Passover Blueberry Muffins

I’ve been in the muffin business for close to 15 years, and I am often asked by clients to develop a muffin to suit their dietary needs. This time, I wanted to create a muffin that I would enjoy and be satisfied with eating for breakfast on Chol Hamoed — something healthful, filling, without refined sugar, and that wouldn’t necessitate using a mixer or separating eggs. These are amazing and don’t taste Pesachdik at all. You’ll be making them all year round — just remember to mark them shehakol! Yield: 10–12 muffins

Directions

Prepare the Blueberry Muffins

1. Preheat oven to 350 degrees Fahrenheit (175 degrees Celsius). Line a muffin pan with paper liners and spray with cooking spray.

2. In a large bowl, whisk together the almond flour, coconut flour, potato starch, baking soda, and salt until very well combined.

3. Heat together the honey and coconut oil in a small bowl in the microwave for 30 seconds, and then another 30 seconds until oil is melted. (Alternately, heat together in a small pot.)

4. Make a well in the center of the almond-flour mixture. Add eggs and then the coconut oil and honey mixture, orange and lemon juices, and vanilla. Mix together, and then gently fold in the berries.

5. Using a 1/3-cup measuring cup, scoop out the batter into the prepared muffin pan. Top each muffin with sliced almonds and/or cinnamon, if desired. Put the muffin pan into the oven immediately (you don’t want the berries melting and turning the batter an unappealing color). Bake for 20 minutes, or until golden brown. Do not overbake.

Tips:

Kosher l’Pesach margarine can be subbed for the coconut oil, in equal amounts.

Notes:

You can use frozen mixed berries or cherries in place of the blueberries. If using frozen cherries, cut them in half or in quarters so the flavor will be distributed throughout the muffin.