• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

The Natural Nurturer

  • Facebook
  • Instagram
  • Pinterest
  • Home
  • Info
    • About
    • Subscribe
    • Contact
  • Recipes
    • Recipes by Type
      • Breakfast
        • Muffins
        • Oatmeal
        • Pancakes & Waffles
      • Desserts
      • Dinner
      • Dips, Sauces & Spreads
      • How To
      • Salads
      • Side Dishes
      • Smoothies & Drinks
      • Snacks
      • Soups
    • Recipes by Diet
      • Dairy-Free
      • Gluten-Free
      • Grain Free
      • Nut-Free
      • Paleo
      • Vegan
      • Vegetarian
      • Whole30
    • Recipes by Cooking Method
      • Air Fryer
      • Instant Pot
      • Meal Prep
      • No Cook
      • Roasted
      • Slow Cooker
    • Recipe Search
    • Recipe Index
    • Recipe Stories
  • Shop
    • Ebooks and Meal Plans
    • Recommended Products
  • Blog
    • Food For Thought
Home » Recipes » Breakfast » Muffins » Blueberry Avocado Muffins

Blueberry Avocado Muffins

By Taesha Butler March 17, 2021 (Updated August 5, 2021) 14 Comments

Servings12
Prep Time10 mins
Cook Time18 mins
Jump to Recipe
4.88 from 8 votes

These Blueberry Avocado Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!

Blueberry avocado muffins on a cooling rack with fresh blueberries and a sliced avocado on the rack.

Avocados are, hands down, one of my go-to green foods to have on hand (right next to spinach, peas, broccoli). They are perfect for adding a kick of healthy fat + a little something green to any meal without much fuss of effort. They are actually one of my top travel and camping foods, because you can basically slice them with a butter knife and scoop them directly from their peel right into your mouth…no plate required!

However, what does one do when ALL their avocados are ripe and ready to eat all at once? (Read: How to Store an Avocado) Because that is something that seems to happen overnight ALL THE TIME and then you are racing to use up your beloved avocados before they go brown and bad.

Adding avocados to muffins are a great use of avocados and are also an awesome way to get this oh-so healthy fruit-that-acts-like-a-veggie into your belly, even if you aren’t the biggest avocado fan! Plus, the avocado replaces that oil in these muffins, making them oil-free but still moist and magical. Paired with sweet berries, these Blueberry Avocado Muffins are going to be your jam!

Recipe testing and development support done in collaboration with Heather Staller.

Process shot of how to make the batter for blueberry avocado muffins

Why you want to add avocados to your life

  • They are loaded with fiber, which is super helpful in keeping digestion on point.
  • Avocados have oodles of healthy fats that are helpful for brain health and cell wall development.
  • They are a great source of potassium and thus, great for growing bodies!
  • Avocados have vitamin C & E to help keep immune systems strong.
  • They are rocking vitamin K for those eyes and keeping them sharp!
  • folate

Suggested Adaptations

Make them egg free by substituting the eggs with flax “eggs”. Mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Set aside to thicken for 5 minutes and then add to the avocado muffin batter when you would add the eggs.

Replace the applesauce with mashed banana. Avocado and banana are a lovely flavor combo (right? Who would think!?) and bananas are a great sub in this healthy muffin recipe if you don’t have applesauce on hand.

Make them gluten free. Simply replace the white whole wheat flour in this avocado muffin recipe with a cup-for-cup style gluten-free flour blend. I like this brand.

For a dairy-free muffin, use a vegan yogurt such as plain coconut yogurt.

Process shot of folding in blueberries to the avocado muffin batter and them portioning the batter out into muffin tins.

FAQ

Can I use a different flour other than white whole wheat?

You can use regular whole wheat flour, a mixture of all-purpose and whole wheat flour, or all all-purpose flour. For a gluten-free muffin, use a cup-for-cup style gluten-free flour blend in these avocado muffins.

Can I use regular yogurt instead of Greek?

You can use regular plain yogurt, but the avocado muffins might not be as fluffy. A vanilla flavored yogurt would also be a delicious sub in this muffin recipe, but would change the sugar content as flavored yogurts have added sugar. For a dairy-free muffin, use a vegan yogurt such as plain coconut yogurt.

Can I make these avocado muffins vegan? Sure can! Replace the eggs with 2 “flax eggs” and use your favorite plant-based yogurt. Just remember, though, when you change the ingredients of a recipe that the end product also changes. These blueberry muffins will still taste amazing, but might be a bit denser with vegan-friendly replacements.

