running, and breaking apart as much.
- Divide batter evenly among 12-cups in prepared pan. Each cavity should be filled between 2/3 and 3/4 full. Do not exceed 3/4 full, or muffins could overflow while baking. If you have extra batter, make a 13th muffin or sample the batter – it’s vegan and safe.
- Bake at 400F for 10 minutes.
- Lower the oven temperature to 350F and bake for another 15 to 17 minutes, or until muffins are done. Muffins are done when domed, golden, springy to the touch, and a toothpick inserted in the center should come out clean, or with a few moist crumbs, but no batter. I baked for 15 minutes after lowering the temp, for a total of 25 minutes and used frozen berries.
- Allow muffins to cool in pan for about 10 minutes before removing. Muffins will keep airtight at room temperature for up to 5 days, or in the freezer for up to 4 months.
Notes
*Your avocado should be very ripe, or even overripe.
**I used So Delicious Plain Coconut Milk Greek Yogurt. I've also tested this recipe with plain Chobani Greek yogurt and it worked well.
***Keep the blueberries frozen, do not thaw them. Fresh berries may be substituted and baking time may be a few minutes less.
Nutrition Information:
Yield:
12Serving Size:
1Amount Per Serving: Calories: 212Total Fat: 9gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 1mgSodium: 138mgCarbohydrates: 31gFiber: 2gSugar: 19gProtein: 2g
Even More Blueberry Baked Goods:
*Note that most of the following recipes are not vegan. For vegan muffin recipes, please see the list of related recipes above the recipe card.
Blueberry Crisp — I love crumble topping anything and when paired with big juicy blueberries, I can’t resist. Even better when it’s a fast, easy, no-mixer, flexible recipe!
Blueberry Muffin and Buttermilk Pancakes Cake — This fast and easy cake tastes like a big buttermilk pancake that ran into a blueberry muffin on the way to the oven.
Blueberry and Jam Buttermilk Coffee Cake with Buttery Vanilla Glaze – One of the best coffee cakes or cakes I’ve ever made. Highly recommended – tied with the one below
Blueberry Oatmeal Crumble Bars — These bars are buttery and packed with blueberry flavor! They take just 10 minutes of prep and then go straight into the oven.
Crustless Blueberry Pie — Somewhere in between pie, cake, and blondies is what you get with this FABULOUS blueberry dessert recipe! Take advantage of those FRESH blueberries!!
Moist and delicious! I used Greek yogurt so mine weren’t vegan. These are way sweet, which I didn’t mind.
Thanks for the five star review and I’m glad they were delicious!
The best “vegan” muffins, that aren’t actually vegan. 🙄🙄🙄
They are most definitely vegan if you use the vegan version yogurt/sour cream. That is the singular ingredient that could make them vegetarian rather than vegan if you use a conventional product.
Has anyone tried freezing these? Thanks!
Personally I have not but muffins usually freeze pretty well.
Thanks, Averie. Yes, I’m pretty constrained with my nephews allergies. He can’t have any kind of GF flour but GF oat flour… no other grains at all. So it’s tough to find a recipe for that.
THANKS. I’ll carry on and keep experimenting!
BTW these are delicious… just didn’t take the form of a muffin for me with my mods.
I know avocados vary in sweetness but these weretoo sweet for me. But they were really good. Is there a reason for the white and brown sugar? Could I sub apple sauce for some of the sugar?
I wouldn’t use applesauce because it adds more moisture. I would just reduce some sugar, to taste.
I can send you a photo if you like. They look pretty sad. :)
Oh, and btw, he can’t have any nuts either.
*groan*
Sounds like you’re in a pickle and honestly I would try to google a muffin recipe that’s already made and seems to work out with all the modifications that you need to make because trying to take a conventional recipe and then work ‘backward’ so to speak about what to remove, how much, how to swap it, etc…is challenging. So I would just find a recipe for muffins on google that would work for you and go with that. Thanks for trying my recipe!
Baking GF is likely the culprit in this case with oat flour rather than regular flour. If you could bake with a regular GF flour that simulates all-purpose flour (not oat flour and not GF oat flour) I think that maybe could help.
Averie. Thanks for this recipe. My nephew can’t have any grains, dairy, eggs, bananas… so I think this might work if I do all my substitutions correctly. But i need some HELP.
