Blueberry Sweet Potato Muffins!

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With whole wheat flour, applesauce, sweet potato, greek yogurt and maple syrup, these blueberry sweet potato muffins are a super healthy way to start the day! A pinch of cardamom adds depth to the flavour!

blueberry sweet potato muffins

I had some sweet potato left over from my sweet potato muffins so I decided to make a different version; this one with blueberries! This muffin is just so delicious, I might actually like them better than the original version! Of course added fruit in a recipe makes it more healthy and I am all about the health!

What you need for these Blueberry Sweet Potato Muffins:

  • White AND whole wheat flour.
  • Maple Syrup
  • A pinch of cardamom-optional, but adds a nice flavour!
  • Apple sauce
  • Mashed Sweet Potato
  • Vanilla Extract
  • Baking Powder and Baking Soda
  • Fresh Blueberries
  • Greek Yogurt
  • 2 large eggs
  • White sugar
  • Sea Salt
  • Milk
Blueberry Sweet Potato Muffins
These Blueberry Sweet Potato Muffins are healthy and delicious.

My daughters both love muffins. One is 12.5 years and one is 18 months. My oldest used to complain that I only ever baked healthy things. I guess healthy baking is my thing. Healthy muffins even more so. Maybe this blog should have muffin in the name. Don’t worry, I do branch out! I’m just always trying to make the ultimate muffin and to out-best my last, it’s constant and will never end, but I do make other things!

Anyway, it’s always in my mind that I have to make things that will add nutrition to my children’s day. I always know that most of my kids will eat a muffin, so this is the best way, in my opinion, to do it!

My 18 month old, approving of the muffin! Look at those hands! <3
Sweet Potato Blueberry Muffins

Blueberry Sweet Potato Muffins

Kari Taillon
These healthy blueberry muffins have greek yogurt, applesauce, sweet potatoes, whole wheat flour and cardamom and they taste beautiful!
Prep Time 15 mins
Cook Time 19 mins
cooling in pan 10 mins
Total Time 44 mins
Servings 12 muffins
Calories 189 kcal


  • 150 grams all-purpose flour 1 1/4 cup (sifted, spooned and leveled)
  • 84.75 grams whole wheat flour 3/4 cup (sifted, spooned and leveled)
  • 2 tsp baking powder
  • 3/4 tsp baking soda
  • 1/2 tsp sea salt
  • 1 pinch cardamom you can add more if you'd like, but cardamom has a very pronounced flavour so you don't want to over-do it!
  • 170 grams fresh blueberries 1 heaping cup (add extra for pushing in the top before baking, if you want!)
  • 56.5 grams unsalted butter, melted and slightly cooled 2 tbsp
  • 66 grams white granulated sugar 1/3 cup. (I used organic sugar)
  • 104 grams pure maple syrup 1/3 cup. room temperature
  • 2 large eggs room temperature
  • 1 tbsp milk room temperature
  • 56.75 grams vanilla greek yogurt 1/4 cup, room temperature. (I used 3% vanilla greek yogurt.)
  • 60.88 grams unsweetened applesauce about 3 tbsp, room temperature
  • 170.75 grams mashed sweet potato about 2/3 cup. slightly warm or room temperature.
  • 2 tsp pure vanilla extract
  • 1 tbsp course sugar optional, for sprinkling on top.


  • If you don't already have cooked sweet potatoes on hand, boil or roast sweet potatoes. One large sweet potato should do the trick for this recipe!
  • In the meantime, prepare a muffin tin with cooking spray or grease with cooking oil or butter. You can also line the tin with liners but I find this recipe works well without liners! 
  • Preheat the oven to 425 and mash sweet potatoes when they are cooked through.
  • Combine all of the dry ingredients in a small mixing bowl with a whisk until completely combined.
  • In a large mixing bowl, add melted butter and granulated sugar and whisk until combined thoroughly. Next, add in maple syrup and whisk until thoroughly combined and smooth. Now add in the mashed sweet potato. Set aside.
  • In another small mixing bowl, lightly whisk together yogurt, applesauce, milk and vanilla. Now add this mixture into the sugar-butter mixture with a whisk, until smooth.
  • Add the blueberries into the bowl with the flour mixture and toss lightly.
  • Pour the wet mixture into the flour mixture and gently combine until no flour streaks remain.
  • Spoon batter into the muffin cavities nearly filling each.
  • If sprinkling with course sugar, do that now.
  • Place in the oven (middle rack) and bake at 425 for 6 minutes. Turn the oven down to 350 without opening the oven, and bake for an additional 13 minutes or until a toothpick comes out clean.
  • Remove from oven and cool on a cooling rack in the pan for 10 minutes. After ten minutes, remove from the pan and continue cooling. You can enjoy these muffins warm or at room temperature!
  • After completely cooled, store in an air-tight container for up to 3 days at room temperature or in the fridge for 5 days. You can also freeze them for up to 3 months.


*The calorie information is for one muffin, when using 1% milk and 2% greek yogurt. This does not account for adding the optional course sugar on top.

Looking for something similar, but different? Head over to Chelsweets for her lemon blueberry muffins with yogurt.

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