Dessert Snack

Blueberry and Potato Muffin

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  • Potato Type: Yellow
    Cuisine: American
  • Serves: Makes 10 pcs muffins at 100g each
    Prep Method: Baked
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Recipe by: Chef Miko Aspiras

Potatoes USA unveils a not-so-secret ingredient for the patisserie or boulangerie seeking the innovation to stay ahead. US crisscut potatoes, standard potato flakes and standard potato granules were used to enhance these pastries. Breads, scones and muffins turned out softer, with just the right texture and chewiness. Baked breads also gave off a stronger, pleasant fresh-baked aroma. For taste, US potatoes helped flavours mixed in certain pastries to stand out, like cheese, pandan, fruits and ube. Baking with US dehy also provided a higher yield for less of the product. Potatoes USA has a lot to offer in the making of tasty dreams.


  • 325 grams All-Purpose Flour
  • 25 grams US Standard Potato Granules
  • 11 grams Baking Powder
  • 3 grams Baking Soda
  • 150 grams White Sugar
  • 2 pcs Eggs
  • 100 grams Vegetable Oil
  • 320 grams Greek Yogurt
  • 60 grams Milk
  • 150 grams Frozen Blueberry

Blueberry icing:

  • 150 grams Powdered Sugar
  • 40 grams Frozen Blueberries
  • 5 pcs Lemon Juice


  1. Preheat oven to 190 ºC.
  2. Sift together the flour, US standard potato granules, baking soda, baking powder.
  3. Whisk together the eggs, sugar, vegetable oil, milk, and yogurt.
  4. Using a rubber spatula, fold in the dry ingredients on to the wet ingredients, do not over mix, fold in the frozen blueberries.
  5. Place the mixture on a piping bag and pipe 100g grams of the muffin mixture onto each cavity of the muffin molds.
  6. Bake for 45 minutes or until when a toothpick comes out clean when placed inside the center of the muffin.
  7. Cool down then glaze muffin top with blueberry icing*.

Blueberry icing:

Mash all ingredients together using a fork


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