Blueberry muffins

Easy - Preparation: 20 min - Cooking: 18 min - Equipment: muffin tins, paper baking cups
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Ingredients for 10 muffins:

220g steamed sweet potato • 250g blueberries • 3 eggs • 50g Natsuc (sweetener) • 90g almond flour • 180g T65 flour • 1 level tsp baking powder • 1 level tsp baking soda • 60g hazelnut oil • 1 tsp vanilla powder (no added sugar) • 120ml unsweetened hazelnut milk
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Preparation:
Preheat the oven to 180°C (gas mark 6). Whisk the eggs and Natsuc until the mixture is frothy.
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Mix together the almond flour, flour, baking powder, and baking soda. Add the previous mixture, mix well, then pour in the hazelnut oil, vanilla powder, and hazelnut milk. Mix well until you obtain a smooth texture.
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Mash the sweet potato and add it to the batter along with half of the blueberries.
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Pour the mixture into muffin tins lined with paper cases, place a few blueberries on top, and bake for 18 minutes.
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Remove from the oven and let cool completely before enjoying. Store the muffins in the refrigerator.