# Lunch to Go: Blueberry and Sweet Potato Muffins

**By Paula Gallagher** · 2018-08-29

![blueberry-muffins](https://cdn.shopify.com/s/files/1/0319/0960/9603/files/blueberry-muffins-300x201.jpg)For those hectic mornings that are about to start, I give you blueberry and sweet potato muffins. This nutritious and pre-made meal is like a pancake but in a muffin shape – and is handy for breakfasts, too. This recipe is a great way to enjoy the last pickings of blueberry season. And whether it’s weekend-long hockey tournaments, musical recitals, or potlucks, these muffins are perfect to throw in a bag for easy-to-eat nourishment. The combination of sweet potato and blueberries provides plenty of natural sweetness. Eat them on the go or reheat and serve topped with a drizzle of maple syrup or a dollop of Greek yogurt, just like you would a pancake.  **Blueberry and Sweet Potato Muffins** • 1 small sweet potato, peeled and cubed • 2 Tbsp ground flaxseed • 3/4 cup almond milk • 1 cup oat flour or whole wheat pastry flour (you can also use gluten-free flour) • 3/4 cup almond flour • 1 tsp cinnamon • 1 tsp ground ginger • 1/2 tsp baking powder • 1/2 tsp baking soda • 1/4 tsp salt • 1 cup blueberries • Orange zest from 1/2 orange Place sweet potato cubes in a pot of boiling water and cook until tender. Drain, cool, and measure out 1 cup of sweet potato. Save any leftover potato to pop into a salad or smoothie. Whisk together ground flaxseed and 5 Tbsp water. Let it stand for 5 minutes until the mixture forms a gel. Preheat oven to 350 F. In a blender container, place milk, cooled sweet potato and flax gel and blend until smooth. In a large bowl, stir together flour, almond flour, cinnamon, ginger, baking powder, baking soda and salt. Toss blueberries with 2 Tbsp of the flour mixture. Stir sweet potato mixture into the rest of flour mixture. Gently fold in blueberries and orange zest. Scoop potato mixture into 12 greased standard-sized muffin cups (or use parchment liners) and bake for 22 minutes, or until a toothpick inserted into a pancake muffin comes out nearly clean. Let them cool for about 5 minutes before popping out! You can freeze these muffins for up to 3 weeks! _Photo from [here](http://%E2%80%93), with thanks._

**Tags:** blueberries, Category_Healthy Recipes, muffins

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> Source: [Village Green Apothecary](https://myvillagegreen.com/blogs/post/lunch-to-go-blueberry-and-sweet-potato-muffins)