Blueberry Avocado Muffins

July 12, 2013 by Ali

These blueberry avocado muffins are tasty, healthier, and surprisingly simple!

Avocado Blueberry Muffins |

I posted on Instagram yesterday that the #1 questions I seem to receive as a food blogger comes up almost weekly:

“What on earth do you do with all of that food you cook?!”

I tell them the answer is simple:

I share.

Avocado Blueberry Muffins |

It’s true that sharing is caring. But now that I’m a full-time food blogger usually cooking multiple recipes a day for the blog (or freelancing projects), I’ve learned that sharing is also pretty much essential. There is so much food coming out of this kitchen!!

To be sure, I always keep a portion or two of all recipes to sample and enjoy myself. But thankfully my loft building happens to be half full of hungry bachelors. (A definite score for this food blogger!) So when a new recipe is photographed and ready to go, all I have to do is send out a few texts until someone shows up at my door hungry with a little tupperware container to go. :)

It’s a total win-win!
Avocado Blueberry Muffins |

My other willing taste-testers are the guys at the coffee shop next door. Usually that means the guys who happen to be working at the time. But when I took a plateful of these blueberry avocado muffins over for taste-testing the other day, my friend Dane happened to be hanging out there with a friend saw them first and jumped at the chance to taste-test.

I warned him that there was something a little “different” about these muffins with the mysterious green hue, but he wasn’t deterred and dove in. Turns out that he and everyone else who tried these avocado muffins — myself included — loved them!

Avocado Blueberry Muffins Recipe |

I have to admit I was a little curious about how avocados would change a classic blueberry muffin. But after having baked with avocados before in brownies and cookies, I knew that they are a great substitute for oil and also lend hints of the creamy, delicious avocado flavor to any baked good. So I was excited to give these a try!

Avocado Blueberry Muffins Recipe |

Sure enough, these blueberry avocado muffins turned out to be completely wonderful. They were moist, light, and literally overflowing with fresh blueberries. And while the avocado flavor was not predominant in the least, I loved the little hint that came through with each bite. I also couldn’t resist and topped these with my favorite crumble for a little extra muffin-y sweetness.

SO good. And even more good for you, with all of that avocado in place of oil. I already can’t wait to make these again!

Avocado Blueberry Muffins Recipe |

Blueberry Avocado Muffins

Prep Time: 10 minutes

Cook Time: 30 minutes

Total Time: 40 minutes

Yield: 12-15 muffins


    Muffin Ingredients:
  • 2 cups all-purpose flour
  • 2 tsp. baking powder
  • 1/2 tsp. baking soda
  • 1/2 tsp. salt
  • 1/2 tsp. ground cinnamon (optional)
  • 1 ripe avocado, seeded and peeled
  • 3/4 cup sugar
  • 1 tsp. vanilla extract
  • 1 1/2 cups fresh blueberries
  • 1 egg
  • 1 cup Greek yogurt
  • Streusel Topping Ingredients:
  • 2 Tbsp. melted butter, slightly cooled
  • 2 Tbsp. all-purpose flour
  • 2 Tbsp. granulated sugar
  • 1/4 cup raw sugar


To Make The Muffins:

Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.

In a medium bowl, stir together flour, baking powder, baking soda, salt and cinnamon (optional). In a separate electric mixer mixing bowl, add avocado and beat on medium speed until smooth. Add sugar, and beat until well blended. Add egg, and continue beating until completely combined. Add vanilla and yogurt, beating until just combined. Add half of the flour mixture into the batter in two separate batches, beating until just combined. Gently fold in blueberries by hand. Spoon batter (or use a cookie scoop) into prepared muffin cups, and sprinkle with streusel topping. Bake for 25-30 minutes, or until a toothpick comes out clean. Cool for 5 minutes before removing.

To Make The Streusel Topping:

Whisk together all ingredients until combined and mixture is crumbly.

Avocado Blueberry Muffins Recipe |

Avocado Blueberry Muffins Recipe |

Avocado Blueberry Muffins Recipe |

About Ali

Ali Ebright is a freelance recipe developer and food writer/photographer, and blogs at Gimme Some Oven and Gimme Some Life. She also loves all things music, traveling near and far, actually making things from Pinterest, cozying up with a good book and her sweet pup, Henry, and spending time with a wonderful group of friends. Come say hello and follow Ali on Facebook, Twitter, Pinterest, Google+ & Instagram.

Leave a Reply


118 thoughts on “Blueberry Avocado Muffins

  1. I only have frozen blueberries…do I need to do anything differently to compensate?


    - Samantha

    • Just be sure to fold the blueberries in while they are still frozen. Their color may bleed into the muffins a bit. But otherwise, they will work well in place of fresh blueberries.

