Blueberry Avocado & Lemon Streusel Muffins

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Ingredients

1 cup	All-purpose white flour (unbleached)
3/4 cup	Whole wheat pastry flour (whole)
1/4 cup	Flaxseed meal (ground) (ground)
2 tsp	Baking powder
1/2 tsp	Baking soda
1/2 tsp	Salt
1 avocado(s)	Avocado (large; ripe Hass; pitted)
3/4 cup	Granulated sugar
1 large	Egg
1 tsp	Vanilla extract, pure
1 cup	Greek yogurt, plain, 2% M.F. (plain Greek)
1 1/2 cup	Blueberries (fresh)
1/4 cup	Whole wheat pastry flour (whole)
1/3 cup	Granulated sugar
1 ml	Lemon (grated; zest)
3 tbsp	Butter, grass fed, unsalted (cut into small pieces)

1. To make the muffins: Preheat the oven to 375°F. Place silicone or paper liners in 15 cups in muffin pans or coat the cups with cooking spray.
2. In a medium bowl, mix together the flours, flaxseed, baking powder, baking soda, and salt.
3. Spoon the avocado flesh into the bowl of a stand mixer with a beater attachment. Beat on low until almost smooth. (If you don’t have a stand mixer, simply mash up the avocado as much as possible with a fork.) With the mixer still running on low, add the sugar. Once the sugar is mixed in, beat in the egg. Add the vanilla and yogurt and mix well.
4. Slowly add the flour mixture to the wet ingredients and mix until just blended, being sure not to overmix. At this point, the batter will be a bit thick. Using a spoon, gently fold in the blueberries.
5. Fill the muffin cups about three-fourths full, leaving room for the streusel topping.
6. To make the streusel topping: In a medium bowl, combine the flour, sugar, and lemon zest. Using a pastry cutter or a fork, cut in the butter until it resembles coarse crumbles.
7. Sprinkle the streusel topping evenly over the batter.
8. Bake for 25 to 30 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Let the muffins cool in the pan on a rack for 5 to 10 minutes before removing. (Freezing instructions begin here.)
9. Serve warm or at room temperature.

Calories 196

Calories from fat 57

Calories from saturated fat 18.9

Total Fat 6.3 g

Saturated Fat 2.1 g

Trans Fat 0.0 g

Polyunsaturated Fat 1.1 g

Monounsaturated Fat 1.7 g

Cholesterol 21.6 mg

Sodium 137 mg

Potassium 217 mg

Total Carbohydrate 32 g

Dietary Fiber 3.3 g

Sugars 16.5 g

Protein 4.6 g