Streusel-topped blueberry muffins – for Pesach! Grain- & gluten-free.

Before I go any further, just take a look at these muffins. 

These fruity muffins are moist, crumbly, & bursting with juicy blueberries! Perfect for Pesach (Passover), they're free from gluten, kitniot, & gebrokhts, they're delicious at any time.

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.

These fruity muffins are moist, crumbly, & bursting with juicy blueberries! Perfect for Pesach (Passover), they're free from gluten, kitniot, & gebrokhts, they're delicious at any time.

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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 or, or get the ebook for iPad, or pdf, from

Streusel-topped blueberry muffins - for Pesach
Yields 6
Free from grains and gluten.
Write a review
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
Prep Time
10 min
Cook Time
20 min
Total Time
30 min
326 calories
34 g
32 g
20 g
7 g
2 g
126 g
31 g
18 g
0 g
17 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 326
Calories from Fat 171
% Daily Value *
Total Fat 20g
Saturated Fat 2g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 13g
Cholesterol 32mg
Sodium 31mg
Total Carbohydrates 34g
Dietary Fiber 4g
Sugars 18g
Protein 7g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
For the muffins
  1. 100g ground almonds (3/4 cup)
  2. 75g potato flour (2/3 cup)
  3. 1.5 tsp baking powder
  4. 50g caster (superfine) sugar (1/4 cup)
  5. 1 tsp cinnamon
  6. Zest of an orange
  7. 1 egg
  8. 50ml natural yogurt (scant quarter cup)
  9. 50ml vegetable oil or melted butter/margarine (scant quarter cup)
  10. Juice of an orange (approx. 75ml, 1/3 cup)
  11. 75g fresh or frozen blueberries (3/4 cup)
For the topping
  1. 2 tbsp desiccated coconut
  2. 1 tbsp flaked almonds
  3. 0.25 tsp cinnamon
  4. 1 tbsp sugar
  5. 1 tsp vegetable oil
  1. Preheat the oven to 200C (400F). Line a muffin tin with 6 paper cases.
  2. Mix together the ground almonds, potato flour, baking powder, caster sugar, cinnamon and orange zest in a large bowl.
  3. In a separate bowl or jug, whisk together the egg, yogurt, oil and orange juice.
  4. 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.
  5. Divide the mixture between the paper cases, and bake at 200C (400F) for 10 minutes.
  6. Meanwhile, make the streusel topping by mixing the coconut, flaked almonds, cinnamon, sugar and oil.
  7. 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.
  8. Cool on a wire rack. Eat and enjoy!
  1. Because they contain fresh fruit, these are best eaten on the day of baking.
 By the way, if you aren’t already following me on Facebook, you should! I occasionally share extra recipes on there, like these amazing chocolate brownie cookies for Pesach, which are free from kitniot, gebrokts, gluten and dairy, and have only optional nuts. Yum!


  1. What is potato flour?

  2. Hi would like to make these Parev. An I use soya milk? Want to make these for Shabbat for some gluten free guests

    • Hi Miriam. If you’re substituting the yogurt, I would use soya yogurt or coconut yogurt rather than soya milk, which I think would make the mixture very runny. I hope you enjoy them!

  3. Oh my these look delicious! Blueberry muffins are my husband’s favourite especially with streusel topping

  4. LOVE the look of these, actually very little sugar too! I now refuse to eat any muffins WITHOUT a streusal topping – it’s just so yummy! I’ve never had one with coconut in though so I really need to get on that.

  5. Potato flour!! I would never have guessed. These look lovely, blueberry muffins have always been my favourite.

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