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Sweet Potato and Blueberry Muffins


Often times, my cooking and baking are inspired by things I have sitting around my kitchen. I hate to waste food, so if I can turn a soon-to-perish raw ingredient into a quick-to-be-devoured-by-children treat, I consider that a major win.


Such was the case with the development of this muffin recipe. I had a tub of blueberries that looked dangerously close to the edge, and a large container full of pureed sweet potatoes I had made a couple days prior. Both needed to go, but how to make it fun and delicious? Inspired by a recipe I had kicking around for pumpkin spice muffins, I threw these together with delicious results. The kids loved them, and they were proclaimed by the family as possibly the most delicious muffins I've ever made.


You can buy canned mashed sweet potato, or canned mashed pumpkin, or you can absolutely make it yourself as I did. I simply peeled, quartered, and boiled sweet potatoes. When they were soft, I drained them and blended them at high speeds in my Vitamix, until totally smooth. This method gave me perfect results, but choose the method that is easiest for you!


Sweet Potato Blueberry Muffins (GF/DF/VG/Top 8 Allergen Free) Makes 12 Large Muffins

Dry Ingredients

2.5 Cups Bob's Red Mill Gluten Free All Purpose Flour Blend (red bag)

2 Tablespoons Coconut Flour

1 Cup Sucanat (unrefined cane sugar) or Coconut Sugar

1 teaspoon salt (I used Himalayan pink salt)

2 teaspoons baking powder

2 teaspoons baking soda

1/2 tsp xanthan gum


Wet Ingredients

1 Cup water

1 Cup sweet potato puree (measured in dry measuring cup, flat top, don't use too much!)

1/2 Cup oil (avocado, melted coconut, whatever you have that is mild, etc)

1 Tablespoon vanilla extract


Preheat the oven to 350 degrees. Whisk together all of the dry ingredients in a large bowl until evenly combined. Add the water, oil, vanilla, and sweet potato. Whisk into the dry ingredients until there are no dry spots and it looks like a lovely, somewhat thick, cohesive batter. You really don't need to worry about over mixing because there is no gluten to "over develop".


Finally, when the batter looks good, add one half to one full cup of fresh blueberries. It really just depends how full of fruit you like your muffin to be! So, start with half and see how it looks, and add more from there.


Finally, line a muffin/cupcake pan with muffins liners. Fill each one up to the top. I have to stress that you will feel like you are over filling them. It makes me profoundly uncomfortable to fill muffin liners all the way to the brim, but if you want a big muffin top with a nice crisp edge, it's what you need to do. The recipe should truly only produce 12-13 muffins. If you're netting more than that, you're not going to get a big top like you want to see on a muffin. But, if you're ok with a smaller, more compact muffin, fill them 2/3 of the way up.


Bake at 350 for 30 minutes. Baking time absolutely depends on your oven, so check them at 25, and possibly leave them in for as long as 35. Baking time will also vary by muffin size, so if you made mini muffin, check them at 15 and 20 minutes, and if you made giant muffins, expect them to take a big longer.


Pull the muffins out when they have a nice big top with a beautiful muffin appearance and a nice firm edge. They should also spring back when you poke the top of them.


Let cool in the pan about 20-30 minutes before removing. Let cool fully, or overnight. These are perfect to bake before bed and enjoy in the morning! Serve with coffee, tea, butter, or nothing at all. They're delicious, they're pretty, they're super allergy safe, and they're sure to please even gluten loving friends!



Here they are, fresh from the oven. If you try the recipe, let me know how they turn out!


<3

Marian



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