Lightly sweetened, super fluffy and bursting with blueberries in every bite. These sweet potato blueberry muffins are super healthy, full of protein and really low in added unrefined sugar.
- 1½ cups of finely ground almond flour
- ½ cup of tapioca flour
- 1 teaspoon of baking powder (see notes)
- ¼ teaspoon of salt
- ½ teaspoon of cinnamon
- 3 large eggs
- ¼ cup of pure maple syrup
- ¼ cup of light tasting olive oil or avocado oil
- ¼ cup of packed, fork mashed sweet potato (see notes)
- 1 teaspoon of vanilla extract
- juice from ¼ of a fresh lemon
- ½ cup of fresh blueberries
- Preheat oven to 350°F and prepare muffin tin with parchment muffin liners or with avocado oil spray.
- In a medium bowl, whisk all wet ingredients until smooth and combined- eggs, syrup, oil, vanilla, lemon juice, sweet potato.
- In a large bowl, whisk all dry ingredients together until evenly combined- almond flour, tapioca flour, baking powder, salt, cinnamon.
- Pour wet ingredients into dry and stir to combine evenly. Gently fold in blueberries.
- Bake for 22-25 minutes or until a toothpick inserted into the center comes out clean.
- Enjoy warm or at room temperature. I think they taste the best at room temp. Store in an air tight container in fridge or at room temp. Best if eaten within 2-3 days.
- You need the inside of a baked sweet potato for this recipe. You can make it the day you make this recipe or use one you prepped ahead of time. Bake a small sweet potato at 425° for about 40 minutes or until a knife pokes thru easily. If you want to hide the orange color from picky kids be sure to grab a white sweet potato. Once you bake the potato scrape out the insides and mash it with a fork until it is really smooth.
- Baking Powder- baking powder is not strict paleo because it contains corn starch. Here is a recipe for homemade paleo baking powder if you need it.
- Category: Breakfast
- Method: Oven
- Cuisine: American
Keywords: paleo friendly muffins, sweet potato blueberry muffins, sweet potato muffins