I didn't just test these once. Or even twice. Or even thrice. Sum it up to say that I had muffins as hard as hockey pucks, as dense as tennis balls and as palatable as styrofoam cups all over my kitchen before I hit Passover perfection.
When I opened the oven and saw how high these had risen without baking soda or baking powder, I ran and got my camera. When I broke into one and found it had the texture of a real muffin with an actual crumb, I held my breath. And when I tasted it, I could barely contain my joy. Finally, a muffin with just the right amount of sugar and spice, a juicy burst of blueberries and a crunchy nutty topping, I finally had developed a recipe good enough to pass on to you.
Almond meal and almond flour are both finely ground almonds and there is no official difference between the two products. I have been told that almond flour does not need to be specified kosher for Passover. If you agree, than I recommend Bob's Red Mill super fine grind whole meal almond flour. I like the nutty flavor that grinding the almond with the skin provides, but any finely ground almond meal or flour will work fine.
A note about the red silicone muffin liners in the photo. I wouldn't be without them. They hold more batter than muffin papers and are a cinch to remove when the muffins are warm or cool. They are a bit of a pain to wash and dry, but well worth the trouble.
Wishing you and your loved ones a memorable Seder and Chag Sameach!
Passover Blueberry Cinnamon-Streusel Muffins
1/3 cup packed golden brown sugar
3 tablespoons potato starch
1½ teaspoons ground cinnamon
¾ cup finely chopped pecans
3 tablespoons vegetable oil
1 cup vegetable oil
2 cups sugar
6 large eggs
1 cup potato starch
¾ cup matzah cake meal
½ cup almond flour or meal
1½ teaspoons ground cinnamon
½ teaspoon kosher salt
¾ cups (about 8 ounces) fresh blueberries, rinsed
Place oven rack in center of oven and preheat to 350 degrees F. Grease 15 muffin cups or line cups with silicone or paper liners.
To make streusel topping, in a small bowl, stir together brown sugar, potato starch and cinnamon. Stir in pecans. Add oil and toss with your fingers until mixture is crumbly; set aside.
To make muffins, in a large bowl, whisk oil and sugar until blended. Whisk in eggs, blending well. Stir in potato starch, cake meal, almond flour, cinnamon and salt until incorporated. Fold in blueberries. Spoon into muffin cups, trying to divide blueberries evenly and filling almost to the top. Sprinkle streusel over tops; press it in lightly.
Bake for 25 to 30 minutes or until a toothpick comes out clean. Cool 10 minutes, go around edges of muffin cups with a sharp knife, and remove muffins to cooling racks.
TO MAKE AHEAD: These muffins are best the day they are made only because the streusel is crispy. They may be stored at room temperature tightly covered for up to 3 days or frozen, but then I recommend heating them 375 or 400 degrees for 5 minutes or until warm.
Makes 15 muffins.