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U.S. Highbush Blueberry Council

Blueberry Guacamole

Recipe by Root + Revel

Creamy, sweet, spicy and perfectly dip-able, this blueberry guacamole has all the unique flavors of your fave dip with a fruity kick. Add blueberry guacamole to tacos and quesadillas, for a super quick and easy to make meal or just add to a bowl and break out the tortilla chips for a party app that will have everyone fighting for the last bite!


  • 1 teaspoon avocado oil
  • 1/2 cup fire roasted corn
  • 3 large avocado, diced
  • 1/4 cup frozen blueberries (thawed), plus 2 tablespoons for garnish
  • 1 clove garlic, minced
  • 1/4 red onion, diced
  • 1 jalapeno, diced
  • 6 cherry tomatoes, quartered
  • 1 teaspoon red pepper flakes
  • 1 lime, juiced
  • 2 tablespoons chopped cilantro
  • 2 tablespoons chopped basil
  • Salt and pepper, to taste


  1. In a small skillet over medium heat, saute corn in avocado oil until cooked through, about 3-5 minutes. Set aside to cool.
  2. Meanwhile, add avocado and blueberries to a large glass bowl and mash with a fork until combined. Add the reserved corn and the remaining ingredients and mix well to combine. Garnish with blueberries.
  3. Serve and enjoy–goes great with tortilla chips or as a topping for tacos.

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