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5 from 3 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



  • 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


  •  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.


*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 | Trans Fat: 1g | Cholesterol: 31mg | Sodium: 194mg | Potassium: 162mg | Fiber: 4g | Sugar: 8g | Vitamin A: 80IU | Vitamin C: 3mg | Calcium: 58mg | Iron: 1mg