Blueberry Sweet Potato Muffins (gluten free and paleo) \

Blueberry Sweet Potato Muffins (gluten free and paleo)

  • Author: Katja from Savory Lotus
  • Prep Time: 10 minutes
  • Cook Time: 22 minutes
  • Total Time: 32 minutes
  • Yield: 12 regular muffins 1x


Healthy, moist , and delicious muffins loaded with mashed sweet potato and bursting with juicy blueberries. Gluten free.  Grain free. Paleo.



  • 1 and 1/2 cups almond flour (I use THIS blanched brand)
  • 1/2 cup arrowroot powder (like this)
  • 2 tbsp coconut flour (I like THIS brand)
  • 1 tsp baking soda
  • 1/2 tsp salt
  • 3 eggs
  • 3/4 cup cooked and mashed sweet potato
  • 1/4 cup butter, ghee, or coconut oil, melted
  • 6 tbsp maple syrup
  • 1 tsp vanilla extract
  • 1 tsp apple cider vinegar (I like THIS raw brand)
  • 1 cup blueberries , divided


  1. Preheat oven to 350’F.  Line a 12 cavity muffin tin with muffin liners.
  2. Whisk together dry ingredients (almond flour, arrowroot, coconut flour, baking soda, and salt) and set aside.
  3. In another bowl, whisk together wet ingredients (eggs, sweet potato, fat of choice, maple syrup, vanilla, and apple cider vinegar.)
  4. Add wet to dry and mix until thoroughly combined. Gently fold in 3/4 cup of the blueberries.  Divide batter evenly between 12 muffin cup. Tap muffin tin onto counter to get batter to settle. Top muffins with remaining 1/4 cup of blueberries.
  5. Bake 22-24 minutes, until golden and firm to touch in the center. Cool on baking rack.  Enjoy!


How to cook sweet potato:  I like to bake mine covered in my Dutch oven on 400’F until soft, usually 45-55 minutes. They always come out perfectly soft and not dry at all.  You can also just pop them on (whole and skin on)  a baking sheet uncovered at 400’F until soft.