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, and 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

Wondering what to do when you have leftover avocado? Check out How to Store Avocados (Ripe, Unripe & Already Cut) for my best tips and tricks to get the most out of your produce!

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 you give it a 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

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

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A blueberry avocado muffin cut in a half and being held in a hand.
4.89 from 9 votes

Blueberry Avocado Muffins

Yield: 12
Prep Time: 10 minutes
Cook Time: 18 minutes
Cuisine: American
Course: Breakfast
Author: Taesha Butler
These Blueberry Avocado Muffins are easy to make, loaded with good-for-you ingredients, and the perfect healthy breakfast or snack!
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Ingredients
 

  • 2 cups white whole wheat flour*
  • 1 teaspoon baking powder
  • ½ teaspoon baking soda
  • ½ teaspoon fine salt
  • 1 teaspoon cinnamon
  • 1 large ripe avocado, cut in half and pit removed
  • ½ cup unsweetened applesauce
  • 2 large eggs
  • ⅓ cup maple syrup or honey
  • ⅓ cup plain Greek yogurt**
  • 2 teaspoons vanilla extract
  • 1 cup fresh blueberries , or wild frozen blueberries (not defrosted), plus extra for the top

Equipment

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.
Serving: 1muffin, Calories: 147kcal, Carbohydrates: 25g, Protein: 5g, Fat: 4g, Saturated Fat: 1g, Polyunsaturated Fat: 0.5g, Monounsaturated Fat: 2g, Trans Fat: 0.003g, Cholesterol: 31mg, Sodium: 194mg, Potassium: 162mg, Fiber: 4g, Sugar: 8g, Vitamin A: 80IU, Vitamin C: 3mg, Calcium: 58mg, Iron: 1mg