Passover Blueberry Muffins

Brynie Greisman Brynie Greisman
5.0 (1 reviews)

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

30m 6
Easy Vegetarian Pescatarian Gluten Free Low Carb No Refined Sugar Passover Parve

Contains: Tree nuts, Egg

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.

Credits

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.

Description:

Photography by Hudi Greenberger
Styling by Renee Muller

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3 Comments

Chaya Garfunkel •

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 •

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

Avigayil Goodman •

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

Raquel Malul Kosher.com Team •
Reply to Avigayil Goodman

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