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Healthy sweet potato blueberry protein muffin with a bit out of it and topped with peanut butter. There are some blueberries around it and more muffins and a jar of milk behind it.
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4.36 from 37 votes

Sweet Potato Blueberry Protein Muffins

Sweet Potato Blueberry Protein Muffins made in the blender with oats, sweet potato, yogurt, protein powder, and blueberries! 130 calories, 7 grams of protein, and 3 grams of fat per muffin!
Course Breakfast, Dessert, Snack
Cuisine American
Keyword Blender Muffins, Blueberry Protein Muffins, Pumpkin Chocolate Chip Protein Muffins, Sweet Potato Muffins
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Servings 12
Calories 127kcal
Author Kelly


  • 1 1/2 cup old fashioned rolled oats
  • 1 small small sweet potato, cooked, peeled, & roughly chopped (~200 grams cooked)*
  • 1 cup plain yogurt - I used Siggi's 4%
  • 2 large eggs
  • 2 scoops, packed vanilla protein powder (1/2 cup, packed/64 grams)
  • 1 tablespoon cinnamon
  • 1 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • pinch of salt
  • 1 1/2 cup blueberries (205 grams)


  • Preheat oven to 350 degrees Fahrenheit.
  • Add the oats to your blender and process until a flour forms (about 30 seconds).
  • Add the sweet potato, yogurt, eggs, protein powder, cinnamon, baking powder, baking soda, and salt and blend again until well combined and smooth. The batter will be very thick. Carefully stir in the blueberries. Or you can transfer the mixture to a bowl and stir in the blueberries that way.
  • Distribute into 12 silicone muffin liners (or regular muffin liners that are greased). Top with some rolled oats if desired.
  • Bake for 25-30 minutes or until a toothpick comes out clean. Remove and let cool for 5 minutes. Enjoy!


*this can be baked beforehand and just stored in the fridge.
Use greek or Icelandic yogurt as it's thicker and has more protein. I love the Siggi's or Icelandic Provisions brand.
Nutrition information is based on using plant-based protein. You can use any kind of protein powder as I have made these with plant-based and whey. I am not sure if collagen would work though.
Use certified gluten-free oats if needed.
Tip: Only stir in about 1 cup of the blueberries and then sprinkle the rest of them on the top of the muffins after they are in the liners. This makes for pretty muffins.
Nutrition will vary depending on what kind of yogurt and protein powder you use.


Serving: 1muffin | Calories: 127kcal | Carbohydrates: 18g | Protein: 7.4g | Fat: 3g | Saturated Fat: 1.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.3g | Potassium: 135.9mg | Fiber: 3.4g | Sugar: 4.7g | Vitamin A: 3900IU | Vitamin C: 10.7mg | Calcium: 123mg | Iron: 1.6mg