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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291 comments on “Blueberry Avocado Muffins”

  1. Pingback: Back-to-school Snack Ideas - Crunchy Creamy Sweet

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

  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,

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  5. 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!!

  6. 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.

  7. 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!

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

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

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  14. 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!

  15. 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?



  16. 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!

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

  18. 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! 

  19. 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!

  20. 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!

  21. 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. : )

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  23. 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.

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  26. 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! : )

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  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!

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  43. 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!

  44. 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? :)

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  46. 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. :)

  47. 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! :)

  48. 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!

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