Amoretti Blueberry Muffins

A muffin for breakfast is a great way to start the day!


    • 1 stick butter, cold and cubed
    • ⅓ cup sugar
    • ½ cup brown sugar
    • 1 cup oats
    • 1 cup all-purpose flour


    1. Cream butter and sugar in mixer until light and fluffy.
    2. Whisk milk and mascarpone until combined, and set aside.
    3. Add egg, Amoretti Madagascar Bourbon Vanilla, and Amoretti Lemon Zest Oil Extracts.
    4. Whisk together cake flour, baking powder, and semolina, then add to the batter.
    5. Fold in 1 tablespoon of the Amoretti Blueberry Swirl. Just a few turns.
    6. Fold in the milk/mascarpone mixture, mixing two or three turns.
    7. Fold in the remaining 1 tablespoon of Amoretti Blueberry Swirl. One or two turns.
    8. Gently fold in the frozen blueberries. Again, just a couple of turns. Do not over mix once the berries have been added, or the batter will turn blue. The idea is to have a slight swirl of blueberry flavor and whole blueberries in a white batter.
    9. Streusel Topping: Combine all dry ingredients, then add the cold, cubed butter until the butter has broken down to pea-sized pieces. Chill for two hours before using.
    10. Using an ice cream scoop, put the batter into the sprayed muffin tin, and top with streusel.
    11. Bake in 350°F oven for 15-20 minutes.
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