Passover Blueberry Muffins



  1. Preheat the oven to 350℉ and line 12 muffin pan with paper cupcake liners.
  2. Separate the eggs: Place the egg yolks into a large bowl and place the egg whites in a bowl of an electric mixer.
  3. 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.
  4. In a separate bowl, beat the egg yolks with the remaining sugar, water, and vanilla extract for about 1 minute.
  5. Sift the almond flour, tapioca starch and salt over the egg yolk mixture.
  6. Then, fold in the whipped egg whites.
  7. Fold in 3/4 cup of the blueberries.
  8. Scoop the batter into the 12 paper liners. Top each muffin with a few blueberries, using the remaining 1/4 cup of blueberries.
  9. Bake for 15-19 minutes in the middle of the oven.
  10. Let cool 1 hours before eating.
  11. 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.