Blue berry avocado muffins cooling in the muffin tin after baking.

Tips for the best avocado muffin

  • Make sure the avocados is ripe. For best results, your avocado should feel firm when your give it soft squeeze, but have a little give to it. Also, the stem pulls away easily and flesh is green underneath. Both of these are indications of a ripe avocado. You can use an overripe one too, but an underripe avocado will leave these muffins dry
  • Let the muffins cool in the pan for at least 10 minutes. Muffins continue to bake even after they are removed from the oven and will firm up as they sit.
  • Use parchment paper muffin liners. I love this brand and find they are the best for easy peeling muffin liners. Another great (no waste) option is silicone muffin liners.
  • Don’t over mix. This can lead to super dense avocado muffins.

Other avocado-loaded recipes

  • Chocolate Avocado Mousse (vegan)
  • Paleo Avocado Chocolate Bread
  • Easy Avocado Spinach Pesto
  • 5-Minute Zucchini Avocado Dip
  • Chocolate Avocado Strawberry Muffins

Did you try these avocado muffins and now you’re hungry for more? 

Sign up so that my newsletter is delivered straight to your inbox. And be sure to follow me on Facebook, Pinterest and Instagram for all kinds of veggie-loaded living ideas!

A blueberry avocado muffin cut in a half and being held in a hand.
Print Recipe
4.88 from 8 votes

Blueberry Avocado Muffins

These Blueberry Avocado Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!
Prep Time10 mins
Cook Time18 mins
Course: Breakfast
Cuisine: American
Keyword: avocado muffins, avocado recipes, blueberry muffins
Servings: 12
Calories: 147kcal
Author: Taesha Butler

Equipment

  • Blender
  • Muffin tin

Ingredients 

  • 2 cups white whole wheat flour*
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon fine salt
  • 1 teaspoon cinnamon
  • 1 large ripe avocado cut in half and pit removed
  • 1/2 cup unsweetened applesauce
  • 2 large eggs
  • 1/3 cup maple syrup or honey
  • 1/3 cup plain Greek yogurt**
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries or wild frozen blueberries (not defrosted), plus extra for the top

Instructions 

  •  Preheat oven to 400 ℉ Line a standard muffin tin with paper liners, silicone liners, or grease well with oil.
  •  In a large bowl, whisk the flour, baking powder, baking soda, salt, and cinnamon together until well combined.
  • Using a spoon, scoop the avocado flesh into a blender or food processor. Add applesauce, eggs, maple syrup/honey, yogurt, and vanilla. Blend until smooth.
  • Pour wet ingredients into the bowl with the flour mixture. Stir with a large spoon or spatula until no dry flour remains. Do not over mix!
  • Gently fold in the blueberries.
  • Scoop batter into the muffin tin then press a few more berries into the top of each muffin.
  • Bake until cooked through and golden brown, about 16 to 18 minutes.
  • Cool in the pan for 10 minutes then transfer muffins to a cooling rack. Muffins can be stored, covered, at room temperature for 2 days, refrigerated for 5 days, or frozen for up to 2 months.

Notes

*You can use regular whole wheat flour, a mixture of all-purpose and whole wheat flour, or all all-purpose flour. For a gluten-free muffin, use a cup-for-cup style gluten-free flour blend.
 
**You can use regular plain yogurt, but the muffins might not be as fluffy. For a dairy-free muffin, use a vegan yogurt such as plain coconut yogurt.
 
To be egg free, substitute with flax “eggs”: Mix 2 tablespoons of ground flax seed with 6 tablespoons of water. Set aside to thicken for 5 minutes.

Nutrition

Serving: 1muffin | Calories: 147kcal | Carbohydrates: 25g | Protein: 5g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 194mg | Potassium: 162mg | Fiber: 4g | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg

The nutritional information is provided as an estimate only and may vary based on the product type, servings and other factors. If you are following a diet, please consult with a professional nutritionist or your doctor. Stay healthy!

Sharing is caring!

978 shares
  • Share25
  • Tweet

Filed Under: Meal Prep, Muffins, Snacks, Vegetarian Tagged With: avocado

Previous Post: « Roasted Cauliflower
Next Post: Gluten Free “Superhero” Waffles »

Reader Interactions

    Leave a comment & rate this recipe Cancel reply

    Did you make this recipe? So good, right? It would mean the world to me if you left a comment and star rating so that more people can see how delicious veggie-loading can be. Plus, it helps me to see what recipes you are all loving so I can make more like them.

