Blueberry-stuffed Mini-Muffins

"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 :-)"
 
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photo by Ms B. photo by Ms B.
photo by Ms B.
Ready In:
35mins
Ingredients:
14
Yields:
36 mini muffins
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ingredients

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directions

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

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Reviews

  1. 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.
     
  2. Great little bites! I prepared these for a breakfast party featuring all tiny little finger foods, and they were a hit. I used an all fruit blueberry spread, as that is all I could find at the grocery. I think that these would also be good with a strawberry or cherry preserve filling. Yummy and simple.
     
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Tweaks

  1. 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.
     

RECIPE SUBMITTED BY

bok bok, bok bok bok bok.
 
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