Blueberry sweet potato muffins! Loaded with mashed sweet potato and bursting with juicy blueberries. Healthy, moist, and delicious.

Berry season is coming! And I couldn’t be more excited. Don’t get me wrong, I love cozy winter foods and all, but I’m about done with all the oranges and apples already. I’m dreaming about those juicy berries….

OK… so I may be jumping the gun a tiny bit. It is only March. But I really couldn’t help myself. I walked into the local Whole Foods and saw the organic blueberries sitting there calling my name. I just had to do it.

And I couldn’t be happier. Because now I have a new favorite muffin obsession.

What’s not to love? Healthy muffins wholesome enough to eat for breakfast and tasty enough to bring the whole crew running when they pop out of the oven. While we mostly eat good quality protein and vegetables around here, there is a place for healthy baked goods in my kitchen, especially when they are loaded with good protein from eggs and almond flour as well as all the nourishing goodness of sweet potatoes and blueberries. It’s an easy and super yummy way to sneak some more veggies in, for sure! And as always, gluten and grain free, paleo, and dairy free (if you use coconut oil.)

Plus, I’m that mom that likes to have all the kids over at our house. I tend to make sure that I always have a little something to share with the hungry kiddos. And these blueberry sweet potato muffins were just the thing this week. They didn’t last long. And I feel good about serving healthy, wholesome snacks that everyone enjoys.

Let’s talk substitutions for a sec. I always get tons of questions when I post baking recipes. My favorite grain free and paleo flour combo is almond flour + arrowroot powder + coconut flour. It yields the flavor and texture that I adore in baked goods. If you don’t have or prefer not to use arrowroot powder, you can sub tapioca powder or you can simply leave it out and just add in 1/4 cup more almond flour. I usually use maple syrup in my recipes, feel free to use any sweetener that makes you happy. If you go with a dry sweetener, be sure to add 1/4 cup of milk of any kind.

And lastly, because I know someone is going to want to know, I have not tried this recipe with an egg replacer. I have to admit that I’ve been playing around with both chia and flax eggs and haven’t quite been able to get it right. My baked good always wind up heavy and dense. But I’ll keep trying. Please share any amazing egg free baking recipes that are tried and true. I’d love to learn more.

So go ahead, whether you’re meal prepping for your week, making snacks for your kids and their little friends, or planning a big brunch spread for the weekend, give this recipe a try. It will soon be on repeat just like it is at our house. Your people will thank you.

xo,

Katja

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$Blueberry Sweet Potato Muffins (gluten free and paleo) \ www.savorylotus.com$

Blueberry Sweet Potato Muffins (gluten free and paleo)

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Author: Katja from Savory Lotus
Prep Time: 10 minutes
Cook Time: 22 minutes
Total Time: 32 minutes
Yield: 12 regular muffins 1x

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Description

Healthy, moist , and delicious muffins loaded with mashed sweet potato and bursting with juicy blueberries. Gluten free. Grain free. Paleo.

Ingredients

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1 and 1/2 cups almond flour (I use THIS blanched brand)
1/2 cup arrowroot powder (like this)
2 tbsp coconut flour (I like THIS brand)
1 tsp baking soda
1/2 tsp salt
3 eggs
3/4 cup cooked and mashed sweet potato
1/4 cup butter, ghee, or coconut oil, melted
6 tbsp maple syrup
1 tsp vanilla extract
1 tsp apple cider vinegar (I like THIS raw brand)
1 cup blueberries , divided

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Instructions

Preheat oven to 350’F. Line a 12 cavity muffin tin with muffin liners.
Whisk together dry ingredients (almond flour, arrowroot, coconut flour, baking soda, and salt) and set aside.
In another bowl, whisk together wet ingredients (eggs, sweet potato, fat of choice, maple syrup, vanilla, and apple cider vinegar.)
Add wet to dry and mix until thoroughly combined. Gently fold in 3/4 cup of the blueberries. Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle. Top muffins with remaining 1/4 cup of blueberries.
Bake 22-24 minutes, until golden and firm to touch in the center. Cool on baking rack. Enjoy!

Notes

How to cook sweet potato: I like to bake mine covered in my Dutch oven on 400’F until soft, usually 45-55 minutes. They always come out perfectly soft and not dry at all. You can also just pop them on (whole and skin on) a baking sheet uncovered at 400’F until soft.