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Parve
Easy
35 Minutes
Diets 
Usually, when I set out to create a recipe, I pretty much know how it will come out. These muffins surprised me when I tasted how moist and flavorful they were. These are sure to be a hit at any party. Yield: 16 muffins
2 cups Mishpacha Flour
3/4 cup sugar
2 teaspoons baking powder
pinch of salt
1/2 cup oil
1 cup Kedem Apple Juice
2 eggs
1 teaspoon cinnamon
8 ounces frozen blueberries
1 tablespoon cornstarch
1 and 3/4 cups Mishpacha Flour
3/4 cup sugar
1/3 cup oil
2 cups Gefen Confectioners’ Sugar
drop of hot water
2 teaspoons cinnamon
1/2 teaspoon Heaven & Earth Lemon Juice
Preheat oven to 400 degrees Fahrenheit.
In a bowl, mix flour, sugar, baking powder, and salt.
In a separate bowl, mix oil, apple juice, eggs, and cinnamon.
Slowly mix wet mixture into dry mixture.
Wash frozen blueberries until the water runs almost clear, then dry them. Sprinkle with cornstarch to prevent them from sinking to the bottom of the muffins. Add to the batter but try to avoid mixing so they don’t turn the batter purple.
Scoop batter into individual cupcake holders, trying to get some blueberries in each scoop, filling holders almost until the top.
Mix together flour and sugar. Slowly add oil until mixture has a crumbly consistency.
Sprinkle some crumble onto each muffin. Place all the muffins on a baking sheet.
Lower oven temperature to 375 degrees Fahrenheit and bake muffins for 18 minutes.
Allow to cool.
Dissolve confectioners’ sugar in a drop of hot water until it’s a thick paste. Add cinnamon and lemon juice. Drizzle over muffins.
Styling by Shainy Maiman
Photography by Ruby Studios
www.thevoiceoflakewood.com
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Can these be frozen
I don’t see why not.
Do these need refrigerating once baked?
In general I find that since blueberry muffins are so moist they tend to get moldy quicker. If you plan on eating them in 2-3 days you should be good (considering it’s cold where you live). If it’s hot, then I would definitley keep them in the refrigerator to preserve them longer.
can I substitute for ww flour?
I have never tried it for this recipe. But in general the rule is, when substituting whole wheat for all-purpose, use 50 percent whole-wheat, and 50 percent of another flour, preferably all-purpose, pastry flour or spelt, to avoid a dense result. If you want to use only whole wheat, you’ll need to add more liquid.