Last week, I had a dream that I was mashing blueberries and sweet potatoes together in a bowl. I had no idea why, but when I woke up I was like I need to make a recipe with blueberries and sweet potatoes. It was the most relaxing dream. I love baking and how cathartic it is. It’s so much fun watching the different ingredients blend together, change, and reach an unexpected and beautiful potential. These sweet potato blueberry muffins are vegan, gluten-free, and dairy-free. I first made them without a crumble, but my sister suggested it could be good so I tried. The crumble I was expecting turned out to be a fiasco, but even though it wasn’t what I had wanted it was definitely what I didn’t know I needed. The “crumble” tastes more like cookie dough. It’s thick and sweet and is a great combo with the muffin. I’m also so obsessed with coconut sugar. ☺️
Pre baking questions
Do I have to roast the sweet potato? It takes so long!
You don’t have to roast the sweet potato. Although, I prefer it. I think the taste is even better but there are so many different ways to get sweet potato mash. You can peel the potatoes and cut it into little pieces and boil it and then blend or mash. It’s really up to you. It’s helpful to make the mash ahead of time too just incase you want to eat the muffins ASAP 🤠
Can I eat it without the topping?
Of course! If you are about texture, this may bother you though. The muffin is pretty soft and doesn’t really have any dryness throughout. Feel free to use any crumble recipe that you like. The one I made is more like a thick cookie taste which I loooove but go with what you are more in the mood for. 🥰
What does the sweet potato-blueberry combo taste like?
It’s a really comforting taste. It’s kind of like breakfast mixed with thanksgiving. It isn’t overpowering sweet but just the right amount of sweet. Something good to accompany a latte for sure. 😉Print
Sweet Potato Blueberry Muffins
potato berry goodness in a muffin. vegan, gluten-free + dairy-free.
- Prep Time: 20 minutes
- Cook Time: 100 minutes
- Total Time: 120 minutes
- Yield: 14 muffins 1x
- 1 cup of oat flour
- 1/2 cup of ap gluten-free flour
- 2 tsps of baking soda
- 1/2 tsp of salt
- 1 tsp of cinnamon
- 1/4 tsp of ginger
- 2 medium-small sweet potatoes, roasted and peeled
- 2/3 cup of coconut sugar
- 1/4 cup of coconut oil, melted
- 1 flax egg (1 tablespoon of flax mixed in 3 tablespoons of water)
- 1/2 cup of dairy free milk
- 1 tsp of vanilla extract
- 2 tbsps of vegan yogurt
- 1 cup of blueberries
- 1/2 tsp baking powder
- 2/3 cup oat flour
- 3 tablespoons of coconut sugar
- dash of sea salt
- Preheat the oven to 400 degrees. Take 2 medium-small sweet potatoes and rinse them, dry them, and poke holes in them with a fork. Wrap them separately in aluminum foil. Set on a tray and roast in the oven for about 1 hour- 1 hour and fifteen minutes.
- Mash the sweet potatoes in a bowl and add the wet ingredients. Mix the wet ingredients (besides blueberries) and set aside. Bring oven temp down to 350 degrees.
- Mix dry ingredients in a separate bowl. Slowly add dry ingredients and mix into wet ingredients.
- Add the blueberries and mix them in.
- Line a muffin tin with muffin holders and pour the batter in with a big spoon.
- Take the dry ingredients bowl and began to make the cookie topping. The coconut oil doesn’t need to be melted. Distribute topping over muffins. Cook them for 25 minutes at 350 degrees.
The sweet potato skin should be able to peel off with a fork when taking it out of the oven. The insides should be pretty mushy (a fork can easily go through). If your coconut oil isn’t melted you can melt it in a pan first. However, the topping coconut oil won’t need to be melted much. Make the batter as even as possible in the muffin tray and don’t be shy to fill the cups up high. Sprinkle some extra coconut sugar on top if you’re feeling extra sweet. ☺️
Keywords: vegan, dairy-free, gluten-free, muffins, blueberry muffins, sweet potato muffins
If you liked the sweet potato blueberry muffins, check out the Cherry Heartbeet Bars 🥰