1/2 cup vegetable oil
3 eggs
1/2 cup matzoh meal
2 tbsp. potato starch
1 3/4 cups blueberries
1 tsp. cinnamon
Preheat the oven to 350F. In a medium bowl, beat the sugar, oil and eggs with an electric mixer on low-medium speed for 2-3 minutes. In a small bowl, sift together the matzoh meal, potato starch and cinnamon. Add the bowl of dry ingredients into the bowl of wet ingredients. Stir with a whisk until almost combined. Add in the blueberries and gently stir until evenly dispersed. Spoon about 1/4 cup of batter into each well of a muffin tin lined with baking cups. Bake for 18-22 minutes. Remove pan from the oven and cool for 5 minutes. Remove muffins from the pan and cool on a wire rack for an additional 25 minutes.
Makes approximately 12 cupcakes
>>>While matzoh is not gluten free, you can purchase gluten free matzoh (like a flat bread), pop it in a food processor and make it into your own gluten free matzoh meal!<<<
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