Blueberry-stuffed Mini-Muffins

READY IN: 35mins
Ms B.
Recipe by spatchcock

These are wonderful--I usually make tons of them and then freeze them for later use! They are quite healthy, thanks to the ricotta cheese :-)

Top Review by Mary Christmas

These were heavenly warm from the oven. I replaced 1 cup of the all purpose flour with whole wheat pastry flour and used 2 whole eggs rather than waste the yolk. I also used regular sized muffin pans, which yielded 16 muffins. Excellent recipe. Thank you.

Ingredients Nutrition

Directions

  1. Preheat oven to 400°F.
  2. Combine flour, sugar, baking powder, baking soda and salt in a large bowl.
  3. In a separate bowl, combine buttermilk, milk, ricotta, vanilla extract, almond extract, eggs and oil.
  4. Add wet ingredients to dry ingredients.
  5. Stir gently until just combined.
  6. Mixture will be slightly lumpy.
  7. Spray 3 mini muffin tins (36 muffin cups total) with cooking spray.
  8. Fill each cup 1/3 full with muffin mixture.
  9. Add 1/2 teaspoon blueberry preserves to each muffin cup, and top with remaining batter.
  10. Bake for 10 to 12 minutes or until done.
  11. Stand for 5 minutes.
  12. Remove muffins to a wire rack to cool.

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