When I made these sweet potato blueberry muffins the other morning, I almost felt like I was cheating on summer by using sweet potato. Blueberries are the epitome of the season in my opinion. I pick up a pint during our weekly trips to the farmers market. Sweet potatoes are no where to be found as they wouldn’t be making an appearance until the fall. As a root vegetable, they are a grounding food, filled with comforting carbohydrates to prepare you physically and energetically for the cooler months ahead. In our modern day food environment however, we have the ability to find any food year ’round, especially when it comes in a can. I had recently purchased a can of organic sweet potato puree, and I was determined to use it.
When I did a quick Google search for sweet potato baking recipes, I soon discovered pairing the puree with blueberries was a thing, so I wrote my own recipe. I remembered what I had written in my own cookbook – about fruit and vegetable purees providing moisture and volume to gluten-free and plant-based baking. While using sweet potato in a summer muffin might not initially come to mind, it worked beautifully.
My 13-month-old loves them as well, which is always a win in my book. Enjoy a muffin as a quick breakfast or snack, add a pat of grass-fed butter or dollop of your favorite nut butter, or enjoy alongside your favorite yogurt. You can’t go wrong!
Sweet Potato Blueberry Muffins {Grain-Free, Paleo}
Equipment
- muffin tin
- hand mixer or stand mixer
Ingredients
- 1 1/2 cups almond flour
- 1/4 cup coconut flour
- 2 tablespoons tapioca starch or arrowroot starch
- 2 teaspoons cinnamon
- 1 teaspoon baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon sea salt
- 2 eggs, beaten
- 3/4 cup sweet potato puree from the can
- 1/4 cup almond milk or dairy-free milk of choice
- 1/4 cup maple syrup or coconut nectar
- 1 teaspoon vanilla extract
- 3/4 – 1 cup fresh blueberries
Instructions
- Preheat the oven to 350 degrees. Line a muffin tin with liners.
- In a large bowl or stand mixer, combine the almond flour, coconut flour, tapioca or arrowroot starch, cinnamon, baking powder, baking soda, and sea salt. Stir to blend.
- In a separate medium bowl, whisk together the eggs, sweet potato puree, almond milk, maple syrup or coconut nectar, and vanilla extract.
- Pour the wet ingredients into the bowl with the flour mixture and beat until a batter is formed. Fold in the blueberries. Allow the batter to rest in the bowl for 10 minutes.
- Divide the batter evenly between the muffin cups, filling them about two-thirds to three-fourths to the top. Bake 20 to 24 minutes, or until a toothpick comes out clean. Allow the muffins to cool in the muffin tin, about 30 minutes, before transferring them to a wire rack to cool completely.
Notes
