These delicious sweet potato blueberry flax muffins are filled with healthy ingredients! Make a batch to enjoy for breakfast or as a snack throughout the week.
Note: I received free samples of Manitoba Milling Flaxseed to make this recipe. Thank you to Manitoba! This post may also contain affiliate links. For more information, see my affiliate disclosure.
Berries are having a moment in the Veg World. I feel like they are one of the best fruits to mix with vegetables. So naturally, they’ve been making their way into some recent recipes on the blog (re: my Strawberry Goat Cheese Salad with Butter Lettuce).
Not to mention they are incredibly nutritious, and filled with antioxidants and plant compounds that can fight inflammation and prevent chronic disease. NBD.
Today’s recipe is my take on a classic berry-centric treat. My mom makes THE best blueberry muffins based on a recipe from her Betty Crocker cookbook. I won’t even pretend that these Sweet Potato Blueberry Flax Muffins are as sweet and fluffy as hers, but they are a fun way to eat more plant foods!
In terms of taste, I would not describe these Sweet Potato Blueberry Flax Muffins as a dessert, even though they do have some sweetness from the blueberries and maple syrup. Instead, they make a great breakfast or snack, especially with a dollop of nut butter, regular butter, or even a little cream cheese.
Aside from having berries and sweet potatoes, these muffins are loaded with nutrients from milled flaxseed. I made these muffins using Manitoba Milling Company flaxseed, one of the highest quality brands on the market!
Flaxseed is filled with anti-inflammatory ALA omega-3 fatty acids and fiber. To reap the benefits of flaxseed and eat more healthy fat, you can add a spoonful of it to smoothies, yogurt, or oatmeal. Make sure to get a milled or ground version, since your body cannot absorb all of the nutrients from whole flaxseed.
How to Make Sweet Potato Muffins
The process for making this recipe is really easy, but because you have to roast the sweet potato, it does take some time. Once the sweet potato is ready, follow these steps:
- Whisk together the sweet potato flesh, eggs, melted coconut oil, maple syrup, and vanilla extract.
- Combine the dry ingredients in another bowl and then pour them into the sweet potato mixture. Stir well with a spatula.
- Fold in the blueberries!
- Spoon the batter into a greased muffin tin, then bake in the oven.
- Roast the sweet potatoes up to a couple days in advance to save a ton of time. Remove the flesh and store in an airtight container in the fridge until you are ready to bake the muffins.
- I highly recommend using Manitoba Milling flax for this recipe. I have since made the muffins with other types of flax that weren’t as finely ground, and the texture is a bit different. They’re still delicious, but I like the texture that Manitoba flax yields the best.
- Measure the coconut oil after you melt it. Seriously, though, it’s very important to use exactly the amount of oil that the recipe calls for, or else the muffins will be too oily.
- If you need this recipe to be gluten free, make sure your oats are certified gluten free. I like to use Bob’s Red Mill brand.
- Store these sweet potato blueberry flax muffins in an airtight container at room temp for 3 to 5 days or in the fridge for a little longer. You can reheat under the broiler for a couple minutes if desired.
More Veggie Muffin Recipes
- Spinach Banana Muffins
- Zucchini Carrot Oat Muffins
- Bell Pepper and Cheddar Savory Muffins
- Spiced Oat and Butternut Squash Muffins
If you make this recipe, I’d love to hear how you like it! Please rate/review using the stars on the recipe card or in the comments section.
Sweet Potato Blueberry Flax Muffins
- 1.5 cups sweet potato puree - about 2 medium sweet potatoes
- 2 eggs
- 2 tablespoon melted coconut oil - measured after you melt it
- 3 tablespoon maple syrup
- 1 teaspoon vanilla extract
- 1.5 cups old fashioned oats - ground into a flour, certified gluten free if needed
- ½ teaspoon baking soda
- ¼ teaspoon sea salt
- ¼ cup milled flaxseed
- 1 cup blueberries
- Preheat the oven to 400 degrees F. Scrub 2 medium sweet potatoes, use a fork to poke holes all over, and place them on a piece of aluminum foil on the center rack. Bake for 45-50 minutes or until cooked through. Slice open to cool, remove the flesh, and transfer to a mixing bowl. Change the oven heat to 350 degrees F.
- In a large bowl, whisk together the sweet potato puree, eggs, melted coconut oil, maple syrup, and vanilla.
- Use a high-powered blender or food processor to grind the oats into a flour. Transfer to another bowl, and mix in the rest of the dry ingredients. Add the dry ingredients to the sweet potato mixture, and use a spatula to mix until well combined. Fold in the blueberries.
- Lightly grease a muffin tray with coconut oil or cooking spray. Transfer a large spoonful of the batter into each muffin cup. Fill as close to the top as possible (they will not rise that much). Bake for 20 minutes at 350 degrees F.
- Measure the coconut oil after you melt it so that you do not add too much.
- Store the muffins in an airtight container at room temp for 3 to 5 days or in the fridge for a little longer.
- Prep the sweet potatoes up to 2 days in advance, and keep the flesh in an airtight container in the fridge, to save a ton of time.
Have a happy and healthy week! – Lizzie