Ingredients for Blueberry Or Cherry Muffins
- 1 cup (2 sticks) margarine
- 1 scant cup (170g) granulated sugar
- 2 large eggs
- 1 teaspoon vanilla extract
- Matzo Meal
- ½ teaspoon salt
- ¼ cup (30g) potato starch
- Frozen Blueberries
- Cinnamon
- Fresh Lemon Rind
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How to Make Blueberry Or Cherry Muffins
- Preheat oven to 350°F (175°C). Line a mini muffin tin with paper liners.
- In a large bowl, cream together 1 cup (2 sticks) margarine and 1 scant cup (170g) granulated sugar until light and fluffy.
- Add 2 large eggs one at a time, beating well after each addition.
- Stir in 1 teaspoon vanilla extract, 1 ½ cups (150g) matzo cake meal, ½ teaspoon salt, and ¼ cup (30g) potato starch.
- Gently fold in 1 ½ cups (200g) fresh or frozen blueberries or cherries.
- Spoon or pour batter into prepared mini muffin cups, filling about ¾ full.
- 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.
- Bake for 15-20 minutes, or until a toothpick inserted into the center comes out clean.
- 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