Blueberry Or Cherry Muffins Recipe

Delightfully moist and delicious Passover mini muffins bursting with juicy blueberries or cherries! Perfect for breakfast, snacks, or even dessert. These make-ahead muffins freeze beautifully, so you can enjoy them anytime. This recipe, adapted from the popular 'I Can't Believe It's Kosher' cookbook, yields approximately 35 mini muffins and requires no fancy toppings. Enjoy the simple, perfectly sized treats!

Prep Time 20 mins
Cook Time 60 mins
Calories 174.2 kcal
Protein 4g
Rating 5.0 (1 Reviews)
Blueberry Or Cherry Muffins 53

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Blueberry Or Cherry Muffins

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How to Make Blueberry Or Cherry Muffins

  1. Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
  2. In a large bowl, cream together 1 cup (2 sticks) margarine and 1 scant cup (170g) granulated sugar until light and fluffy.
  3. Add 2 large eggs one at a time, beating well after each addition.
  4. Stir in 1 teaspoon vanilla extract, 1 ½ cups (150g) matzo cake meal, ½ teaspoon salt, and ¼ cup (30g) potato starch.
  5. Gently fold in 1 ½ cups (200g) fresh or frozen blueberries or cherries.
  6. Spoon or pour batter into prepared mini muffin cups, filling about ¾ full.
  7. Optional: In a small bowl, combine ½ cup (60g) granulated sugar with 1 teaspoon cinnamon or the zest of 1 lemon. Sprinkle over the muffins.
  8. Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
  9. Let cool in the tin for a few minutes before transferring to a wire rack to cool completely.

Nutrition Information (Approximate per serving)

Sodium

5 g

Sugar

82g

Fat

6g

Carbs

9g