Today we are making tasty Passover Blueberry Muffins which happen to be gluten-free, dairy-free and very easy to make!
These are the best gluten-free, dairy-free, Passover blueberry muffins you will ever eat! They are made with minimal ingredients and come together within 15 minutes. Let’s quickly run through the steps of how to make them.
How to Make the Muffins
To start off, begin with separating the eggs. Now, don’t get scared off. You only need to separate four eggs, it’s not a lot! I know many people shy away from recipes where the eggs need to be separated, but trust me. It’s quite simple.
Next, the egg whites are whipped up with a bit of sugar and the egg yolks are mixed with sugar, vanilla extract, and water. The dry ingredients are folded into the egg yolks. Then, the whipped egg whites are folded into the egg yolks. Finally, blueberries are mixed in. That’s it!! See, it’s easy-peasy.
Let’s discuss one of the most crucial steps in this recipe: FOLDING the batter.
If you don’t know what it means to “fold” in baking then I’m here to explain. Folding batter is NOT whisking or traditionally mixing batter rather it’s when you use a rubber spatula (or a large spoon) to go under and over the batter. You are essentially gently mixing the batter.
In this recipe, folding the batter is crucial in order to maintain the volume and airiness of the whipped egg whites in the muffin batter.
Here are some common questions + answers.
- Can I double or triple the recipe? Yes.
- What if I don’t own an electric stand mixer? You can use a handheld electric mixer with the whisk attachment, or simply use a hand-held whisk (but it may you take 20-30 minutes to whip the egg whites).
- Are these muffins only good for Passover? Of course not! They are a great gluten-free and dairy-free option for all year round.
- What if a bit of egg yolk falls into the egg whites? You can try to scoop out the yolk, but you may need to dump it all if the yolk gets mixed into the whites. If there is egg yolk in the egg whites, they won’t whip up properly. This does not apply vice-versa though.
- I can’t eat almond flour, can I use coconut flour? Sorry, but I’m pretty sure it won’t work. The muffins will be too sweet and the texture will be pretty funky.
Watch the Youtube video here:
Passover Blueberry Muffins
- Prep Time: 20 minutes
- Cook Time: 18 minutes
- Total Time: 38 minutes
- Yield: 12 muffins
- Category: muffins, desserts, gluten-free, Passover
- 4 large eggs, room temperature
- 3/4 cup granulated sugar
- 1 tablespoon water
- 1 1/2 teaspoons pure vanilla extract
- 1 cup and 2 tablespoons almond flour/almond meal (NOT ground almonds!)
- 1/2 cup tapioca starch
- Pinch salt
- 1 cup fresh blueberries (not frozen)
- Preheat the oven to 350℉ and line 12 muffin pan with paper cupcake liners.
- Separate the eggs: Place the egg yolks into a large bowl and place the egg whites in a bowl of an electric mixer.
- Beat egg whites and 2 1/2 tablespoons of the sugar, using a whisk attachment, on medium-high speed until stiff peaks form. Set aside.
- In a separate bowl, beat the egg yolks with the remaining sugar, water, and vanilla extract for about 1 minute.
- Sift the almond flour, tapioca starch and salt over the egg yolk mixture.
- Then, fold in the whipped egg whites.
- Fold in 3/4 cup of the blueberries.
- Scoop the batter into the 12 paper liners. Top each muffin with a few blueberries, using the remaining 1/4 cup of blueberries.
- Bake for 15-19 minutes in the middle of the oven.
- Let cool 1 hours before eating.
- These muffins are best eaten the day of but they can be stored in a ziplock or container in the fridge for 4-5 days.