Sweet Potato Blueberry Muffins
Alden Elizabeth
Moist, tender, sweet potato muffins bursting with blueberries
Prep Time 15 minutes mins
Cook Time 15 minutes mins
Sweet Potato Prep 40 minutes mins
Total Time 1 hour hr 10 minutes mins
Course bread, breakfast, snack
Cuisine American
Servings 18 muffins
Calories 215 kcal
Muffins
- 2 cups all purpose flour , 2 cups almond flour can be substituted
- ¾ cup milk whole or 2%
- 1½ cup mashed sweet potato about 2 medium/large sweet potatoes
- ¼ teaspoon baking soda
- 2½ teaspoon baking powder
- 5½ tablespoons butter, cut into large chunks
- ¾ cup maple sugar, brown sugar or coconut sugar can be substituted
- 1½ teaspoons vanilla extract
- 1 egg, beaten, if using almond flour 2 eggs
- 1½ cup fresh or frozen blueberries, rinsed and blotted dry thaw if using frozen
If using whole sweet potatoes, poke about 9 holes in the skin, coat with oil and bake (45-50 minutes) or air fry (35-40 minutes) at 400°F until the centers are soft. Allow to cool, peel and mash with a fork.
Preheat the oven to 400°F and grease or line your muffin tins.
Combine the flour, sugar of choice, baking soda and baking powder into a medium sized mixing bowl and whisk thoroughly to combine.
In a microwave safe measuring cup, melt the butter in the microwave using 15-30 second intervals, just until melted. Combine the melted butter with the milk, followed by the beaten egg, vanilla, and mashed sweet potato.
Make a well in the center of the dry ingredients and pour the wet ingredients into the well. Using a rubber spatula, fold the dry ingredients and the wet ingredients until just combined. Do not over mix.
Use a large spring loaded cookie scoop to fill muffin wells.
Bake for 14-18 minutes until the tops are domed and a toothpick comes out clean.
Canned sweet potato puree will work, however, make sure it's pure sweet potato, no added sugar.
As noted in recipe, if substituting almond flour, add 1 additional egg
Serving: 1muffinCalories: 215kcalCarbohydrates: 36gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.4gMonounsaturated Fat: 2gTrans Fat: 0.2gCholesterol: 29mgSodium: 175mgPotassium: 163mgFiber: 2gSugar: 16gVitamin A: 2573IUVitamin C: 2mgCalcium: 94mgIron: 2mg
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