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.
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.
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Streusel-topped blueberry muffins - grain and gluten free
For the muffins
- 100 g ground almonds (¾ cup)
- 75 g potato flour (⅔ cup)
- 1½ 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!
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 Amazon.co.uk or Amazon.com, or get the ebook for iPad, or pdf, from Blurb.com
Not Pesach? Why not try out these fruity sugar-free breakfast muffins with granola topping instead?