Gimme Some Oven

Blueberry Avocado Muffins

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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 |

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Blueberry Avocado Muffins

  • Prep Time: 10 minutes
  • Cook Time: 30 minutes
  • Total Time: 40 minutes
  • Yield: 12 -15 muffins 1x


These Blueberry Avocado Muffins are made with an extra delicious hint of “green”!



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:

  1. Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners.
  2. 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:

  1. Whisk together all ingredients until combined and mixture is crumbly.

Avocado Blueberry Muffins Recipe |

Avocado Blueberry Muffins Recipe |

Avocado Blueberry Muffins Recipe |

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178 comments on “Blueberry Avocado Muffins”

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

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

  3. 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!

  4. 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

  5. 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.

  6. 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.

    • 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!

  7. 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!

  8. 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!!!

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

  10. Could I use Almond flour or Coconut flour?

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

    • Hi Melissa,

      I actually am not an expert in high altitude baking, but here is a site I recommend:


  12. 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 :)

  13. Would frozen blueberries work with this recipe ?

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


  14. 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 ?

    • Hi Louiza,

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


  15. 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!

  16. 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

    • 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?

  17. 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

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

  19. 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!

    • 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!


  20. 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!

  21. 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.

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

  23. 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,

  24. 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!!

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


    • 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.

  26. I made these this morning and, while delicious, they sank in the middle and were a bit mushy. I think my avocado may have been larger than the one you used (since I followed the rest of the recipe to a T and just bought new baking soda & powder). Could you update to include a measurement for the avocado? Thanks!

  27. I just made these for my two year old and they are a hit! So yummy!!!

  28. Made these today with chocolate chips and walnuts and they turned out fabulously! 

  29. Love love love these! Make them knce a month. Also for anyone who calorie counts, I added these up and they are about 150-160 calls per muffin! Thanks for the recipe!

  30. Hello!
    I just made these because I love using avocados in different ways and I wanted to try this out. They turned out ok. They definitely don’t look like yours, but that’s to be a little expected. I was just curious, my batter was super sticky and I was just wondering if that’s how it should be? I followed the recipe, so I don’t think I did anything wrong, the batter was just a little difficult to work with. So, I guess I would like to know if your batter is super sticky and thick and if there’s something I can do to fix it?



  31. I just made these and didn’t have enough Greek yogurt and substituted about half regular yogurt.  Also didn’t have enough fresh berries and added some thawed, drained frozen berries.  Also made with gluten-free flour. These muffins are so delicious.  Super moist,  almost fudgy in the richness and texture.  I thought I would have to freeze them but I think they’ll get eaten up quickly!

  32. BONNY – You can also use sour cream as a substitute for Greek Yogurt. Not as healthy but still works!!! :) 

  33. Has anyone frozen the muffins after baking? 
    Also, if I wanted to use whole wheat flour, is it the same amount that the recipe calls for? 
    I’m going to make these this weekend as soon as my avacados are ripe! 

  34. Do you know how many carbs these muffins would have?  I have gestational diabetes and have to count my carbs.  I would really like to give these a try but would need to know the carb count! 

    • Hey Jessica, I’m so sorry but we currently are not publishing nutrition facts on the site. The nutrition calculators available are not 100% accurate, and we never want to publish anything that might be misleading. However, a lot of our readers love the My Fitness Pal nutrition calculator, so feel free to try that for an estimate. All that being said, I’d guess that the carb content in these is rather high because they aren’t gluten-free, and they’re a baked good. I just don’t have any numbers for you. Sorry, and I hope that was somewhat helpful!

  35. Could i do Whole Wheat flour or use Honey instead of sugar?

    • Hi Lindsey! Yes, you can do this with whole wheat flour and honey instead. However, keep in mind the more whole wheat flour you use, the more dense and sturdy your muffins will be, so you may not want to use all whole wheat flour. I would do half and half, or maybe 1 1/2 cups of all-purpose, and 1/2 cup of whole wheat. As for the honey instead of the sugar, you should only need about a 1/2 cup since it’s sweeter than sugar. Hope that helps, let me know how these work out for you!

  36. Hi, what do you suggest for making these gluten free? I have almond and coconut flour but I’m not sure how much to substitute for regular sugar.

    • Hi Hillary! I haven’t tried these GF, but you wanted to try them with coconut flour, just remember it is really dense and absorbent, so you’ll only need about 1/2 cup total in this recipe (the usual rule of thumb is 1/4 cup per cup of all purpose/wheat flour). I hope this was helpful! If you’re nervous about it, just try doing half the batch as an experiment. : )

  37. The pictures look delicious and I’m always eager to try new recipes and I took on the task with gusto, BUT…. mine came out horribly! The batter came out more like a dough but I just  figured it was fine and baked them anyway- it didn’t get better. They rose beautifully and looked really good but when I tore one open it was all doughy still. I’m super bummed… :(

    • Oh no! So sorry to hear that. I’m not quite sure what happened, because the batter shouldn’t be too dough-y.

