Food

Brain Food Potluck – Blueberry Avocado Muffins

We recently had a “Brain Food” themed potluck at my office – I love potlucks! Everyone was encouraged to bring in a food or dish that featured an ingredient shown to improve memory or cognitive function. I knew that I wanted to use blueberries – a fruit packed with antioxidants that has been shown in some animal studies to protect the brain from oxidative damage. Blueberries may also help reduce the effects of age-related cognitive conditions such as dementia or Alzheimer’s.

I browsed Pinterest for fun recipes and stumbled upon a recipe for Blueberry Avocado Muffins – jackpot! The healthy monounsaturated fats in avocados contribute to healthy blood flow and low blood pressure, both of which are important to brain health and cognitive function. I couldn’t wait to give this recipe a try, I had never used avocado in baking before and was eager to see how they would turn out.

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Blueberry Avocado Muffins

  • 2 cups all purpose flour
  • 2 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1/2 tsp cinnamon (optional – I thought it added a nice touch!)
  • 1 ripe avocado, seeded and peeled
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup vanilla Greek yogurt

For the streusel topping:

  • 2 tbsp melted butter, slightly cooled
  • 2 tbsp all purpose flour
  • 2 tbsp granulated sugar
  • 1 tsp brown sugar

Preheat oven to 375 degrees F. Line a muffin tin with paper liners (this recipe made about 14 muffins). In a bowl, stir together the flour, baking powder, baking soda, salt, and cinnamon. In a separate bowl, mash the avocado with a fork (or use a mixer to beat) until smooth. Add the sugar and stir until well blended. Add the egg and continue to mix until thoroughly combined, then add the yogurt and stir until just combined. Add half of the dry ingredients into the batter, mix together and then add the second half. The batter seemed pretty thick so I added a few tablespoons of water to thin it out a bit. Gently fold the blueberries into the batter using a spoon. To make the streusel topping, whisk all of the ingredients together until crumbly. Use a large spoon to portion the batter into the muffin cups and sprinkle with the streusel topping. Bake for 25-30 minutes or until a toothpick comes out clean! Cool for 5 minutes before removing.

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Blueberry Avocado Muffins: Tara Tested, Tara, Roommate, Colleagues  and Parents approved! I was worried these muffins would look super green or taste funny because of the avocado, but you couldn’t hardly tell that it was a main ingredient. Everyone at worked loved the muffins and learning about the brain benefits of blueberries and avocado. Who knew the two would go together so well in recipe?! I was able to snag a muffin each for my parents to try – my mother was skeptical and exclaimed “Eww” when I first told her what recipe I was going to try. I couldn’t wait to show her, and without a doubt she loved them! The muffins were very moist and hearty – not super cake-like, and the streusel topping definitely added an extra sweet touch. If you are looking for a healthier muffin recipe with some brain boosting benefits definitely give this recipe a try! Perfect for a Mother’s Day brunch!

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