4 large eggs
1 1/2 cups plain yogurt
1/2 cup butter, melted
2 teaspoons vanilla extract
2 cups all-purpose flour
1 1/2 cups whole wheat flour
2 cups shredded sweetpotatoes 1 cup sugar
1 1/2 teaspoons baking powder 1/2 teaspoon baking soda
1/2 teaspoon salt
2 cups blueberries
Preheat oven to 375 degrees. Coat muffin tins with nonstick spray.
In large bowl, whisk eggs, yogurt, butter and vanilla.
In medium bowl, combine flours, sweetpotatoes, sugar, baking powder, baking soda and salt. Mix flour mixture into egg mixture. Gently stir in blueberries.
Divide batter between 24 regular or 10 jumbo muffin cups.
Bake until golden brown and set, about 25 minutes for regular muffins or 30 for jumbo.