Blueberry-stuffed Mini-Muffins Recipe π«
Overview:
These delightful Blueberry-stuffed Mini-Muffins are not only a breeze to whip up but also an absolute treat for your taste buds. Bursting with juicy blueberry preserves nestled within a fluffy ricotta-infused batter, these mini muffins are perfect for breakfast, brunch, or as a sweet snack any time of the day. Plus, they freeze wonderfully, making them a convenient go-to option for busy mornings or unexpected guests. Packed with wholesome ingredients, they offer a healthy twist to traditional muffins, thanks to the addition of nutritious ricotta cheese. With a prep time of just 15 minutes and a total cook time of 20 minutes, these mini muffins are a quick and easy delight that you’ll want to make over and over again!
Nutritional Information (per mini muffin):
- Calories: 74.3
- Fat Content: 1.2g
- Saturated Fat Content: 0.3g
- Cholesterol Content: 6.2mg
- Sodium Content: 144.3mg
- Carbohydrate Content: 13.8g
- Fiber Content: 0.3g
- Sugar Content: 6.3g
- Protein Content: 1.7g
Ingredients:
| Quantity | Ingredient |
|---|---|
| 2 1/2 cups | all-purpose flour |
| 3/4 cup | sugar |
| 1 tbsp | baking powder |
| 1 tsp | baking soda |
| 1 tsp | table salt |
| 3/4 cup | buttermilk |
| 1/2 cup | low-fat milk |
| 1/3 cup | part-skim ricotta cheese |
| 1 tsp | vanilla extract |
| 1 tsp | almond extract |
| 1 | egg |
| 2 tbsp | vegetable oil |
| 6 tbsp | blueberry preserves |
Instructions:
- Preheat oven to 400Β°F (200Β°C).
- Combine all-purpose flour, sugar, baking powder, baking soda, and salt in a large bowl.
- In a separate bowl, mix buttermilk, low-fat milk, ricotta cheese, vanilla extract, almond extract, egg, and vegetable oil until well combined.
- Add the wet ingredients to the dry ingredients and stir gently until just combined. Be careful not to overmix; the batter should be slightly lumpy.
- Spray 3 mini muffin tins (36 muffin cups total) with cooking spray to prevent sticking.
- Fill each muffin cup one-third full with the muffin mixture.
- Add half a teaspoon of blueberry preserves to each muffin cup.
- Top with the remaining muffin batter, covering the blueberry preserves.
- Bake for 10 to 12 minutes or until the muffins are golden brown and a toothpick inserted into the center comes out clean.
- Allow the muffins to stand for 5 minutes in the tin before transferring them to a wire rack to cool completely.
Serving Suggestions:
These Blueberry-stuffed Mini-Muffins are best enjoyed warm with a dollop of butter or a drizzle of honey. They make a delightful addition to breakfast spreads, brunch buffets, or as a sweet treat for potlucks and gatherings. Pair them with your favorite hot beverage, such as coffee, tea, or hot chocolate, for a cozy and comforting indulgence.
Tips:
- Freezing: These mini muffins freeze exceptionally well. Once cooled completely, store them in an airtight container or freezer bag for up to three months. Simply thaw them at room temperature or reheat them in the microwave for a quick and convenient snack.
- Variations: Feel free to experiment with different fruit preserves or fillings to customize these mini muffins to your taste preferences. Raspberry, strawberry, or peach preserves would also work beautifully in this recipe.
- Storage: Store any leftover muffins in an airtight container at room temperature for up to three days. To maintain their freshness, you can also store them in the refrigerator for up to a week.
Conclusion:
With their irresistible combination of fluffy texture, sweet blueberry filling, and wholesome ingredients, these Blueberry-stuffed Mini-Muffins are sure to become a family favorite. Whether enjoyed fresh out of the oven or reheated from the freezer, they are guaranteed to delight your senses and satisfy your cravings. Whip up a batch today and experience the joy of homemade goodness in every bite! π§β¨
