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.

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.