These Freezer-Friendly Blueberry Avocado Muffins Are Perfect for Meal Prepping

Our basic muffin bumps up the fiber and protein with whole-wheat flour, wheat bran, and yogurt so you’ll stay fueled throughout the morning. Add any combo of nuts, fruit, grated vegetables, or warm spices like nutmeg and cinnamon.

This recipe is a great way to use up a ripe avocado that's about to go bad, and it's easily adapted to suit your needs. For instance, if you don't have access to fresh blueberries, you can use frozen blueberries. "Just toss them in a bit of flour before stirring them into the mixture," Conner and Tiemeyer note in their recipe in the book. "This will prevent them from sinking to the bottom." You also can skip the streusel topping if you're trying to cut down on sugar—but the crispy, sweet topping can be a great way to trick an otherwise picky eater into eating their veggies. This recipe is a great way to use up a ripe avocado that's about to go bad, and it's easily adapted to suit your needs. For instance, if you don't have access to fresh blueberries, you can use frozen blueberries. "Just toss them in a bit of flour before stirring them into the mixture," Conner and Tiemeyer note in their recipe in the book. "This will prevent them from sinking to the bottom." You also can skip the streusel topping if you're trying to cut down on sugar-but the crispy, sweet topping can be a great way to trick an otherwise picky eater into eating their veggies.

Blueberry Avocado Muffins with Lemon Streusel Topping

Ingredients

1 cup unbleached all-purpose flour

¾ cup whole wheat flour

¼ cup ground flaxseed

2 teaspoons baking powder

½ teaspoon baking soda

½ teaspoon salt

1 large, ripe Hass avocado, pitted

¾ cup sugar

1 large egg

1 teaspoon vanilla extract

1 cup plain Greek yogurt

1 ½ cups fresh blueberries

subheading: For the Lemon Streusel Topping:

¼ cup whole wheat flour

⅓ cup sugar

1 teaspoon grated lemon zest

3 tablespoons unsalted butter, cut into small pieces

Directions at cookinglight.com

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