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Emily Jacobs

Gluten Free Blueberry Streusel Muffins (Passover Friendly)





If you have been following me for some time now you know that I always make a batch of muffins for the week to have grab and go snacks for the kids. This week is Passover so I made a batch of Passover friendly muffins. If rice is something you eat during passover than these are for you, if not you can substitute with matzo cake meal. And these muffins taste so delicious you don't need to save them for only this time of year! These are gluten free so great if you are baking for someone with a gluten intolerance. And they have the perfect amount of sweetness and tartness from the fresh blueberries.


Makes 12 Muffins


Muffins

  • 2 extra large eggs

  • 1/2 cup brown sugar

  • 1/2 cup unsweetened apple sauce

  • 1.5 tsp vanilla extract

  • 1/2 cup non-fat greek yogurt

  • 2 cups brown rice flour

  • 1/2 cup potato starch

  • 1 tsp baking powder

  • 1/2 tsp salt

  • 1.5 tsp cinnamon

  • 1.5 cups blueberries

Streusel

  • 3 tbsp brown sugar

  • 3 tbsp unsweetened apple sauce

  • 1/2 cups brown rice flour

  • 1 tsp cinnamon

  1. Preheat oven to 350 and line a 12 cup muffin tray with paper liners and spray with non-stick spray or canola oil

  2. In a large bowl whisk eggs and sugar until foamy. Add in apple sauce, vanilla and greek yogurt and whisk until well combined

  3. In a medium size bowl add flour, potato starch, baking powder, salt and cinnamon. Mix with a fork until combined

  4. Gently add the dry ingredients into the wet bowl and with a silicone or wooden spoon mix until you don't see any lumps. Gently fold in blueberries

  5. In a small bowl combine streusel ingredients and with a fork mix together until you see large crumbs. If it looks too dry you can add a little more apple sauce.

  6. Scoop the muffin batter into the cups. With your fingers sprinkle the streusel on top

  7. Bake 22-24 minutes or until a tester comes out clean. Let cool in pan for 10 minutes then carefully transfer to a wire rack

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