Sweet Potato and Blueberry Muffins

When it comes to muffins I can come up with endless combinations or flavors and textures. Those have an autumn touch with sweet potatoes an blueberries, delicious.





For 6 muffins
- 100g flour
- 150g cooked sweet potato (about 1 small yellow type)
- 1 good teaspoon of baking powder
- 1 teaspoon (level) of sodium bicarbonate
- 30g sugar
- a pinch of clove powder
- a pinch of salt
- 1 egg
- 80ml milk
- 30ml olive oil
- 1 teaspoon vanilla extract
- about 100g blueberries (frozen is fine)
- 1 tablespoon lemon juice



Preheat the oven to 210 degrees.
Mix the blueberries with 1 tablespoon of lemon juice and reserve.

Peel the sweet potato, cut it in rough chunks and steam them until cooked. Pass them through a sieve with a spoon, keep the purée light and fluffy.
Mix the flour, baking powders, sugar, salt, clove powder and sift them into a bowl. Add the sweet potato purée and mix gently. Sprinkle with blueberries.
In another bowl, mix the beaten egg, milk, olive oil, vanilla extract.
Pour the wet ingredients over the dry ones, and mix with a wooden spoon. A few turns are enough, the mix has to remain lumpy.
Divide the preparation among the muffin cups, put them in the oven (lower shelf) and lower the temperature to 180 degrees. Bake for 25 minutes.