Perfect Pesach Blueberry Muffins (Gluten Free)

Rachel Weiss Recipe By
  • Cooking and Prep: 40 m
  • Serves: 12
  • Contains:

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 (8)

Main ingredients

Start Cooking

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.

EMAIL
Please Log in to post a review How'd it turn out? Write a review. POST
Community Rating
5 / 5 stars of 1 total reviews
Please Log in to ask a question How'd it turn out? Write a review. POST

NEWSLETTER
Subscribe to kosher.com

For the latest and trendiest recipes!
Subscribe to kosher.com
For the latest and trendiest recipes!
BACK TO TOP