Passover Breakfast Muffins

Our Passover morning changed one year for the better. I can’t pin point exactly what year it was, but it was the year that my mom’s close friend Phyllis started to bring us muffins. Until that year, we were stuck with matzoh for breakfast  – or those eggy popovers. That magical year though, Phyllis brought us an amazing assortment of muffins. They tasted so good that we questioned whether or not they were actually kosher for passover.


Over the past few years that I have been making Passover in my own home, those muffins have been a staple. My kids depend on them. We have experimented with different add-ins, but the base has stayed the same. They mix up pretty quickly and everyone is happy.

Passover Blueberry Muffins (recipe from our good friend, Phyllis C.)
Recipe makes almost 2 dozen muffins


2/3 cup butter
1 1/2 cups sugar
6 large eggs
2 teaspoons vanilla
1/2 cup potato starch
1 cup cake meal
1/4 teaspoon salt
1 teaspoon baking soda
1 teaspoon baking powder
2/3 cup plain yogurt
2 cups blueberries or other mix-ins (we also love strawberry, raspberry chocolate chip, banana chocolate chip)


Preheat oven to 400 for a standard oven and 375 for a convection oven.

Sift together the dry ingredients in small bowl – the potato starch, cake meal, salt, baking soda, and baking powder.

In a mixer, cream the softened butter with the sugar.

Add 2 teaspoons vanilla

Beat in the eggs, one at a time. Scrape the bowl as you go.

Slowly mix the  dry ingredients in to the eggs/sugar mixture. Fold in the  2/3 cup yogurt.

Let stand in fridge for 15 minutes.

Line muffin tins with paper muffin liners.

Place a tablespoon of muffin batter into each cup.

Mix you mix-in in to the remaining batter.  Fill the muffin cups 2/3 full with blueberry batter.


Bake at 400 degrees in a preheated, conventional oven or 375 in convection oven for 20-25 minutes, or until done.


The Muffins freeze well. Makes 20 to 24 muffins.


*If you are looking for something gluten free or non-gebrokts for Passover, I highly recommend these muffins over at My Wife the Chef.

Meatless Monday: Blueberry Oatmeal Pancakes

I am horrible about eating breakfast. As I run out the door each morning, I should be grabbing something nutritious. Instead, I start my day with a double dose of iced coffee. That’s it. By lunch time, I’m starving. Once in a blue moon, I will have a bagel.

Of course I do crave a good breakfast. You know the kind. The kind that you get in a diner. Where they serve you a heaping plate of pancakes and the butter is melting down the side. There is a sticky jar of maple syrup waiting to be poured. That or eggs and a big crispy plate of hash browns. I haven’t had a breakfast like that in ages.

That is what was on my mind as I stepped in my sauna-like house this evening. A normal person would turn around and throw the kids in the car and then head to IHOP. Not me, though. I grabbed the flour off the shelf and set out to make some good old flapjacks.

I didn’t want to make the boxed kind, when it’s easy enough to make from scratch. These blueberry oatmeal pancakes were a big hit in this house. Super filling.

Blueberry Oatmeal Pancakes

1 cup flour
3/4 cup quick oats
2.5 tbsp. brown sugar
1 tbsp. maple syrup
1 tsp. baking powder
1 tsp. baking soda
1/2 tsp. salt
1.5 cups milk
2 eggs
1 tsp. vanilla
1 tsp. cinnamon
3/4 cup blueberries
1 tbsp. vegetable oil

Whisk everything together slowly in a large mixing bowl.

Heat a large griddle.

Pour batter on to lightly greased griddle 1/2 cup at a time.

Flip over when side is done.

Serve with more blueberries, butter and maple syrup.

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