Sweet potato muffins with blueberries

Published: May 11, 2016 · Modified: June 19, 2018 Of Theirs · This post may contain affiliate links · 31 comments

I have a few recipes that I make over and over and never get tired of them. This blueberry sweet potato muffin recipe is definitely one of them! They are super healthy, Sweet, extremely humidincredibly easy to doand naturally vegan!

If you’ve been following my blog for a while, you probably know that I love cooking with crazy ingredients. Black Bean Brownies? Oh yeah totally! Chocolate hazelnut donuts with red beans? Count me in! Chocolate Peanut Butter Zucchini Muffins? Absolutely! So why not use sweet potatoes for baking?!

I made them for the first time years ago and over time I gradually changed the recipe until I was totally satisfied. The best thing is that you don’t need any weird ingredients to make these sweet potato muffins. You probably have everything you need in your pantry anyway. All you need is about two sweet potatoes, flour (I used spelled flour, but any other flour is fine), cinnamon, baking powder, vanilla, sugar (most of the time, I stick with cane, coconut sugar or maple syrup), vegetable milk and a drizzle of oil. I usually use almond milk for baking, but I also choose oat or soy milk every now and then and it works just as well.

This time I added blueberries, but sweet muffins are also excellent with cherries or raspberries. I’ve made these for several birthday parties before and they were always a hit great success. Unfortunately muffins and other sweets always run out too quickly! Or maybe it’s just us who go crazy for these little delicacies. We had two leftover muffins Sunday night and when we went to bed that night we actually talked about how awesome it is to have these muffins waiting for us for breakfast. Haha! Yes, I guess we like food a lot, don’t we?! Oh how I wish I had them every morning! I mean, eating muffins for breakfast still feels a little weird sometimes, but when they’re this healthy, it’s totally fine! I still can’t believe I hated cooking. A lot has changed in the last two years…

So… Back to the recipe: To make these sweet potato muffins you first need to cut the peeled sweet potatoes into chunks and cook them until they’re super tender. This will take about 10 minutes. Combine the flour with the vanilla, cinnamon, sugar and baking powder in a medium bowl and puree the cooked sweet potato together with the milk in a food processor. Add it to the flour mixture and add the blueberries. Bake for about 25-30 minutes and you’re good to go!

We enjoyed these little beauties with a few on top of coconut whipped cream, but they are also excellent on their own! To make coconut whipped cream, simply place a can of full-fat coconut milk in the refrigerator for a couple of hours until it’s really thick or even stiff. Then just beat it with a mixer until it is creamy and frothy. This time I didn’t add any kind of sweetener because I really like the coconut flavor on its own, but of course you can also add some powdered sugar or agave if you like. If you’re looking for a detailed tutorial on how to make coconut whipped cream, check it out this post by the Minimalist Baker.

I hope you enjoy this blueberry sweet potato muffin recipe! If you try, please let me know how you liked the muffins.

Have a good week! xx