Photo of Blueberry-stuffed mini muffins by WW

Blueberry-stuffed mini muffins

SmartPoints® value per serving
Total Time
27 min
15 min
12 min
Enjoy a burst of berry goodness with the very first bite of these delicious muffins guaranteed to elicit smiles. Share the delight. Make them for breakfast, take them to the break room at the office, or package them up to welcome new neighbors. Beyond the hidden jam centers of this baked treat, ricotta cheese is a surprising ingredient. It is the secret to keeping these muffins low in fat yet incomparably moist and tender. This versatile recipe can be made with any sort of preserves. Surprise them every time you bake these 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

low-fat buttermilk

¾ cup(s)

low-fat milk

½ cup(s)

part-skim ricotta cheese


vanilla extract

1 Tbsp

almond extract

1 tsp

egg white(s)

1 large


1 large

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.

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