First I tried this recipe with these substitutions:
“SO Delicious” brand greek-style coconut milk yogurt instead of dairy yogurt
Coconut sugar instead of brown sugar
Organic pure cane sugar instead of white granulated sugar
Gluten-free oat flour instead of regular flour
That did NOT work. I baked them as directly, but they were a soupy mess… so i baked them longer… for a total of 40 minutes. They were still sunken and goey on the bottom. Good for a cobbler though. :)
Next I did the same recipe but added 1 Tbls chia seeds mixed with 3 Tblsp warm water which sat for 4 minutes before blending in.
Same thing happened. These flops are getting expensive!!! Can you noodle on this for me and let me know what i might be doing wrong?
Thanks so much.
Could I replace the avocado with 3/4 cup smashed banana? My boyfriend is allergic to avocado):
Probably although since I haven’t tried it myself, I can’t speak with total certainty.
Hello, I am really anxious to make these muffins right now but I don’t have any vegan yogurt. Is it possible to substitute, perhaps applesauce or unsweetened almond milk for the yogurt?? Not really sure what will be the closest substitute for the recipe to keep the flavor and texture until I can get vegan yogurt. Or possibly a flax seed egg?? Thanks for any help you can give.
I haven’t tried the recipe in any other way than I wrote it so really can’t speak to substitutions. I wouldn’t use almond milk, that’s too watery. If anything applesauce but the yogurt cultures, acids, etc. also react chemically to help the muffins rise. I would go to the store and get the proper ingredients so the muffins turn out correctly.
I just made these with some variations and they were a flop. I used half a cup whole wheat and half a cup whole wheat pastry flour, coconut oil, and date paste instead of sugar. Obviously you can’t guarantee results with substitutions but I just wanted some input. I feel like I forgot a vinegar or something and double checked the recipe. They didn’t rise at all and actually sank after I took them out and the outsides are cooked but the insides are still very wet. They don’t taste bad but I don’t think anyone besides me would want to eat them haha. Any thoughts on which of my substitutions could be the culprit? The batter seemed like it would be fine before baking. I made cookies with date paste recently and they were great.
There’s like 10 reasons things didn’t work out! First date paste, it’s thick, pasty, gooey, tacky, won’t behave at all like regular sugar and the heaviness contributed to the sinking.
Next whole wheat flour doesn’t have nearly the gluten AP flour does, so things won’t rise; contributed with moisture-sucking gluten-less coconut flour which makes things dense and heavy as a rock unless you’re very careful – so yes, so many things that you ‘did wrong’. But baking is always an experiment and sometimes the ‘wrong’ things actually turn out right! But with these swaps/subs, sorry, no possible way the recipe would have worked.
Hi Averie! I´m Natalia from Argentina and I want to say : ” Congratullations for your blog!” It´s awesome, I ´ve been reading your amazing recipies and I can´t wait to try some of them. I hope to find the right substitutes for ingredients we don´t have here in my country. Thanks for sharing :). Best!
Thanks for reading! Happy cooking!
I seriously can’t believe there are people who complain about this recipe as “misleading” for vegans? Jeez, can’t everyone just appreciate this lovely recipe and sub vegan yogurt if desired? Ugh, I guess you can’t please everyone but in my opinion some people will just nit pick and complain until the cows come home…anywho! I plan on making this recipe tonight since I have ripe avocados. Can’t wait :)
I never knew how many people out there love to come to food blogs (where the recipes are free for the using as compared to a cookbook that you maybe use for 1 recipe and pay $30 bucks) and then complain or nitpick about said free recipes, until I started a food blog :)
Thank you for your support and enjoy the muffins!
These look amazing! Love the idea of using avocado in cakes! I often replace sugar in recipes with a 50/50 mix of xylitol (from birch, NOT from corn) and coconut sugar. It works really well – it doesn’t affect the texture or taste and reduces the amount of refined / high GI/GL sugar you’re getting. Win win! Can’t wait to try these! x
I have made this recipe twice and love how moist it is. Best of all, my 2 year old eats it =).
Thanks for trying this twice already and so glad you love it AND that your 2 year old does, too!
These look so good! I’ve always wanted to try avocado with baking and so I just put these in the oven! My batter is extremely green though…is that normal? Or is there a way I can avoid that in the future? Thank you! Your recipes are seriously amazing.
lol jk haha they’re turning a nice golden brown eep I am so excited! Thanks so much for this recipe!
Glad that they’re browning up and between the avocado AND the blueberries (which can turn batters green/blue), it’s not a lily white batter but they do brown up :) Glad you’re enjoying the recipe!
Hi Averie!
