Blueberry-stuffed mini muffins

Blueberry-stuffed mini muffins

Total Time
27 min
15 min
12 min
Enjoy a burst of berry goodness with the very first bite of these delicious little muffins. Make them for breakfast or package them up to share with neighbors or family; we guarantee they will be appreciated! Ricotta cheese is an unexpected ingredient in these muffins, and is the secret to keeping them incomparably moist and tender. This recipe is versatile and can be made with any sort of preserves that you like or have on hand. Change up the recipe every time you bake by varying the filling. Try strawberry or blackberry preserves, or even orange marmalade.


All-purpose flour

2½ cup(s)


¾ cup(s)

Baking powder

1 Tbsp

Baking soda

1 tsp

Table salt

1 tsp

1% low fat buttermilk

¾ cup(s)

1% low fat milk

½ cup(s)

Part skim ricotta cheese


Vanilla extract

1 Tbsp

Almond extract

1 tsp

Egg whites

1 large


1 large egg(s)

Vegetable oil

2 Tbsp


6 Tbsp, blueberry


  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.
  6. Serving size: 1 muffin