Passover Blueberry Muffins
- 3 large eggs, separated
- ½ cup (1 stick - 112 grams) butter, melted (or use neutral oil)
- ¾ cup (150 grams) vanilla sugar (see tip)
- 1 tablespoon milk or water
- ½ cup (75 grams) matzoh cake meal
- ¼ cup (35 grams) potato starch
- ¼ teaspoon sea salt, plus a pinch for beating egg whites
- ⅛ teaspoon cinnamon
- ¾ cup (90 grams) frozen blueberries, tossed in a bit of cake meal
- TIP: to make your own vanilla sugar, split a vanilla bean and tuck into a jar of sugar, and let sit for a day or two for the flavor to absorb.
- Preheat oven to 350ºF. Coat the bottom and sides of a 6-cup muffin tin with butter, then dust with cake meal (or use paper liners).
- Add the egg whites to a large bowl with a pinch of salt. Using a hand mixer (or stand mixer), beat egg whites on medium until frothy, then increase speed to high and beat until stiff peaks form; set aside.
- Add egg yolks, melted butter and vanilla sugar to a deep bowl; whisk until well blended. Add milk, cake meal, potato starch, salt and cinnamon, then whisk until just combined and there are no visible traces of cake meal or starch.
- Using a rubber spatula, stir in ⅓ of the whipped egg whites. Add remaining whipped egg whites to the bowl then, using the rubber spatula, gently fold in until combined.
- Gently fold in the blueberries.
- Spoon batter into prepared muffin tin (an ice cream scoop is great for this step!). Bake until muffins are deep golden and spring back when gently tapped, 30 to 35 minutes.