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.