Blueberry Mummy Halloween Muffins

Votes: 1

How to Make Blueberry Mummy Muffins for Halloween

Time: 1 hour 45 minutes
Complexity: easily
Servings: 12

Nutritional value per serving:

Calories 495, total fat 22 G., saturated fats 12 G., proteins 6 G., carbohydrates 73 G., fiber 3 G., cholesterol 98 mg, sodium 400 mg, sugar 50 G.

These blueberry muffins, topped with fresh berries and cream cheese frosting, are the perfect dessert for your Halloween party. No decorating skills required to transform them into fun mummies: simply pipe bandage-shaped frosting and glue on googly eyes. It's easy, yet so impressive!

The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Ingredients for the recipe:

Muffins

2 cups fresh blueberries
Cooking spray
1.5 cups premium flour
1 cup whole grain flour
1 cup granulated sugar
2.5 tsp baking powder
0.5 tsp apple pie spices
2 teaspoons coarse salt
1 and 1/4 cups of sour milk or kefir
8 tbsp (110 g) melted unsalted butter
1 teaspoon finely grated lemon zest and 2 teaspoons lemon juice
2 tsp vanilla extract
1 large egg + 3 large egg yolks, mix until smooth

Cream glaze

60 g of cream cheese, such as Philadelphia, at room temperature
4 tbsp (55 g) unsalted butter, room temperature
2 cups powdered sugar

Eyes

24 blueberries (about 1 cup)
24 little candy eyes
Special equipment: a pastry bag with a flat tip of 0.5 cm in diameter.

Ingredient Substitution Suggestions

We recommend

Recipes with similar ingredients: whole grain flour, apple pie seasoning, eggs, lemon zest, sour milk, blueberry, cream cheese

Cooking the dish according to the recipe:

Muffins:

Position a rack in the center of the oven and preheat the oven to 425°F (220°C). Mash the blueberries in a medium bowl with a potato masher or fork until smooth and let sit for a few minutes. Lightly spray the cavities of a standard 12-cup muffin tin with cooking spray.
In a large bowl, combine all flours, granulated sugar, baking powder, apple pie spice, and salt.

Add the sour milk, butter, lemon zest, lemon juice, vanilla extract, and egg yolks to the blueberry puree and mix well. Gently fold into the flour mixture and knead the dough (it's okay if some lumps remain). Divide the dough evenly among the prepared molds.
Bake, rotating the pan halfway through, until a toothpick inserted into the center of a muffin comes out clean, 25–30 minutes. Transfer the pan to a wire rack and let the muffins cool for 5 minutes. Then remove the muffins and let them cool completely on the rack.
Cream glaze:

Meanwhile, in a medium bowl, beat the cream cheese and butter with a mixer on high speed until light and creamy, about 5 minutes. With the mixer on low speed, gradually add the powdered sugar. Once all the powdered sugar is incorporated, increase the speed to high and continue beating until thick and creamy, about 3 minutes. Transfer the frosting to a pastry bag fitted with a 1/4-inch flat tip.
Starting at the top of the cooled muffin, leaving a small space for the eyes, pipe frosting from left to right, creating crisscrossing ribbons resembling mummy bandages. Pipe a small amount of frosting onto the back of two blueberries and two candy eyes. Arrange the blueberries, frosted side down, on the open side of the muffin. Glue eyes on top of each blueberry. Repeat with the remaining frosting, muffins, blueberries, and eyes.

Note

When measuring flour, spoon it into a dry measuring cup and remove any excess. Scooping directly from the bag will compact the flour, resulting in dry baked goods.