6 tablespoons of mashed avocado at room temperature
3 cups plus 2 tablespoons all-purpose flour
3 teaspoons baking powder
1 teaspoon salt
1 1/4 cups sugar, plus more for sprinkling or 1 cup of maple syrup
1 large egg
2 large egg yolks
1 teaspoon pure vanilla extract
1 cup milk
1 3/4 cups blueberries
Preheat the oven to 180C. Line a muffin tray with paper cases (about 12) and set aside.
In a medium bowl, sift together flour, baking powder, and salt; set aside.
In a large bowl mix mashed avocado and maple syrup with an electric mixer on medium speed until blended for about 2 to 3 minutes.
Add egg, egg yolks, and vanilla; mix until well combined.
Reduce speed to low; alternate adding reserved flour mixture and milk to mix, beginning and ending with flour.
Gently fold in berries by hand.
Divide batter among muffin tins, you can use an ice-cream scoop to divide the batter evenly
Sprinkle generously with sugar
Bake until light golden, about 45 minutes for large muffins, about 30 minutes for small muffins.
Cool in tin for 15 minutes.
Remove from tin; transfer to wire rack, and let cool completely.
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