I would like to make these but I am curious about substituting the sugar for stevia; have you had any experience cooking with stevia or do you know if it will make a difference? I’m not much of a baker, have ruined more recipes than gotten them right so if you’ve got any advice about cooking with stevia (or agave/other low glycemic sweeteners) please let me know!
I’m not much of a baker, have ruined more recipes than gotten them right = Based on those TWO statements, I would suggest you follow the recipe as written. As written, the muffins are great and I think you’ll love them. I don’t bake with stevia b/c I think it tastes chemically no matter what I do after heating/baking in the oven. It’s like the chemical taste intensifies. Agave is fine to use in some baking recipes (this one isn’t written for it and it would render the batter too runny).
Haha alright I will follow the recipe as is, thanks for the advice!
Right, you’ve inspired me, I’ve a glut of berries to use up and a picky vegan friend coming for dinner – will give these a go! (The pictures look gorgeous by the way )
Thanks for the compliments and hope you enjoy these!
Just tried this recipe (as the vegan option with Yoso coconut yoghurt) and substituted nectarines for the blueberries. They are lovely – light and airy – and a keeper recipe. Thanks for sharing.
What a great swap for this time of year! Love nectarines and glad you love the muffins!
This are one of the best muffins I’ve ever made! My little sister is really critical of baked goods that use avocados or bananas, but she loved them and quickly inhaled 2 of them before I stopped her. For anyone who wants to “healthy-fy ” this recipe, I subbed the sugars for 3/4 cup of honey, and used plain low-fat yogurt with the juice of a lemon. I couldn’t find frozen blueberries, so I used mixed berries, and all in all, the muffins are divine!
Thanks for your glowing review of the muffins and glad you think they live up to their title, The Best! :) Glad to know honey and lowfat yog with lemon juice worked, too. Thanks for trying them and that even your sister was a fan!
Made these yesterday – SO good! I will definitely make them again. I also made your avocado brownies and am totally hooked on subbing avo for other fats in recipes. Keep ’em comin’! Love your blog.
Thanks for trying these as well as the avo brownies! So glad you’re happy with both recipes and thanks for saying you love my blog :)
I loved these. I was really doubtful that avocardo in a muffin would work out but they were soo good! thanks for the recipe!
Glad you liked them & thanks for trying the recipe!
I just made these last night, and they are amazing! The first vegan baked good I have ever made, and I am seriously impressed. Very moist and delicious. I used fresh blueberries and baked them for 10 minutes at 400° and 13 minutes at the 350° temp. I also used muffin tin liners and they do not stick to the liners.
Thanks!
Thanks for trying them & the detailed field report! Glad the liners aren’t an issue, that fresh bb’s worked great, and so glad you love them!
I made these tonight and they are truly amazing however too sweet. Next time i will definitely cut down to about 1/2 cup of white sugar and 1/4 of light brown sugar, its more then enough. otherwise an incredible recipe Averie, thanks!!
Everyone’s tastes (and avocados/ripeness/sweetness) are different but yes just adjust sugar to taste. Glad you love them!
So did you actually use the vegan version of Greek yogurt or sour cream? Or did you just write in the directions that vegan versions could be used?
http://sodeliciousdairyfree.com/products/cultured-coconut-milk/plain-greek-cultured-coconut-milk
Is this the product that you actually used? I just want to know if you actually used it, that’s all. A lot of vegan recipes are just rewritten to include vegan options but haven’t actually been made with the vegan ingredients so the consistency is weird. Your recipe is written ‘use vegan if desired’ which leads me to believe that you didn’t. I don’t want to waste ingredients so that’s why I’m asking.
Yes that is what I used in these photos. I have made the recipe with both So Delicious as well as Chobani Greek Yogurt. Both turn out beautifully. I write my recipes for the probably 95%+ of readers who are not vegan and if I call for a vegan product, most will tune out and click off the page thinking this is not approachable or do-able for them in their life, budget, on-hand groceries, etc. If you feel like you’re going to waste ingredients then don’t make these! I love them but I don’t want to twist anyone’s arm.
Also just came across this pin. I have no idea who this woman is but she just made them and wrote they turned out perfectly.
http://www.pinterest.com/pin/505599495637922425/
Can you remove the “vegan” from the headline? It’s misleading and dishonest to call a recipe vegan when one of the main ingredients you call for is dairy. Even if you use “vegan” versions.
I made them as vegan muffins; and not as any other version but vegan. I give others the option to make them based on the ingredients THEY have on hand. Choices, options, it makes the world go round.
