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Photo of Blueberry-Stuffed Mini Muffins by WW

Blueberry-Stuffed Mini Muffins

3
Points® value
Total Time
27 min
Prep
15 min
Cook
12 min
Serves
36
Difficulty
Easy
The ricotta cheese is the trick to keeping these muffins low in fat but moist and tender.

Ingredients

All-purpose flour

2½ cup(s)

Sugar

¾ cup(s)

Baking powder

1 tbsp(s)

Baking soda

1 tsp(s)

Table salt

1 tsp(s)

1% low-fat buttermilk

¾ cup(s)

1% low fat milk

½ cup(s)

Part-skim ricotta cheese

⅓ cup(s)

Vanilla extract

1 tbsp(s)

Almond extract

1 tsp(s)

Egg whites

1 serving(s)

Raw egg

1 large

Vegetable oil

2 tbsp(s)

Preserves

6 tbsp(s), blueberry

Instructions

  1. Preheat oven to 400°F.
  2. 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.
  3. Add wet ingredients to dry ingredients. Stir gently until just combined. Mixture will be slightly lumpy.
  4. 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.
  5. 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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