      - Ali

  2. I loved the look of these muffins and since I’m trying to get the whole family eating healthier versions of the food we love I figured let’s give it a shot. So glad I did!! These are great!! I used 100 calorie vanilla Greek yogurt, (2 small 5.3oz containers equals just over a cup), and frozen blueberries since that’s what I had in the house already. Instead of the recipes raw sugar topping I mixed together the butter, flour, and regular sugar called for then old fashioned oats for the top and it was great. The batter was thicker which worried me a little but they baked up wonderfully! Definitely a recipe to make again!!

    - Kristen

  3. Hey Ali,
    I will admit I was very skeptical about these muffins but they are amazing. I will definitely be making them again in the future and my 3 year old loves them which is a plus.
    Thanks for the great recipe,

    - Jessie

  4. I really wanted to like these, but they tasted awful. They tasted like avocados… Not sure what I was expecting.

    - Lauren

  5. I just made these this morning and they are so good! I used half whole wheat flour and only a half cup of sugar. Also, the batter was very thick so I used maybe 1/4 cup of milk or less to thin it a tiny bit. I only had 6oz of yogurt (I used french vanilla) so I had to use 2 oz of sour cream. I was too eager and didn’t let the butter cool so the topping wasn’t crumbly, but it made a kind of delicious crust on the muffins. These will be made again!
    Oh, also, the muffins weren’t exactly fluffy, but not dense or doughy. Lol I don’t know how to explain it, but they are moist and I love them.

    - Sarah

  6. I had been given a whole bagful of green avocados which all ripened at the same time after several days on my kitchen bench – and I wasn’t quite sure what to do with them. Then I came across your recipe and thought I’d give it a try. I didn’t have any blueberries, so instead of the Greek yoghurt I substituted it with Blueberry yoghurt, which has whole blueberries in it. I also added one Granny Smith apple, peeled and cubed. Other comments had recommended halving the sugar, so I used 1/2 cup raw caster sugar. I used one avocado which, when beaten until smooth, yielded half a cup. This is usually the amount of oil given in many muffin recipes, so it worked out well. Because I hadn’t made the Streusel Topping at the beginning, I quickly threw together some raw sugar, flour and Light Muscovado and mixed in butter at room temperature, not melted. This was because the muffin batter was already sitting there waiting to go into the oven and I didn’t want to leave it too long. Luckily, my hasty thrown-together Streusel Topping worked well!
    These muffins rose beautifully and tasted scrumptious. Thank you!

    - Anna

  7. I just made these today and my family and I love them!! We will definitely be making these again!

    Do you have any nutritional information for these, we are just curious!

    - Carly

    • Hey Carly!

      Yay – I’m so glad you like them! If you’re interested in nutrition facts, I refer people to, where you can calculate them at least somewhat accurately. I don’t have the tools to calculate with 100% accuracy, which is why I don’t post them on the site. Hope that helps!


      - Ali

  8. These look divine. Can’t wait to try them!

    - Laurel

  9. I don’t know what happened with my muffins but I had to cook them double the recommended cooking time and they still weren’t cooked all the way. The parts that were cooked were so chewy. Epic fail recipe, so disappointed

    - Crystal

  10. I sampled a taste of these at the annual Sunset Magazine Celebration Weekend from the California Avocado booth! They were fabulous. Then, when I saw your recipe, I thought it was kismet and had to try my hand at making them. I own a day spa and am always choosing things from your blog to try out for our clients to enjoy after a treatment with a cup of tea (the no bake energy bites have been my biggest hit so far).

    I just baked up a batch up and the batter turned very sticky and my muffins are chewy.

    How did I manage to mess up such a simple recipe? Any thoughts? Thanks

    - Krista

    • Oh no! I’m not sure what happened. The batter may be just a little sticky, but the muffins should be nice and fluffy. Were your ingredients (esp. the baking ingredients) fresh?

      - Ali

  11. Turned out great! Swapped the egg for a chia egg. Was a bit sweet for me so next time I will reduce the sugar amount!

    - Mansi

  12. Hello ! These look amazing I really want to try them but would it work if I only use baking soda instead of baking soda + baking powder ?

    - Louiza

    • Hi Louiza,

      The baking powder is pretty essential to helping them rise and fluff up, so I recommend using it if you can. :)


      - Ali

  13. Would frozen blueberries work with this recipe ?

    - Ashley

    • They will, although they will turn the muffins a little more purple. I would also recommend thawing them a bit before incorporating.


      - Ali

  14. I made these and they were a hit! I also replaced the flour with whole wheat flour completely and found that to be an amazing change; and although I did not change the regular granulated sugar for stevia, I also second the whole maybe cutting the sugar in half, they were quite sweet I must say!

