These muffins are packed with nutrients and feature the blueberry, which is in season starting this month in North Carolina.
Sweet Potato Blueberry Yogurt Muffins
Makes 24 regular or 10 jumbo muffins
4 large eggs
1 1/2 c plain yogurt
1/2 c butter, melted
2 tsp vanilla extract
2 c all-purpose flour
1 1/2 c whole wheat flour
2 c shredded sweet potatoes
1 c sugar
1 1/2 tsp baking powder
1/2 tsp baking soda
1/2 tsp salt
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.
Go Ask Mom features recipes every Friday. This recipe comes courtesy of California Sweetpotatoes via North American Precis Syndicate.