Recipe by Brynie Greisman

Passover Blueberry Muffins

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Parve Parve
Easy Easy
6 Servings


- Tree nuts - Egg

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


Blueberry Muffins

  • 4–5 tablespoons orange juice

  • 1 tablespoon fresh lemon juice or Heaven & Earth Lemon Juice

  • 2 teaspoons vanilla sugar or vanilla extract

  • 3/4 cup frozen blueberries (see note)

  • handful sliced almonds (optional), for garnish

  • cinnamon (optional)

Wine Pairing

Teperberg Impression Late Harvest Riesling 2019


Prepare the Blueberry Muffins


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


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


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.)


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.


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.


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


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.


Photography by Hudi Greenberger
Styling by Renee Muller

Passover Blueberry Muffins

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Chaya Garfunkel
Chaya Garfunkel
1 month ago

I’ve been making these muffins for the past 2-3 Pesachs. And I triple the recipe! I didn’t buy coconut flour, just replaced it with more almond flour, and use oil instead of melting coconut oil. They’re delicious! I pop them in my oven on Yom tov morning for a few minutes to freshen them after they’ve been made ahead and frozen, and put them out for breakfast. They’re long gone by the end of Pesach!
Thanks for another great recipe.

E. Ikuot
E. Ikuot
1 month ago

I don’t have coconut flour? Can I just use more almond flour? If so, how much extra almond flour?

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Avigayil Goodman
Avigayil Goodman
2 years ago

is there a way to make this recipe for all year round w reg ww flour?

Reply to  Avigayil Goodman
2 years ago

Regular flour is not the same. I would not recommend substituting with regular flour.