    PS: Cassie, use Lactose Free Greek Yogurt 0% as a great substitute!
    Thanks for the recipe :)

    - Alex

  15. Hi, I live at high altitude (7,908 ft) any suggestions for adjusting?

    - melissa

  16. Could I use Almond flour or Coconut flour?

    - Roberta

  17. Hello~just wondering what kind of Greek yogurt do you use?

    - Maryum

  18. These were AMAZING!!!!!! Thank you for sharing! I used stevia in place of sugar, and whole wheat flour instead of all purpose flour to keep it as “clean” as possible. Still oh-my-goodness delicious!!!!! I would put only about half the amount of stevia next time, though. They are very sweet. But definitely a repeat coming soon!!!

    - Jaleigh

  19. I use vanilla almond milk instead of greek yogurt, and they turn out great! So yummy, very moist, and tasty! What a great idea to use avocado! Next time I’m going to try using half cup of white whole wheat flour and see what they would taste like.

    Thanks for the recipe!

    - Tadi

  20. Hi Ali,
    These look amazing, I love the use of avocados in sweets instead of butter, oil, etc.
    I would like to know if you have experienced freezing them.

    Thank you.
    PS: beautiful blog.

    - Silvia

    • Thanks, Silvia! And yes, you can freeze avocados. Just peel and pit then, and then store the meat in an airtight container so that no air is touching it to freeze. (I recommend using a ziplock bag, but if you’re using a plastic or glass storage container that has extra air in it, just cover the surface of the avocado securely with plastic wrap.) Good luck!

      - Ali

  21. Ali, these sound and look positively delicious. Next time we go to Costco, I’m going to buy some blueberries and divide them into small sandwich bags, for other uses, such as putting them on my cereal and baking. I’m looking forward to trying these and know the hubby will just love them. Thanks so much for posting this recipe.

    - Sylvia Anderson

  22. I am anxious to make the blueberry avocado muffins! They look delicious. Can you tell me, if I can use any yogurt, or must it be Greek yogurt? Also, can I use fat free yogurt?
    Thank you

    - Bonny

  23. OMG, these look amazing! I want to make these this weekend, because my daughter LOVES avocados and of course blueberries!
    PS – my daughter is 7 months pregnant and these would be healthy too!
    Thank you Pinterest, I found this yummy!

    - Deebi27

  24. These look amazing. Can you make them without the greek yogurt? Or is there a good replacer for it?

    - Mel

  25. Can you use apples in place of blueberries or blend in strawberries?

    - Monica

  26. I am going to try this recipe, it sure looks good but could you please let me know the nutrition facts?
    Thank you.

    - maria

  27. These muffins are wonderful, I haven’t had a muffin taste this good. The whole family has enjoyed them and they are all gone, so I guess I have to make some more. Thank you for posting it.

    - Patti

  28. Do you have a gluten free version to this, it sounds delicious. I am nursing my son and he is gluten intolerant. I am new to gluten free and am having a difficult time navigating this world. Any suggestions would be appreciated!

    - Mandy Joy

    • Sorry, I don’t have a GF substitution at this time. But stay tuned — more and more GF recipes are being added to the site each month. :)

      - Ali

  29. Kudos to you for trying something new! I can’t wait to make these!

    - Melissa

  30. Roughly what’s the weight for the avocado? Or in cups maybe? I’ve got two small ones need using up.

    - Hannah Jade

  31. Hi all,
    usually cookie recipes replace half the fat with avocado and add the other fat as well. You can use 1:1 ratio for substitution.
    I like this recipe bac. I don’t have to use butter or coconut oil. I replaced the yogurt and egg with 1 c. pureed tofu, and they came out fine, just not as green as in these photos. Next time , more avocados. Ciao!

    - dbcookie

  32. I made these mufffins today & wow they are amazing! great recipe!! :)

    - kayla

  33. Ali, is there a ratio you use for replacing oil with avocado in recipes? I’m wondering how I would go about determining how much avocado to use in some of my recipes. Thanks!

    - Angie

  34. Your recipe calls for one ripe avocado. Avocados come in different sizes even within the same variety so I Am looking for a weight or measurement of amount needed.can you help?

    - Kim

  35. Your recipe calls for one ripe avocado. Avocados come in different sizes even within the same variety so I Am looking for a weight or measurement of amount needed.can you help?

    - Kim

  36. What a great way to use avocado!

    - Kevin @ Closet Cooking

  37. Gorgeous! I wish I was your recipe tester!

    - carrian

  38. haha sharing is caring ;) I love passing out goodies that come from the kitchen! I love the idea of using avocado in these! I’d be ok with green muffins for that!

    - Angie @ Big Bear's Wife

  39. Wish I were there on the receiving end! These sound really good.

    - jamie @ green beans & grapefruit

  40. most people would think these are odd, but i can only imagine how creamy (and healthier) these muffins are!!! Looks phenomenal!

