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.