Adapted from a recipe by KosherEye Friend, Sarah Faygie Berkowitz
Heavenly and moist, the Passover Blueberry Muffins will become a Passover breakfast favorite. Try other fillings with this recipe – it works great with mandarin oranges and Craisins, apples and walnuts, or chocolate chips. Definitely worth doubling!
2 c. sugar
1 c. oil
1 c. potato starch
1 c. cake meal
1 and 1/4 teaspoon salt
2 cups fresh or frozen blueberries
Cinnamon and sugar for tops
Preheat oven to 325°. Mix oil and sugar; add eggs. Fold in dry ingredients and then blueberries, mixing by hand with spatula or spoon only until just blended. Fill muffin cups 2/3 of the way, sprinkle with cinnamon and sugar. Bake for about 35 to 40 minutes, or until tops spring back when pressed lightly. Check progress after 30 minutes to avoid over baking.
Yield: Makes 2 dozen.
Recipes: Passover, Muffins, Parve, Kosher