Preheat the oven to 375 degrees F. Line the muffin pan with 12 paper liners. Spray each tin with oil or cooking spray.
Mix the dry ingredients like whole wheat flour, baking powder, baking soda, cinnamon, and salt in a medium bowl. Set aside.
In a large bowl, scoop out the seeded avocado and blend well with a hand mixer at medium speed. Beat until almost smooth. Add sugar and beat until well blended.
Add the egg to this avocado mixture, beating until completely blended. Add the vanilla and the yogurt and mix well again.
Take the flour mixture and gently add a small amount at a time and mix well with the wet ingredients in a blender until combined.
Bring the mix to your desired consistency. Gently fold in the blueberries.
Pour the batter into the 12 muffin cups, filling 2/3 to the top.
Bake for 25-30 minutes or until a wooden toothpick comes out clean. Cool the pan on a rack for 5 minutes before removing it from the oven.
Serve warm or at room temperature.