Day 9: Blueberry Sweet Potato Muffins

These gluten-free, dairy-free muffins took about three months to perfect, with dozens of nearly inedible cast-offs.

After much research, I settled on the 70/30 flour/starch ratio recommended by Shauna James Ahern. She also suggests measuring by weight rather than volume; making that change was the turning point in perfecting this recipe.

Gluten-free all-purpose flour blend (makes approximately 2 cups)
98 grams brown rice flour
98 grams sorghum flour
42 grams potato starch
42 grams arrowroot powder 

Yield: 12 muffins

Ingredients

2 cups gluten-free all-purpose flour blend (see above)
2 tsp baking powder
1 tsp salt
2 tsp cinnamon
4 eggs
1/3 cup water (or non-dairy milk like rice, hemp or almond)
1/4 cup honey
2 tsp vanilla
2 cups cooked, mashed sweet potato
2 cups blueberries

Directions

Preheat oven to 350. 

Wash sweet potato. Puncture skin with a fork and microwave for 5-7 minutes, turning every couple of minutes, until softened. When cooled, remove skin and mash.

Combine dry ingredients in a bowl and set aside.

Mix together eggs, honey, water, vanilla and mashed sweet potato. Add dry ingredients and mix until combined. Stir in  blueberries.

Spoon into muffin pan (greased or lined with baking cups). Bake at 350 for 30 minutes.