Why the lowering of the oven temp? Will they get too browned on top then? I was thinking of also making into mini muffins….the baking time would obviously be less than for the regular sized muffins but would I still need to lower oven temp you think? Thanks!
A high initial oven temp helps create steam and give a nice rise to baked goods, i.e. baking bread and other things you want to dome. But if you leave it high for the duration, you can run into surface-burning before the interior cooks through.
If you’re baking as mini muffins, yes, you’d still want to lower the oven temp, proportionally, based on how long they’ll need to cook. About 1/3 of the way in – lower it.
1 cup of sugar for a 12 muffins doesn’t add up to “healthy” in my mind. I’m always surprised how much sugar is in most vegan recipes (and usually processed cane sugar). So disappointing. It takes a bit of trial and error to reduce sugar content in recipes, but it’s easy and worth the effort in my mind.
Vegan doesn’t always mean healthy. There are tons of foods that are very UNHEALTHY that are vegan. Are you familiar with the website accidentallyvegan.com There are lots of mainstream foods on it that are vegan, but far from healthy.
I don’t make the claim that these are the healthiest muffins in the world but they’re better than many. To each her own. 1 cup of sugar for 1 dozen muffins is a fairly standard ratio and measurement for muffins. If you want to play around with the recipe that I’ve developed, feel free to use your time, energy, money, and ingredients to suit your needs.
Hi Averie, thanks for sharing another wonderful recipe again! Can’t wait to try it out! But I was wondering if I could substitute the frozen blueberries with raspberries instead since I have some at home? Would it require any changes to the recipe? Thanks!
No other changes needed! Enjoy! They sound like they’ll be delish! LMK how they turn out!
When you said these were the BEST, I must admit I was extremely doubtful that such a healthy recipe could taste so heavenly! But it did! I made these for breakfast on Friday for my family and I promptly ate 3! They were so good. The texture was perfect- moist but not falling apart and they were super sweet. The muffin tops had a slightly crunchy texture and their golden brown color was gorgeous! They tasted like bakery style muffins :) Definitely the best I’ve ever had ;) Thanks for the great recipe Averie!
Thanks for the glowing comment and report back. I am always hesitant to use the words “The Best” because that implies it really is. And I do believe these are and so happy you agree! Thanks for trying them and so happy to hear your detailed analysis of them and how they turned out! Thanks, Maggie! :)
I am craving these like crazy now!
Made these and now I can see why you said that they are the best blueberry muffins you have ever had! They are so moist, juicy and I love the cinnamon flavour that gives them a little kick! Brilliant! :) Thanks Averie!
They are truly my fave muffins, EVER! Vegan, healthy, or otherwise. I am so glad you tried them and are as happy with them as I am! Thanks, Monica!
These muffins look luscious! When you say a recipe is the best, I believe you, 100%. Avocado seems to be the “it” ingredient lately! If I could just stop myself from eating them raw, maybe I’ll actually bake with one someday. :D
These muffins also happen to be THE CUTEST I’ve ever seen! DANG! I just want to pinch their little CHEEKS! And could you be any more brilliant with the avocado addition?!? Love it.
I JUST whipped up a batch of blueberry muffins yesterday and declared them to be the best I’ve ever had. Looks like I’ve met another tough contender…I love a good competition :)
Lol – I hope you put these to the test!
Oooh, I have all these ingredients on hand right now! I need to try these – I can’t believe how perfect they look (and sound from your description!!). :)
Blueberry muffin is so good. Thank you. Have a great day!
I feel that if I taste one I’ll love them like yout husband :)
I’ve been seeing these beauties all around Pinterest! Pinned to a few of my boards. Perfect blueberry muffins!
Really? I haven’t seen them at all! Okay well that’s good :)
Blueberry muffins are absolutely my favorite kind! One of them at least. I also love bran muffins (boring, I know – but so good when you do it right!!). These little gems look amazing, Averie. So any blueberries hiding inside! And I would have never guessed there is an avocado hiding in there! From the brownies to these muffins – I think I need to begin baking with my favorite little green gem.
Sally I know you make a ton of muffins and I am so highly picky about muffins. Most are just dry little cakes that are bland and…dry. These are, without a doubt, my fave recipe for blueberry muffins ever. They are ridic moist, soft, tender. You have got to try avo in a muffin recipe. I used bb’s because they camouflage the slightly green tint :)
I love all of these avocado baked treats you’ve been making! Looks like I’ll have to stock up on some avocado this weekend!
