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Sweet Potato Blueberry Muffins

by Nensi Beram
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Sweet Potato Blueberry Muffins

Recipe characteristics

  • Requires only one bowl
  • Super easy to make
  • Muffins are soft, moist, and full of flavors
  • The lemony flavor and the sweet, juicy blueberries complement each other perfectly
  • Serve for breakfast or as a snack throughout the week
  • Dietary requirements: vegan (dairy-free, egg-free), gluten-free, and soy-free

Notes on ingredients

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.
  • White rice flour: White rice flour is naturally gluten free, rich in carbohydrates and low in fat. 
  • Oat flour: Oat flour is a nutritious, unrefined flour that lends great texture to baked goods.
  • Almond flour: Almond flour is made from blanched (peeled) almonds and it is not the same as almond meal. Compared to almond meal, almond flour has a finer texture and lighter color. It adds texture and a subtle nutty flavor. 
  • Agave nectar: You can substitute it with maple syrup. 
  • Sweet potato puree: Sweet potatoes need to be baked and made into a puree in advance.  Check How to make sweet potato puree for instructions.
  • Coconut oil: When using coconut oil, make sure all the ingredients are at room temperature.
  • Rice milk: Substitute it with soy milk, oat milk or almond milk. Or, if not vegan, use regular milk.
  • Lemon juice + lemon zest: Both will add a delicious lemony flavor.
  • Blueberries: Fresh blueberries are best.

Sweet Potato Blueberry Muffins

How to make it

You can find a complete list of ingredients with exact amounts and instructions in the recipe card below.

NOTE: Batter and dough made with room temperature ingredients will yield the best results.

Step 1

Preheat oven to 180° C. Grease muffin tins with coconut oil.

Step 2

In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, and baking powder.

Step 3

Add rice milk, agave syrup, coconut oil, sweet potato puree, lemon juice, and lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.

Step 4

Gently fold in fresh blueberries into the batter.

Step 5

Spread the batter into prepared muffin tins and bake for approx. 25 minutes.

Step 6

Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. 

Sweet Potato Blueberry Muffins

Tips and how-tos

How to bake sweet potatoes
  • Preheat oven to 200°C.
  • Line a baking sheet with parchment paper.
  • Wash orange-flashed sweet potatoes thoroughly and pat them dry with a dishtowel.
  • Place on a baking sheet and bake for 40-50 minutes (depending on the size) or until sweet potatoes are fork-tender.
  • Check at 35 minutes by inserting a fork into the center. They should be soft. If not, return to the oven and check again in 10 minutes.
  • Let them cool down a bit before peeling.
How to make sweet potato puree
  • Place the skinless sweet potato flesh in a blender or food processor.
  • Process for 30 seconds, or until smooth (you may need to scrape the sides down a time or two to get all of the sweet potato pureed).
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Sweet Potato Blueberry Muffins
 
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Sweet Potato Blueberry Muffins

Sweet Potato Blueberry Muffins

Nensi Beram
Sweet Potato Blueberry Muffins are soft, moist, and full of flavors. Serve for breakfast or as a snack throughout the week.
Prep Time 20 minutes
Cook Time 25 minutes
Cuisine Gluten-free, Vegan
Servings 10
Calories 194 kcal

Ingredients
  

Instructions
 

  • Preheat oven to 180° C. Grease muffin tins with coconut oil.
  • In a large bowl, mix together dry ingredients: white rice flour, oat flour, almond flour, and baking powder.
  • Add rice milk, agave syrup, coconut oil, sweet potato puree (check How to make sweet potato puree for instructions), lemon juice, and lemon zest, and mix everything together with a hand mixer until properly combined. Adjust sweetness if needed.
  • Gently fold in fresh blueberries into the batter.
  • Spread the batter into prepared muffin tins and bake for approx. 25 minutes.
  • Make sure you let your muffins cool for at least 5-10 minutes before removing them from the tins. 
Did you make this recipe?Please leave a comment below and let us know how it was. We are very grateful for your feedback.

Nutrition facts

Nutrition Facts
Sweet Potato Blueberry Muffins
Serving Size
 
10
Amount per Serving
Calories
194
% Daily Value*
Fat
 
8
g
12
%
Sodium
 
96
mg
4
%
Carbohydrates
 
28
g
9
%
Fiber
 
2
g
8
%
Sugar
 
8
g
9
%
Protein
 
4
g
8
%

* The nutritional information provided is calculated automatically and should be used as an estimate.

Keyword gluten free blueberry muffins, healthy sweet potato muffins

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