Passover Blueberry Muffins Recipe

Name: Passover Blueberry Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/2 cup cake meal; 1/4 cup potato starch; 1/4 tsp salt; 1/2 cup margarine, room temperature; 1 cup sugar; 3 eggs; 1/2 tsp orange juice; 1/2 tsp orange zest; 1 pt (2 cups) fresh or frozen blueberries; cinnamon and sugar

Servings: persons

1/2 cup cake meal
1/4 cup potato starch
1/4 tsp salt
1/2 cup margarine, room temperature
1 cup sugar
3 eggs
1/2 tsp orange juice
1/2 tsp orange zest
1 pt (2 cups) fresh or frozen blueberries
cinnamon and sugar

1
Preheat oven to at 350u00b0F. Line muffin pans.
2
Combine cake meal, potato starch and salt.
3
Beat margarine until creamy. Add sugar and beat well. Add eggs one at a time.
4
Mix in juice, zest, and dry ingredients.
5
It is very important to make sure the blueberries are dry. Then gently fold the blueberries into the batter.
6
Fill muffin tins about 3/4 full. Sprinkle with cinnamon and sugar.
7
Bake at 350u00b0F (180u00b0C) for 15-20 minutes. Cool.

327

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 1/2 cup cake meal, 1/4 cup potato starch, 1/4 tsp salt, 1/2 cup margarine, room temperature, and more.

Yes, Passover Blueberry Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Passover Blueberry Muffins

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