Preheat oven to 375 degrees F. Line a muffin tin with 12 paper liners. Spray each tin with oil.
In a medium bowl, combine whole wheat flour, baking powder, baking soda, cinnamon and salt. Set aside.
In a large bowl, scoop out the seeded avocado and blend well with a hand mixer. Beat until almost smooth. Add sugar and beat until well blended.
Add the egg to this mix, beating until completely blended. Add the vanilla and the yogurt and again mix well.
Take the flour mixture and gently add little amount at a time and mix well with a blender until combined.
Bring the mix to your desired consistency. Gently fold in the blueberries.
Using a spoon, pour the batter in the 12 cups, filling 2/3 way to the top.
Serve warm or at room temperature.