    Thanks for taking the time to share your feedback.

    Recipe Rating




    Comments

  1. Allison Gladney

    March 30, 2021 at 6:26 pm

    5 stars
    These look amazing and I can’t wait to try! I’m wondering if you or anyone else has tried them with almond flour? Thank you for another wonderful recipe!!

    Reply
    • Taesha

      March 30, 2021 at 7:45 pm

      I haven’t tried these with almond flour but I bet if you replaced the banana in this recipe with some avocado….it might work!
      https://thenaturalnurturer.com/paleo-blueberry-banana-muffins/

      Reply
  2. Deb

    December 9, 2021 at 11:25 pm

    Florida avocados are so big….how much do I use for your recipe?

    Reply
    • Taesha Butler

      December 10, 2021 at 12:07 pm

      I would say roughly 1 cup

      Reply
  3. Sabrina Sassone

    February 6, 2022 at 8:51 pm

    Can you use oat flour ?

    Reply
    • Taesha Butler

      February 7, 2022 at 12:06 pm

      I haven’t tried these muffins with oat flour , but it might work. I find that oat flour makes for a much denser muffin, so just and FYI

      Reply
  4. Alyson Thalhimer

    August 15, 2022 at 4:36 pm

    Can you add protein powder (whey or collagen) to this recipe?

    Reply
    • Taesha Butler

      August 16, 2022 at 7:13 am

      You can!

      Reply
  5. Lily

    August 16, 2022 at 5:38 pm

    5 stars
    In general for your muffin recipes, can they be adjusted to be a loaf or bread recipe? How would you change the baking temp and time? Just wondering because I’m running low on muffin liners. Thank you!

    Reply
    • Taesha Butler

      August 17, 2022 at 9:32 am

      In general, yes. Not all of them have been tested as a loaf, but I find most muffin recipes can be baked as a loaf. I would say keep the temperature the same but bake for somewhere between 45 minutes to 50 minutes or until a toothpick inserted into the middle of the loaf comes out clean. Let it cool for a while, since baked goods continue to bake and firm up after being removed from the oven….and is is extra true for thick bakes like loaves.

      Reply
  6. Dawn

    December 5, 2022 at 10:38 am

    I made these last night and they were really good. They looked beautiful coming out of the oven too. One thing I really love about your site and recipes is that you offer alternatives for those who have allergies or food intolerances. My DIL has crohns and basically eats lots of fruits and vegetables because they are safe, comfortable foods for her. Last night, I think she ate two muffins at dinner and then when we all had dessert, she had another muffin for her “dessert”. I turn to your recipes a lot when I know she’s coming over and we all love them.

    Reply
    • Taesha Butler

      December 5, 2022 at 4:48 pm

      That warms my heart so much, Dawn! I’m so delighted I can help. Thank you for sharing.

      Reply
  7. Luana Tapernoux

    February 11, 2023 at 8:03 pm

    4 stars
    Hi Taesha!
    Thanks so much for this yummy recipe!
    I used whole wheat flour, honey, & non-fat Greek yogurt (which were different from listed ingredients). My husband ate 2 muffins! Yum! They were moist!
    Luana T

    Reply
    • Taesha Butler

      February 12, 2023 at 8:34 am

      So glad you enjoyed them, Luana!

      Reply

Primary Sidebar

Hi! I'm Taesha! I help busy people fall in love with healthy eating with my simple, family-friendly, veggie-loaded recipes. I believe vegetables can and SHOULD be delicious. Here, let me show you how!

  • Email
  • Facebook
  • Instagram
  • Pinterest

Categories

Newsletter

Subscribe to our email list.

Never miss a new veggie-loaded recipe or natural living rambling.

Once you have subscribed, you will receive an email asking you to confirm. Please click "yes" and you'll be added to my list. And just my list. Your privacy is important and I totally respect it. I won't be sharing your email with anyone else....no matter how nicely they ask.

Footer

As seen in…

As seen in brand wall collage

  • Facebook
  • Instagram
  • Pinterest

© 2023 The Natural Nurturer - Privacy Policy - Accessibility Policy - Support by Foodie Digital

  • 25