Delicious, flavorful muffins full of luscious fresh blueberries that you can make in a snap.
Preheat oven to 350˚F (177˚C)
Coat a 12 cup muffin pan with nonstick vegetable spray/butter or line with muffin liners.
Sift flour, add baking powder and salt in a medium-sized bowl. Add the blueberries and gently toss. By coating the blueberries with flour, you can prevent them from sinking to the bottom of the muffins.
In another bowl, mix together sugar, yogurt, mashed avocado, melted butter, and egg. Stir with a wooden spoon to combine.
Add the wet ingredients to the blueberry and flour mixture. In few turns as possible stir to combine. Do not beat.
Divide the batter equally using a small ice cream scoop or tablespoon.
Bake in the preheated oven for 22 to 25 minutes until golden brown and a cake tester inserted in the center of the muffins comes out clean.
Cool on wire racks. When you cut into the muffin, the crumb should be small and cakelike.