12 Servings
40 Minutes
Allergens
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.
Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Line a muffin tin with paper liners.
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.
Combine the rest of the ingredients in a large bowl. Add the cooked blueberries. Mix well.
Evenly fill each baking cup with the batter. Bake for 25–30 minutes. Makes 12 muffins.
Pic not accurate. When blueberries and liquid added the muffin batter turns totally purple!