- Scant cup of sugar
- 3 eggs
- 1/3 cup canola or other vegetables oil 1/4 cup potato starch 1 cup frozen blueberries
- 1/2 teaspoon vanilla extract
- 1/2 cup matzo cake meal
- 1/4 teaspoon salt
Topping:
- 2 tablespoons cinnamon
- 1/2 cup sugar
Heat oven to 350 degrees. Line muffin pan with cupcake liners.
Blend sugar and oil together. Add the eggs, one at a time beating after each addition. Add vanilla. Sift the cake meal, potato starch, and salt together. Add gradually to mixture, mixing well. Fold in blueberries. Spoon into the muffin pan.
Mix the cinnamon and sugar together and sprinkle on top. Bake for 45 minutes.
Makes 12 muffins.