1 ¾ cup white whole wheat flour (I buy this at Trader Joe’s, you can use Bob’s Red Mill Whole Wheat Pastry Flour) 2 TB toasted flax seed. opt. ( I buy this at Trader Joe’s also, it is a great texture and dense nutrition but if you don’t have it, just leave it out.)
2 tsp ground cinnamon
1 tsp baking soda
1/2 tsp baking powder
3/4 tsp salt
2 large eggs
1/2 cup sugar
1/2 cup packed brown sugar
1 very large sweet potato (to yield 1 cup mashed)
1/4 cup olive oil ¼ cup non fat Greek yogurt
1/3 cup blueberry syrup
1 TB vanilla extract 1 can Oregon Fruit Blueberries, drained reserve 1/3 cup syrup
For the topping:
1/2 cup chopped walnuts 2 TBS Turbinado sugar
1 tsp “sweet spices” (blend of cinnamon, allspice, star anise etc.)
Wash and dry sweet potato. Wrap in foil and bake in oven oven for 1 hour at 400F. until it is very soft and easily pricked by a fork. Let cool. Peel and mash. You should have about 1 cup of mashed sweet potato.
Preheat oven to 350F. In large bowl, combine flour, flax seed, cinnamon, baking soda, baking powder, and salt. Mix well. In another large bowl, combine eggs, sugars, sweet potato, oil, yogurt, vanilla, and reserved blueberry syrup.
Gently fold wet ingredients into the dry ingredients, just until completely moistened. Do not over stir. Lastly, gently fold in blueberries. Spoon batter into lined muffin pan, filling to the tops. Combine topping ingredients and sprinkle generously over muffins. Bake for 19-21 min, or until toothpick comes out almost clean. It is done when toothpick still has a few crumbs sticking to it. Do not over bake. Cool muffins in pan about 15 minutes. Remove muffins onto wire rack.