Preheat oven to 350F. Line a muffin pan with paper liners or grease with coconut oil.
Chop sweet potato into 1/2″ rounds. In a food processor blend sweet potato chunks until minced.
Add rest of ingredients to the food processor (except blueberries) and blend until smooth, then stir in blueberries by hand- you can reserve half the blueberries to sprinkle on top before baking, if you like.
Use a large ice-cream scoop to fill the muffin pan with batter. Bake on 350F for 50 minutes until golden. You will know when they are done when a clean knife or toothpick inserted into the center of a muffin comes out clean.