    - katie

  41. Oh my gosh!! Love this!

    - steph@stephsbitebybite

  42. Love that you baked with avocado!! Such a healthy way to bake!!

    - Liz @ The Lemon Bowl

  43. Yum! Love that they have avocado in them :)

    - Nessa

  44. I was so excited for these until I saw the Greek yogurt in them. I can’t do dairy, any idea for a non dairy sub for the yogurt?
    As is, these will be fabulous for my husband and son.

    - Cassie

  45. WOW! I made these this morning! The best muffin I have ever had…I will make chocolate chip for my daughter and I will try Morning glory with avacado!!!!!Thank you!

    - karoline

  46. These are FABULOUS. I love avo in baked goods. And I wish I had more people to share with! I eat way too much of what I bake. :)

    - Dorothy @ Crazy for Crust

  47. I like that muffin tin!

    - Rachel Budke

  48. Blueberries and avocados, great way to pair a few summer favorites that are healthy the muffins look amazing!

    - Shundara@SavyNaturalista

  49. I am really excited to try these! I have never heard of using avocado in baking b4. Makes sense though! thank you for sharing.
    I also wanted to ask you a photography question; what lens do you use, Ali? your pictures look fabulous. love the wide aperature ^_^

    - Bambie

  50. These are almost too pretty to eat! I love the avocado hidden in there!

    - Cassie | Bake Your Day

  51. they looks so delicious
    I love the bluberry and I love muffins
    Thank you for sharing

    - Sevimin Askanasi

  52. Ali they’re gorgeous! I made avo brownies this week and have a prewritten post for avo blueberry muffins and just saw these on pinterest. I love the crumb topping you used and that you worked in some Greek yogurt! They look wonderful!

    - Averie @ Averie Cooks

  53. These muffins look so good, I love the streusel topping!

    - Laura (Tutti Dolci)

  54. Could ww flour replace white?

    - kari

  55. Blueberry avocado?! Omg that sounds amazing!! I love the subtle green hint the avocado gives these muffins – they look so good!

    - Becca @ Amuse Your Bouche

  56. I wish I had a building full of people to share with! I might have to start dropping food off at the school come fall for the teachers! lol these muffins look incredible Ali!

    - Rachel @ Baked by Rachel

  57. I love all things avocado and all things muffin! I’m excited to mash them together in one breakfasty treat.

    - Lindsay @ The Live-In Kitchen

  58. This is the perfect example of why avocados are SO amazing! Seriously, who would ever think that you could bake with them? These muffins sound delicious :).

    - Hannah @ CleanEatingVeggieGirl

  59. Oh my goodness, these look amazing, Ali! I have GOT to get on this baking with avocados thing. I’m missing out!

    - Georgia @ The Comfort of Cooking

  60. I’ll take anything with avocados, those looks spectacular.

    - Jackie {The Beeroness}

  61. Can I adapt this using whole grains instead of all purpose flour? These look so delicious and seem very healthy. Love your creativeness!

    - Carolyn

  62. What a great swap for oil or butter – much healthier fats!

    - Laura@ FoodSnobSTL

  63. Oooh, these look good! Must try.

    - Jessica Ford

  64. These sound lovely! I really must try baking with avocado!

    - Amanda @ Once Upon a Recipe

  65. Mmm these sound like a dream!!

    - Katrina @ Warm Vanilla Sugar

  66. That muffin at the top is calling my name!

    - Jocelyn (Grandbaby Cakes)

  67. i absolutely love avocados in baked good. I bought a box of blueberries will have to try your muffins :)

    - Dixya @ Food, Pleasure, and Health

  68. I haven’t tried baking with avocados, but it seems like it’s the thing to do lately! Gotta give it a shot! These muffins look so gorgeous and MOIST! Holy yum.

    - Sophie

  69. What a great way to sneak in avocado to non-lovers. Dad-gum, you’ve done it again!

    - Heidi @foodiecrush

  70. These look gorgeous and sound great! My babies are eating avocados like crazy right now so I’ve always got some ripe ones on hand. I’ll have to try this!

    - Maegan @ The BakerMama

  71. These photos make me want to eat the screen!

    - Nancy P.@thebittersideofsweet

  72. Totally pinned! These look beautiful. Can’t wait to try them!

    - Mary Clay @ Cooking with the King

  73. Two words absolutely gorgeous!!!

    - Meagan @ A Zesty Bite

  74. Ohhhh love the subtle green tint! So cute and healthy too!

    - Jamie @lifelovelemons

  75. Gorgeous Ali!! I love avocado, blueberries and muffins!! I bet these are amazing!

    - Tieghan