Sweet Potato Blueberry Yogurt Muffins

These muffins are soooooo good! Shredded sweetpotatoes in the batter keep them moist and tender, add tons of vitamins and minerals, plus mean the muffins don’t need as much fat or sugar as “regular” muffins. Plus, they’re jam-packed with naturally-delicious blueberries!

They’re super easy to make and they even freeze well. So you can make a batch (or two!) today, stash the extras in the freezer, and enjoy them for months to come. Sweet!

Makes 24 regular or 10 jumbo muffins



Sweet Potato Blueberry Yogurt Muffins

4 large eggs
1 1/2 Cups plain yogurt
1/2 Cup unsalted butter, melted
2 Teaspoons vanilla extract
2 Cups all-purpose flour
1 1/2 Cups whole wheat flour
2 Cups shredded orange- or yellow/white-fleshed sweetpotatoes, or a combination
1 Cup sugar
1 1/2 Teaspoons baking powder
1/2 Teaspoon baking soda
1/2 Teaspoon salt
2 Cups blueberries

Sweet Potato Blueberry Yogurt Muffins Directions

  1. Preheat the oven to 375°F. Coat muffin tins with nonstick cooking spray.

  2. In a large bowl, whisk together the eggs, yogurt, butter, and vanilla. Set aside.

  3. In a medium bowl, combine the flours, sweetpotatoes, sugar, baking powder, baking soda, and salt. Mix the flour mixture into the egg mixture, stirring until almost combined. Add the blueberries, gently stirring until just combined.

  4. Divide the batter between 24 regular muffin cups or 10 jumbo muffin cups. Bake until the muffin tops are golden brown and set, about 25 minutes for regular muffins or 30 minutes for jumbo muffins.

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