Avocado Blueberry Mini-Muffins

Avocado Blueberry Mini-Muffins

I love having a stock of muffins in the freezer for school lunches. And these mini-muffins are also the perfect size for little hands. I’ve added a bit of fortified infant cereal to replace some flour for added iron, which is optional. With the extra iron plus the berries & avocado, these are a nutritious snack for you and your little ones!


1.5 cups flour

½ cup fortified infant cereal (or extra flour)

2 tsp baking powder

1/2 tsp baking soda

1/2 tsp salt

1 ripe avocado, peel and pit removed

1/2 cup sugar

1 egg

1 tsp vanilla extract

1/2 tsp cinnamon

1 cup plain yogurt

1 cup blueberries (fresh or frozen)


  1. Preheat oven to 375 degrees F and spray or line a mini muffin tin.
  2. Combine flour, infant cereal, baking powder, baking soda and salt in a medium bowl.
  3. In another large bowl, beat avocado. Add sugar and beat again. Add egg, vanilla, yogurt and cinnamon and beat until well mixed.
  4. Add flour mixture into wet mixture until just combined.
  5. Fold in Blueberries
  6. Spoon into muffin tins and bake for about 13 minutes until golden brown.

Makes 36 mini muffins

  • Meg K
    Posted at 01:20h, 02 February

    Would plain greek yogurt work the same in this recipe?

    • Jennifer House
      Posted at 15:14h, 02 February

      Hi Meg, yes plain greek yogurt should work fine too!

  • Jessica
    Posted at 00:51h, 28 June

    Would I be able to replace the yogurt with something else for a dairy-free option? Applesauce perhaps?

    • Jennifer House
      Posted at 15:11h, 29 June

      Hi Jessica, I think the closest replacement would be a yogurt alternative, such as a coconut yogurt. You could give applesauce a try too, it would likely also add the moisture.