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sweet potato blueberry muffins

Sweet Potato Blueberry Muffins

Alden Elizabeth
Moist, tender, sweet potato muffins bursting with blueberries
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Prep Time 15 minutes
Cook Time 15 minutes
Sweet Potato Prep 40 minutes
Total Time 1 hour 10 minutes
Course bread, breakfast, snack
Cuisine American
Servings 18 muffins
Calories 215 kcal

Equipment

Ingredients
  

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

Instructions
 

  • 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.

Notes

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

Nutrition

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
Keyword fall recipe, muffin, muffin recipe, sweet potato blueberry, sweet potato muffin, sweet potato muffin recipe
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