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Perfect Homemade Kosher Blueberry Muffins

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Pareve

These blueberry muffins are tender, golden and loaded with berries, and they’re made with oil and non-dairy milk, so they’re pareve. They work for a weekday breakfast, a Shabbat morning or a brunch spread.

The Mixing Method

Combine the dry ingredients in one bowl and the wet in another, then fold them together just until the flour disappears. A lumpy batter is what you want; overmixing develops gluten and makes muffins tough and tunneled. Toss the blueberries in a tablespoon of flour before folding them in so they stay suspended instead of sinking. If you use frozen berries, don’t thaw them first. A sprinkle of coarse sugar on top gives a crunchy bakery-style finish.

Kosher Notes

As written, the muffins are pareve, so they can be served after a meat meal. Check that your oat or almond milk is certified pareve, since some non-dairy products are made on dairy equipment and labeled dairy (DE).

Storing and Freezing

Keep muffins in an airtight container at room temperature for up to 3 days, or freeze them for up to 3 months. They’re best served slightly warm.

Perfect Homemade Kosher Blueberry Muffins
These tender, bakery-style kosher blueberry muffins are packed with juicy berries and have the perfect fluffy texture that makes them irresistible.
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Prep Time 15 minutes
Cook Time 22 minutes
Total Time 37 minutes
Servings: 12 muffins
Course: Breakfast
Cuisine: American
Calories: 245
Ingredients Method Notes

Ingredients
  

  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • 1/2 teaspoon kosher salt
  • 1/2 cup granulated sugar
  • 1/4 cup honey
  • 1/3 cup vegetable oil
  • 1 large egg
  • 1 cup non-dairy milk such as oat or almond milk
  • 1 teaspoon vanilla extract
  • 1 1/4 cups fresh blueberries
  • 1 tablespoon all-purpose flour for coating blueberries
  • 1 tablespoon coarse sugar for topping, optional

What I use for this recipe

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Method
 

  1. Preheat your oven to 400°F (200°C). Line a 12-cup muffin tin with paper liners or grease well with oil.
  2. In a large bowl, whisk together 2 cups flour, baking powder, and salt. Set aside.
  3. In a separate bowl, whisk together sugar, honey, oil, egg, non-dairy milk, and vanilla until well combined.
  4. In a small bowl, toss the blueberries with 1 tablespoon of flour until they're lightly coated. This prevents them from sinking during baking.
  5. Pour the wet ingredients into the dry ingredients and gently fold together with a spatula until just combined. The batter should look lumpy - don't overmix.
  6. Gently fold in the flour-coated blueberries, distributing them evenly throughout the batter.
  7. Divide the batter evenly among the muffin cups, filling each about 3/4 full. Sprinkle the tops with coarse sugar if desired.
  8. Bake for 20-22 minutes, or until the tops are golden brown and a toothpick inserted in the center comes out with just a few moist crumbs.
  9. Cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.

Notes

Store muffins in an airtight container at room temperature for up to 3 days, or freeze for up to 3 months. If using frozen blueberries, don't thaw them first - just toss with flour while still frozen. The muffins are best served slightly warm.
Nutrition Facts
12 servings per recipe
Serving size 1 serving
Calories 245
% Daily Value*
Total Fat 9g 12%
Saturated Fat 1.2g 6%
Trans Fat 0g
Cholesterol 31mg 10%
Sodium 285mg 12%
Dietary Fiber 2g 7%
Total Sugars 18g
Protein 4g 8%
*Percent Daily Values are based on a 2,000 calorie diet.

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Ess gezunterheit!

Yiddish for "eat in good health." Kosher recipes for Shabbat, the holidays and every weeknight, with meat, dairy and pareve always kept apart.

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