Recipe: Sweet potato blueberry yogurt muffins

These muffins are packed with nutrients and feature the blueberry, which is in season starting this month in North Carolina.

Makes 24 regular or 10 jumbo muffins

2 c blueberries

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

In large bowl, whisk eggs, yogurt, butter and vanilla. In medium bowl, combine flours, sweet potatoes, sugar, baking powder, baking soda and salt. Mix flour mixture into egg mixture. Gently stir in blueberries.

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