I was sent SO MANY – and gave tons away. So I just started baking with them to try to use them up! :)
Ok, I have to say that you’re totally tempting me with these avocado recipes. I love avocado and keep seeing them in all your baked goods lately. I think I’m going to have to give it a try just because I’m super curious! What I also love about this recipe is that I don’t have to wait around for butter or eggs to come to room temp. That is always the bummer for me with last minute baking. xoxo, Jackie
wait around for butter or eggs to come to room temp <-- putting them in the micro for 10 seconds each, separately, accomplishes the same goal :)
These look great, Averie! And they look like you packed ’em up real good with blueberries… I love that!
I know I’m in the minority here but I have to stay gluten-free and low carb. I can use a gluten-free flour like Trader Joe’s and sub it in for the regular flour. Do you think that will work? These look so delectable I really want to try that.
Do you think you could maybe add a few more gluten-free recipes here? I know there are sooo many requests but thought I might get lucky.
I’m sure your GF flour will work fine in these if you’ve used it in other cakes, cookies, muffins, etc.
I don’t typically bake GF. However, I have tons of no-bake things that are GF, and many of my baked recipes can be adapted.
80%+ here is GF https://www.averiecooks.com/category/dessert/no-bake-bites-balls
90%+ here is already GF Or you can adapt it easily (bars are very forgiving in the way that cookies or cakes may not be) https://www.averiecooks.com/category/dessert/bars
Thanks so much for the response, especially about the bars. I trolled through the bars — OMG there is soooo much to try. I am thrilled — GF future for me!
BTW, your photos are always so beautiful — your site is very aesthetic.
My ghoshh, I’m so making these. Before even getting to your recipe I was floored by your description of the muffin. Perfect.
Awesome. LMK how it goes!
I’m loving all the avocado stuff Averie! These are amazing.
Between your avo and zucchini and my avo, we’re the sneaky chefs lately :)
This recipe is perfect Averie! I love vegan blueberry muffins :) So excited to try! And avocado is such the BOMB in baked goods. Glad you added it in!
I love the consistency of sour cream or yogurt in muffins – it is like it makes it just dense enough, but not overly so. And keeps it moist too. Plus, that little tangy taste under the sugar sweetnes….so good!
You would love these. I bet you could easily make them GF, too with a Bob’s blend or whatever blends you use. The batter would naturally counteract some of that sandy-ness that GF flours can have b/c it’s such a moist batter!
omg these look SO good
I made these this afternoon – I used blackcurrants instead because I had just picked a load and had it in mind to make some little cakes with them before I saw your post. Mine don’t look quite as neat as yours, I had trouble getting them out of the tin, but they are delicious and the avocado is genius. Another winner Averie!
Thanks for trying this recipe – on the SAME day I posted it! Love it when that happens! And with black currants, wow, sounds delish! Spray your tin REALLY really well next time or spray/grease and flour it a bit too. You could try liners but I just fear this batter will stick to them and more muffin will wind up on the paper liner than in your mouth :)
These look amazing, Averie! Great that they are so healthy too!!!
You know I love blueberries so these muffins look like perfection. Pinned!
Thanks for pinning and as a bb lover, you would be so happy with these I bet!
I love these, I absolutely know what I’m doing with my blueberries I have been saving!
Yay! LMK how they turn out!
I love the butter/avocado swap. It works like a charm because it adds nutrients to the food and is hardly noticeable! I love that these are healthy and vegan- I could probably even trick my anti-vegan family to loving these!
You could totally trick your family. Mine had NO IDEA! None. They’re the best bb muffins I’ve ever had – healthy or otherwise!
I can’t believe it’s not butter! [I couldn’t resist. Forgive me!]
These look amazing! I do love when delicious also happens to be healthy! I think these will be the perfect addition to my breakfasts this weekend!
Do you think you could substitute some milk for the oil? Perhaps go halvies? If I try it out I will let you know.
I think milk would just thin out the batter and make it runnier and you’d lose the moistening effect the oil has. I really love this recipe and would not change a thing but if you try tweaking it, LMK!
I love blueberry muffins – these are calling my name…yep…I hear it ;-) I bet they are perfectly moist. Love the use of atypical ingredients.
Supremely moist and I bet you would love these, Heather!
Blueberry muffins are my absolute favorite…I love a good healthy vegan recipe! So excited to make these.
Great! LMK how it goes!
I swear, every time I come to your blog I think, “Oh my God! She’s so smart!” And this is no exception, you are very talented. Love that these are vegan, I’m trying to cut back on dairy.
