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Recipe by Rachel Weiss

Perfect Pesach Blueberry Muffins (Gluten Free)

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Parve Parve
Medium Medium
12 Servings
Allergens

Contains

- Tree nuts - Egg

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.

Ingredients

Main ingredients

  • 2 cups blueberries

  • 1/2 cup water

  • 2 and 1/2 cups Gefen Almond Flour

  • 1/2 teaspoon baking soda

  • 1 teaspoon cinnamon

Directions

Make the Muffins

1.

Preheat oven to 325 degrees Fahrenheit (170 degrees Celsius). Line a muffin tin with paper liners.

2.

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.

3.

Combine the rest of the ingredients in a large bowl. Add the cooked blueberries. Mix well.

4.

Evenly fill each baking cup with the batter. Bake for 25–30 minutes. Makes 12 muffins.

Perfect Pesach Blueberry Muffins (Gluten Free)

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tamara FUZAILOV
tamara FUZAILOV
2 months ago

made it for pesach as a cake in a 8×8 square pan- turned out really good! I added a sprinkle of sugar and the zest and juice of 1 lemon into the blueberries for extra flavor

Last edited 2 months ago by tamara FUZAILOV
Sharyn Nomel
Sharyn Nomel
1 year ago

Pic not accurate. When blueberries and liquid added the muffin batter turns totally purple!