Sweet potato muffins with blueberries

Sweet potato muffins with blueberries

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!

Sweet potato muffins with blueberries

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?!

Sweet potato muffins with blueberries

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.

Sweet potato muffins with blueberries

Sweet potato muffins with blueberries

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…

Sweet potato muffins with blueberries

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!

Sweet potato muffins with blueberries

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.

Sweet potato muffins with blueberries

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

Sweet potato muffins with blueberries

Sweet potato muffins with blueberries

These Blueberry Sweet Potato Muffins are super healthy, sweet, extremely moist, incredibly easy to make, and of course vegan!

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Course: Breakfast, dessert, snack

Kitchen: American

Preparation time: 10 min

Time to cook: 10 min

Total time: 55 min

Portions: 12 portions


For the sweet potato muffins:


  • In a medium saucepan, bring water to a boil and cook the sweet potatoes until tender. This will take about 10 minutes.

  • Drain them and put them together with the almond milk in a food processor and blend until smooth.

  • In a medium bowl, combine the flour, sugar, baking powder, vanilla, cinnamon and salt and add to the sweet potato mixture. Stir with a wooden spoon until combined.

  • Add the blueberries and use a spatula or spoon to gently fold the blueberries into the sweet potato muffin batter. Bake at 180°C for about 25-30 minutes depending on your oven.

  • Let them cool for about half an hour and serve them with homemade coconut whipped cream (instructions in the text above) and fresh berries. Enjoy!

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