Thanks, Jackie. What a sweet, sweet, awesome compliment and comment! I think the same thing about you! I mean, who can make anything under the sun…with beer!!? and not just ‘force’ it in; but truly work it in in an organic way that is natural and wonderful…only you! :)
The BEST blueberry muffin you’ve ever had?! Well gosh, I definitely need to give these a try then! They look amazing and I love that they’re vegan!
Yes, totally the best ever!
These muffins look awesome, love that they are vegan. I don’t have access to vegan sour cream, think I could just omit it or should I replace it with something else?
I never think to put avocados into anything, they are fairly expensive here and if I buy any, I want to enjoy the avocado as is, or on toast!
I mentioned to use vegan sour cream or Greek yogurt in the recipe – so if you want to just use Greek yog, that would be fine. If you need to use vegan yog, use the thickest one you can find. Nothing thin or runny! :)
Muffins look so good. I can’t wait to make them. Was wondering how you could change out some of the sugar in this recipe. For anyone who has to watch their sugar(like myself) I use liquid stevia but haven’t exactly worked out what to always swap in place of the bulk that real sugar adds to a recipe. I have used unsweetened applesauce and mashed banana. Any other suggestions?
I really don’t know what you’d do other than to simply play around with it and start baking things and trying them! You could try bulk stevia…I don’t know because I don’t use it and personally am just not a fan of applesauce in recipes. It always…changes things. The best way to do things in recipes like this is to just…do them :) Play around, have fun, sometimes you get lucky, sometimes you don’t, but you learn for the next time.
I’m going nuts over using avocado as a butter replacement in baking. I almost prefer it to coconut oil in quick breads because you don’t get that faint, lingering coconut taste in a recipe where you don’t want to taste coconut! I love these blueberry muffins, I love that they’re healthy, and I love that they’re stacked in a tower! ;)
that faint, lingering coconut taste in a recipe where you don’t want to taste coconut = YES! I love coconut oil, but not everyone does. And in some recipes, it’s a total deal breaker – And with avo, all that is avoided :)
I have had a couple bouts with vegan-ism, even though I am not right now…these look so scrumptious. Pinning this!
Thanks for pinning!
I love that you used avocado in these to replace the butter! What an awesome idea! I would have never guessed by looking at these beauties! And really, they are beauties Averie!! They look moist, fluffy and delicious!
Looks awesome, Averie! I love the hidden avocado trick – seems to work every time!
I lurve blueberry muffins and have never made them from scratch! I know, who am I? This totally needs to happen in my kitchen ASAP!
Try these as your inaugural batch!
YUM! These look so moist and delicious. Love that they’re vegan!
I love blueberry muffins, and this vegan version looks so good!
Thanks, Angie!
Blueberry muffins are such a classic! Very cool that these are made with avocado! I didn’t know that could be done but it makes sense since it has such high fat content.
Loving this healthy vegan twist on blueberry muffins with all my favorite ingredients! You hit this one out of the park, Averie! Yes, I’d definitely say you nailed it with each and every one of those requests from your followers. It seems everyone is always searching for quick and easy but healthy breakfast and snack options and this recipe fits the bill. BRAVO! xo
:) thanks Stacy!
These muffins look wonderful! I love the fact that they’re vegan! I pinned them and can’t wait to give them a try!
Thanks for pinning!
Love how bursting with blueberries these are!
Love the bright blue colors in them! I’m so attracted to colorful and shining things!
These definetely go on my to-do list, after the cheesy avocado skillet pizza bread which ill make today :) I bought a big bunch of avocado yesterday to make the pizza bread, so I might as well want to use the ones leftover! :)
Well goodness, I’m going to have to make these too! I love avocados and can’t wait to experience their magic here =)
Love them too! LMK if you try these!
Banana and blueberry are my top 2 favorite muffin flavors. I love the avocado for butter swap–it would probably work well in most muffins and quick breads. I am anxious to try one of these recent recipes when I get home, but as usual I am having an incredibly hard time deciding between the bagels, avocado brownies, this recipe, or the parfait from your cookbook. I have officially decided the PB banana upside down cake will be my birthday cake this year!
Parfait – I had to think long and hard what that recipe even was…but I know which one it is :)
I would say these muffins are incredible and if you ever need a muffin recipe, make these! As for the bagels, as bagels go, they’re my fave cinnamon raisin bagels. Brownies – make sure you use Hershey’s Special Dark. That’s the field report I am getting.
The PB banana upside down cake for your bday…well I am honored! I wish I could make it for you…but shipping wouldnt exactly be too easy :)