Craving a healthy and delicious treat? These Sweet Potato Blueberry Muffins are a perfect snack or breakfast, combining natural sweetness with bursting blueberries. You’ll love how easy they are to make, offering a nutritious alternative to traditional muffins.
Key Ingredients & Substitutions:
- Cooked Sweet Potato: Use leftover baked sweet potato or steam one just for this. Pumpkin puree works as a substitute.
- Whole Wheat Flour: Provides fiber. All-purpose flour or a 1:1 gluten-free baking blend can be used.
- Maple Syrup: Natural sweetener. Honey or agave nectar are good alternatives.
- Blueberries: Fresh or frozen (do not thaw).
- Plant-Based Milk: Any milk you prefer will work.
Ingredients:
- 1 cup cooked and mashed sweet potato
- 1 ¾ cups whole wheat flour
- ¼ cup maple syrup
- ¼ cup unsweetened applesauce
- 2 tablespoons olive oil (or melted coconut oil)
- 1 cup plant-based milk
- 1 teaspoon vanilla extract
- 1 tablespoon baking powder
- ½ teaspoon baking soda
- ¼ teaspoon salt
- 1 cup fresh or frozen blueberries
How Much Time Will You Need?
- Total Time: 40 minutes
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Servings: 12 muffins
- Calories per serving: Approximately 180 calories
- Tools Needed: Muffin tin, mixing bowls, whisk, spatula.
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease it well. This ensures your muffins won’t stick.
2. Combine Wet Ingredients
In a large bowl, whisk together the mashed sweet potato, maple syrup, applesauce, olive oil, plant-based milk, and vanilla extract until smooth. Make sure there are no lumps.
3. Mix Dry Ingredients
In a separate medium bowl, combine the whole wheat flour, baking powder, baking soda, and salt. Whisk these dry ingredients together thoroughly. This prevents clumping in your muffins.
4. Combine Wet and Dry
Add the dry ingredients to the wet ingredients. Gently fold them together with a spatula until just combined. Be careful not to overmix, as this can make your muffins tough.
5. Fold in Blueberries
Gently fold in the blueberries until they are evenly distributed throughout the batter. If you use frozen blueberries, don’t thaw them first.
6. Fill Muffin Cups
Divide the batter evenly among the 12 prepared muffin cups. Fill each cup about two-thirds full.
7. Bake the Muffins
Bake for 20-25 minutes, or until a toothpick inserted into the center of a muffin comes out clean. Let them cool in the tin for a few minutes before transferring to a wire rack.
Variation Ideas:
- Nutty Muffins: Add a handful of chopped walnuts or pecans to the batter for extra crunch.
- Spiced Muffins: Include ½ teaspoon of cinnamon or a pinch of nutmeg for a warm flavor.
- Citrus Zest: Add the zest of one lemon or orange for a bright, fresh twist.
- Chocolate Chip: Stir in a quarter cup of dark chocolate chips for a sweeter treat.
Storage Instructions:
Store your Sweet Potato Blueberry Muffins in an airtight container at room temperature for up to 3 days. For longer storage, freeze them in a freezer-safe bag for up to 3 months. Thaw at room temperature or warm gently in the microwave.
Frequently Asked Questions:
Q: Can I use fresh sweet potato instead of canned?
A: Yes, absolutely! Just cook and mash it until smooth before using.
Q: How do I prevent my blueberries from sinking?
A: You can toss your blueberries lightly in a tablespoon of flour before folding them into the batter.
Q: Are these muffins gluten-free?
A: This recipe uses whole wheat flour. For a gluten-free version, use a 1:1 gluten-free baking blend.
Q: Can I reduce the amount of sweetener?
A: Yes, you can slightly reduce the maple syrup, but remember sweet potato also adds natural sweetness.
Q: Why are my muffins dry?
A: Overmixing the batter or overbaking your muffins can lead to a dry texture. Mix until just combined and watch the baking time closely.
Q: Can I make these into mini muffins?
A: Yes, reduce the baking time to about 12-15 minutes for mini muffins.
