Perfect Pesach Blueberry Muffins (Gluten Free)

Rachel Weiss Rachel Weiss
4.2 (5 reviews)

These Pesach Blueberry muffins really are perfect! They come out moist and fluffy, and are a great snack to grab for those Chol Hamoed trips, or for just a quick Pesach breakfast. If you’re not a fan of blueberries, feel free to be creative with the mix-ins: nuts, chocolate chips, raisins all work great in this recipe.

12
Medium Vegetarian Pescatarian Gluten Free Paleo Passover Parve

Contains: Tree nuts, Egg

Directions

Make the Muffins

  1. Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Line a muffin tin with paper liners.

  2. In a small saucepan, simmer the blueberries with the water until the berries release their juice and the mixture has thickened a bit. Let cool.

  3. Combine the rest of the ingredients in a large bowl. Add the cooked blueberries. Mix well.

  4. Evenly fill each baking cup with the batter. Bake for 25–30 minutes. Makes 12 muffins.

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3 Comments

Cathy Lamstein-Reiss •

Are we supposed to add the blueberries and water they cooked in or just the blueberries?

tamara FUZAILOV •

made it for pesach as a cake in a 8x8 square pan- turned out really good! I added a sprinkle of sugar and the zest and juice of 1 lemon into the blueberries for extra flavor

Sharyn Nomel •

Pic not accurate. When blueberries and liquid added the muffin batter turns totally purple!