Blueberry Chocolate Chip Muffins

My Tabitha is very creative.  She loves to do crafts-drawing, painting, cutting and pasting.  She can create very elaborate designs and patterns, and she is always putting together small toys, trinkets, and jewelry together to create pretty little things.  Even her outfits are carefully thought out and coordinated to create her own fashion.  I tell her all the time that she is going to grow-up and become a fashion designer or interior designer or an artist of some kind.  I think her unique sense of style and design could develop into something really special.

Blueberry Chocolate Chip Muffins

Well, now she also loves giving me ideas for recipes.  And I am actually shocked sometimes at her intuition when it comes to flavor combos.  I hope that grows and perhaps the kitchen will be a place where we can work together and create together and share some special memories.  Currently, she isn’t all that excited about helping, but I know she would love to work together on one of her recipe ideas.

Blueberry Chocolate Chip Muffins

Recently, I made these cherry chocolate chip muffins.  OH! YUM!  The girls didn’t really care for the cherries and picked them out (probably too chunky), so Tabitha suggested we make blueberry chocolate chip muffins sometime…with peanut butter, she said (always gotta throw peanut butter in there).  I put the kibosh on the peanut butter idea (but hey, she just might be on to something) and decided to throw a little avocado in there.  I read that you can replace half of the fat in a recipe with avocado, and I have been wanting to try this out for some time.  So I went for it.

Blueberry Chocolate Chip Muffins

Blueberry Chocolate Chip Muffins with Avocado

Adapted from Cooking Gluten (& Dairy) Free’s Cherry Chocolate Chip Muffins

Ingredients:

1 1/2 cup Blanched Almond Flour, Honeyville Brand
3/4 cup potato, tapioca, or arrowroot starch
1/4 tsp sea salt
1 1/2 tsp baking powder (I make my own)
1/2 tsp xanthan gum
3 large eggs
1 Tbsp vanilla
1/3 cup Earth Balance Butter (soy free), softened
1/2 – 2/3 cup granulated sugar (I used coconut sugar)
1/4 cup avocado
1/4 cup milk or preferred milk alternative
1 blueberries
1/2 cup dairy-free chocolate chips

Directions:

1.  Preheat oven to 350 degrees.  Line two muffin tins with paper liners or spray with cooking oil.  Makes about 15-16 so no need to line or spray all of them.

2.  Whisk together almond flour, starch, baking powder, xanthum gum, and salt in a large bowl.

3.  In a blender or food processor, blend avocado and milk until smooth.  There were a few small chunks in mine and that was fine.

4.  In small bowl, using a mixer, combine butter, sugar, avocado mixture, eggs, and vanilla.

5.  Add wet ingredients to dry and stir to combine.  Fold in blueberries and chocolate chips.

6.  Fill prepared tins 2/3 full.  Bake for 16-20 minutes.

Blueberry Chocolate Chip Muffins

These are so yummy!  I love the blueberry chocolate combo just as much as the cherry chocolate combo so why not put it in a muffin?

Tabitha asked if I could make these for her 6th birthday…in April of next year.  Apparently this girl is a planner too.  She also requested a cinnamon banana honey cake…  Don’t think I won’t try to make that happen!

Shared on Make your Own Monday, Melt in your mouth Monday, Slightly Indulgent Tuesday, Tasteful Tuesday, Hearth and Soul, Allergy Friendly Wednesday, Gluten Free Wednesdays, Whole Foods Wednesday, Tastetastic Thursday, Keep it Real Thursday, Foodie Friends Friday, Foodtastic Friday, Gluten Free Friday


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