  38. Made a “clean-eating” version of this. Subbed in whole-wheat flour for the all-purpose and 1/2 cup maple syrup for the sugar. I also forwent the struesel topping (as tempting as it was to make!). I got the sticky batter others have mentioned and they baked up great! Not awfully sweet, but I did replace the sugar with maple syrup (tends to make recipes less sweet in my opinion, at least, compared to refined sugar) and wheat flour tends to have a bread-ier flavor. And I suppose we’re all used to the “cupcakes for breakfast” that get passed off as muffins these days. I quite like them–they’re moist and I imagine if I made them  as the recipe is written above, I’d polish off the whole batch on my own! I think the only thing I would recommend changing is doing an entire Haas avocado, and I can only speak to those using the wheat flour to replace the all-purpose. I only had a large Haas, so I used half of it (about 93g) for the recipe. I am a bit of an avocado fiend so I think I will definitely put in the whole one next time. I might also try making this with coconut flour next time I make it so that I can add a bit more of the syrup to it to sweeten it up a tad. I plugged this into a calorie calculator and, with the above changes (and no topping) the muffins are about 150 calories with 28g carbs (10g sugar, 4g fiber) and 5g protein per muffin (with 12 muffins). All said, this is a really solid recipe that is very flexible and lends itself well to different diets. Bravo!

    • Alex, thank you so much for sharing! We’re glad you were able to make these work as a “clean” version! : )

  39. I made these a couple days ago and I thought they were delicious! I shared them with the family and everyone loved them!  Thanks for the recipe!

  40. Ali, our family loved these muffins! I made them for a friend who just had a baby and doubled the batch so we could have some. Which was good for me, because they were so yummy I could have finished them myself. ;-) They’re wonderfully and surprisingly filling (perhaps because of the avocado?), and my kids, who normally eat a ton, didn’t need much else when they had them for breakfast. They finished up the last two this morning, and I’m heading back out to the grocery store to get more avocados to make another batch (and maybe experiment with some other fruits too!). Thanks for the recipe!

  41. I love baking with avocado, but usually use it in something chocolatey to hide the green, but these blueberry muffins look delicious and the slightly green hue is beautiful.  I will definitely try these, maybe add my own spin to the recipe with a little cornmeal. I’d love for you to check out how I’m baking with avocado at – there’s banana bread, brownies, double chocolate mini muffins and more! Enjoy.

    • Thanks Jen, we hope you love them as much as we do! What a great blog you have, and how wonderful of you to cook and bake so healthfully! Avocado really is an awesome baking weapon, isn’t it? :)

  42. These look absolutely amazing, and super healthy which is great because I’m trying to eat healthier! One question: could I use self raising flour rather than adding the baking powder and baking soda? Thanks in advance!

    • Thank you, we hope you enjoy them! And yes, you should be able to use self-rising flour instead of adding the leaveners. :)

  43. I just came across this because our neighbors avocado tree is exploding with fruit this summer!  Definitely saving! I’ve made guacamole, smoothies, and now these muffins! They came out perfect! The only change that I made was that I used almond extract instead of vanilla because I was out. The avocados are the ‘Florida’ variety not Hass, so they are a little bit bigger (maybe why the batter wasn’t too sticky) and the egg was from one of our backyard hens. Thanks for sharing!

    • How cool to live next door to an avocado tree, we are SO envious! We’re happy to hear you enjoyed the muffins, thanks for sharing! :)

  44. Ali!
    I loved your recipe so much I had to make it my own!!  I hope you don’t mind.  I am gluten and egg free, but still love my sweets.  Thanks for inspiring me!!  They turned out great!!

    • Ashley, we’re glad you enjoyed these, and that you were able to adjust the ingredients and make them your own!

  45. I made these 3 weeks ago and it was amazing. However I made them yesterday and today again it didn’t turn up well like the first time. I followed all the steps and used everything it was mentioned. By any chance has the recipe changed? Just trying to figure out what went wrong? My batch was so dry and sticky unlike the first time I made … Thanks!

    • Hi Diana! That’s so strange, as the recipe hasn’t changed! We can’t figure out why they would have turned out dry and sticky at the same time. Could it be the types of avocados you used? Were they both similar in ripeness/texture? Maybe the one you used the first time around was a bit riper? Anyway, we’re sorry they didn’t turn out for you the second time around. Other than the avocado, we can’t really figure this out. :/

  46. I followed each step and ingredient, is there any reason why my battered is so sticky and my muffins are so hard and dry ? 

  47. Thank you for the amazing recipe!!  I love substituting oil for the avocado and the outcome is delish! Nice work.

  48. I love that the muffins have a greenish tint to them! I was surprised to see that was from only 1 avocado. I think I’m going to make these for Christmas brunch :)

  49. I made these yesterday and was wondering why the batter came out soo thick and dry. My avocado wasn’t as ripe as it could have been but shouldn’t have made that much difference. I ended up adding about another whole cup of yogurt and another egg and was still extremely thick. Going to try little shorter baking time next time as my boss wants to try this recipe this week for a daycare full of 115 kids and staff. Hopeful.

    • Hi Janine! Thanks for giving these a try. We’re sorry they turned out on the dry end, that’s strange! Honestly the only thing we can think of is the avocado just not being ripe enough — that certainly could be the culprit. We’ve never had that problem. :/

  50. Can you substitute agave syrup for the sugar? Same amount? Thanks!

    • Hi Jennifer! Good question. For this, we would probably recommend using 1/3 cup + a little over 1/6 cup of agave. We hope you enjoy these! :)