Before I go any further, just take a look at these muffins.
Golden, luscious, inviting, and topped with crunchy, crumbly streusel topping.
And completely 100% kosher for Pesach!
I can’t tell you how excited I am about these muffins. They are SO GOOD! Moist but crumbly, lightly spiced, and bursting with juicy berries. Perfect for breakfast, elevenses, afternoon tea, or whenever you fancy one, to be honest. No grains, no matza meal, no kitniot, no gebrokhts… just 100% deliciousness 😀
Incidentally, they’re also gluten-free. You’re welcome.
You do need to eat them the day they’re made though, otherwise the blueberries go a bit squidgy. Eating them straightaway isn’t really a problem though, is it?
You can substitute other berries, or even chopped apples or pears, instead of the blueberries. I do love a fruity muffin!
This recipe makes 6 (all the easier to eat in one sitting!) but can easily be doubled or tripled.
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There are plenty more terrific Pesach recipes – including breakfasts, cakes & desserts – in my book Helen’s Delicious Pesach. Buy it on Amazon.co.uk or Amazon.com, or get the ebook for iPad, or pdf, from Blurb.com
- 100g ground almonds (3/4 cup)
- 75g potato flour (2/3 cup)
- 1.5 tsp baking powder
- 50g caster (superfine) sugar (1/4 cup)
- 1 tsp cinnamon
- Zest of an orange
- 1 egg
- 50ml natural yogurt (scant quarter cup)
- 50ml vegetable oil or melted butter/margarine (scant quarter cup)
- Juice of an orange (approx. 75ml, 1/3 cup)
- 75g fresh or frozen blueberries (3/4 cup)
- 2 tbsp desiccated coconut
- 1 tbsp flaked almonds
- 0.25 tsp cinnamon
- 1 tbsp sugar
- 1 tsp vegetable oil
- Preheat the oven to 200C (400F). Line a muffin tin with 6 paper cases.
- Mix together the ground almonds, potato flour, baking powder, caster sugar, cinnamon and orange zest in a large bowl.
- In a separate bowl or jug, whisk together the egg, yogurt, oil and orange juice.
- Pour the liquid ingredients into the dry ingredients, and mix gently together to combine. Finally, fold in the blueberries, taking care not to break them up too much.
- Divide the mixture between the paper cases, and bake at 200C (400F) for 10 minutes.
- Meanwhile, make the streusel topping by mixing the coconut, flaked almonds, cinnamon, sugar and oil.
- After 10 minutes, remove the muffins from the oven and quickly divide the streusel topping between them. Return to the oven and bake for a further 10 minutes until risen and golden. A toothpick inserted into the muffins should come out clean.
- Cool on a wire rack. Eat and enjoy!
- Because they contain fresh fruit, these are best eaten on the day of baking.