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Parve
Medium
12 Servings
Allergens 
40 Minutes
Diets
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.
2 cups blueberries
1/2 cup water
2 and 1/2 cups Gefen Almond Flour
1/2 teaspoon baking soda
1 teaspoon cinnamon
1/2 teaspoon Gefen Pure Vanilla Extract
1/2 cup Gefen Honey
3 eggs
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.
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Are we supposed to add the blueberries and water they cooked in or just the blueberries?
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
Pic not accurate. When blueberries and liquid added the muffin batter turns totally purple!