Halloween Blueberry Mummy Muffins
Packed with blueberries and loaded with cream cheese frosting, these mummy muffins are the perfect Halloween party treat.. Recipe courtesy of the Food Network, https://www.foodnetwork.com/recipes/food-network-kitchen/halloween-blueberry-mummy-muffins-5449210
Ingredients
- 2 cups fresh blueberries
- Nonstick cooking spray
- 1½ cups all-purpose flour
- 1 cup whole wheat flour
- 1 cup granulated sugar
- 2-1/2 tsp baking powder
- 1/2 tsp apple pie spice
- 2 tsp kosher salt
- 1-1/4 cups buttermilk
- 8 tbsp (1 stick) unsalted butter, melted
- 1 tsp finely grated lemon zest
- 2 tsps lemon juice
- 2 tsp vanilla extract
- 1 large egg plus 3 large egg yolks, beaten to blend
For the Frosting
- 2 ounces cream cheese, at room temperature
- 4 tbsp (1/2 stick) unsalted butter, at room temperature
- 2 cups confectioners' sugar
- Pastry bag fitted with a ¼ inch flat tip
For the Eyes
- 24 blueberries (about 1 cup)
- 24 small candy eyes
Instructions
- Wash hands with soap and water.
- Position a rack in the center of the oven and preheat to 425 ºF.
- Gently rub the blueberries under cold running water.
- Crush the blueberries in a medium bowl with a fork until completely smashed.
- Lightly coat the cups of a standard 12-cup muffin pan with nonstick spray.
- Whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice, and salt in a large bowl.
- Wash hands with soap and water after handling raw flour. Wash all tools used to measure and mix the flour, sugar, baking powder, spice, and salt, with soap and warm water before using them again.
- Scrub the lemon with a clean vegetable brush under running water and dry it off with a clean towel, before obtaining the lemon juice and zest.
- Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract, egg and yolks to the mashed blueberries and stir until combined and creamy.
- Gently fold into the flour mixture until just combined (it’s okay if there are some lumps). Divide the batter evenly among the prepared muffin cups.
- Wash hands with soap and water after handling raw eggs and batter. Be sure to wash all tools used in the previous steps with soap and warm water.
- Don’t eat raw dough or batter.
- Bake the muffins until internal temperature reaches 160° F on a food thermometer, rotating the pan halfway through. It should also bake until a toothpick inserted into the center comes out clean, about 25 to 30 minutes.
- Transfer the pan to a wire rack, and let the muffins cool in the pan for 5 minutes. Remove the muffins and let them cool completely on the rack.
- While the muffins are baking, beat the cream cheese and butter in a medium bowl using an electric mixer on high speed until light and creamy, about 5 minutes.
- With the mixer on low speed, gradually add in the confectioners’ sugar. Once all the sugar has been added, increase the speed to high and continue to beat until stiff and creamy, about 3 minutes. Transfer to a pastry bag fitted with a ¼ inch flat tip.
- Starting from the top of the cooled muffins, leaving a small space for the eyes, pipe frosting from left to right forming crisscrossing ribbons that mimic the wrapping of a mummy.
- Pipe a small amount of frosting on the back of 2 washed blueberries and two candy eyes. Place the blueberries, frosting-side down, onto the un-frosted part of the muffin. Top each blueberry with candy eyes.
- Repeat with remaining frosting, muffins, blueberries and candy eyes.