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

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.
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.
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.
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
- 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?
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Blueberry Avocado Muffins
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
- Muffin tin
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.
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!!
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/
Florida avocados are so big….how much do I use for your recipe?
I would say roughly 1 cup
Can you use oat flour ?
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
Can you add protein powder (whey or collagen) to this recipe?
You can!
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!
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.
Thanks for a great recipe! I’ve just made my third batch of these muffins. I add a few hemp seeds to the mix for a few extra nutrients.
I freeze for school lunch boxes and they thaw in the lunch box great. This recipe is a family fav.
So happy to hear that, Cass!
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.
That warms my heart so much, Dawn! I’m so delighted I can help. Thank you for sharing.
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
So glad you enjoyed them, Luana!