Gluten Free Sweet Potato and Blueberry Muffins

Ingredients

  • 1 cup Healthier Way Sweet Potato Flour
  • 1 cup corn starch
  • 1 tablespoon gluten free baking powder
  • 6 tablespoons unsalted butter
  • 1/2 cup granulated sugar
  • 1/2 teaspoon salt
  • 2 eggs
  • 1/2 cup natural yogurt
  • 1/4 cup milk
  • 1 teaspoon of vanilla extract
  • 1 cup fresh blueberries (or any other berries of your choice)

Method

  1. Preheat oven to 400ºF/ 200°C. Grease a 12 cup muffin tin or line the cups with paper muffin cases.
  2. Mix the Healthier Way Sweet Potato flour, corn starch and baking powder in a bowl. Rub in the butter until the mixture resembles fine breadcrumbs. Stir in the sugar and salt.
  3. Add the eggs, natural yogurt, milk and vanilla extract to the dry ingredients and mix until combined.
  4. Add the blueberries and mix gently until combined.
  5. Spoon the mixture in the muffin cups, dividing equally. Bake in the oven for 18 – 20 minutes until golden and well risen. Cool on a wire rack for 10 minutes.
  6. Best eaten on the day, any left over can be frozen for another time.