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

These Pesach blueberry muffins are moist, crumbly, & bursting with juicy berries!
Free from gluten, kitniot, & gebrokhts, they’re delicious at any time.

Before I go any further, just take a look at these fruity Pesach 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!

Delicious fruity muffins

I can’t tell you how excited I am about these Pesach blueberry 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!

Eat them quickly!

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? We certainly didn’t have any difficulty in polishing off a batch.

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 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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Streusel-topped blueberry muffins - grain and gluten free

Course Breakfast, Cake, Snack
Cuisine American
Keyword baking, blueberry
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 6
Calories 326kcal
Author Helen


For the muffins

  • 100 g ground almonds (¾ cup)
  • 75 g potato flour (⅔ cup)
  • tsp baking powder
  • 50 g caster (superfine) sugar (¼ cup)
  • 1 tsp cinnamon
  • Zest of an orange
  • 1 egg
  • 50 ml natural yogurt (scant ¼ cup)
  • 50 ml vegetable oil or melted butter/margarine (scant ¼ cup)
  • Juice of an orange (approx. 75ml or ⅓ cup)
  • 75 g fresh or frozen blueberries (¾ cup)

For the topping

  • 2 tbsp desiccated coconut
  • 1 tbsp flaked almonds
  • ¼ tsp cinnamon
  • 1 tbsp sugar
  • 1 tsp vegetable oil


  • Preheat the oven to 200°C (400°F). Line a muffin tin with 6 silicon or 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 200°C (400°F) 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.

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!

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

Not Pesach? Why not try out these fruity sugar-free breakfast muffins with granola topping instead? 


  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. Becca @ Amuse Your Bouche

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

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