Ready to bake up a batch of the most adorably spooky, delicious, and impressive treats for your next Halloween celebration? These incredible, from-scratch Blueberry Mummy Muffins are the ultimate festive bake! We’re talking a super moist, tender, and flavorful blueberry muffin with a spooky, purple-streaked crumb, all wrapped up in luscious, creamy “bandages” of cream cheese frosting with two big, googly blueberry eyes peeking out. They are a true Halloween showstopper that is as fun to decorate as they are to eat!
This isn’t just another muffin recipe; it’s a guide to your new favorite edible Halloween craft. We’ll show you the simple but crucial secrets to the most tender, bakery-quality muffins and the easy, foolproof technique for creating those adorable mummy decorations. This is a satisfying and deeply comforting treat that is perfect for a Halloween breakfast, a school party, or a fun weekend baking project.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Spooky & Adorable Halloween Breakfast
What makes these Mummy Muffins so spectacularly fun is their brilliant, easy-to-make design and their classic, crowd-pleasing blueberry muffin flavor. This recipe is a masterpiece of festive creativity. The muffin itself is a super-moist and tender, from-scratch blueberry muffin, made extra spooky by crushing the fresh blueberries before adding them to the batter, which creates beautiful, “bloody” purple streaks throughout the crumb. The real magic, however, is in the decoration. A rich and tangy, homemade cream cheese frosting is piped on in flat ribbons to create the mummy’s “bandages.” The final, adorable touch is a pair of big, googly “eyes,” made from a fresh blueberry and a tiny candy eyeball.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes (plus cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 12 muffins |
The Mummy’s Tomb: The Essential Ingredients & Tools
This iconic party treat uses a handful of high-quality ingredients and one key piece of equipment to create its signature spooky look and delicious flavor.
- The “Bloody” Blueberry Muffin:
- Crushed Fresh Blueberries: This is a brilliant and thematic trick! By crushing your fresh blueberries before folding them into the batter, you are releasing all their beautiful, dark juices. This is the secret that will create the spooky, purple, “bruised” or “bloody” streaks throughout your muffins and will infuse every single bite with an intense, fresh blueberry flavor.
- Buttermilk & Melted Butter: This classic, professional baker’s combination is the secret to an incredibly moist, tender, and flavorful muffin crumb.
- The Frosting “Bandages” and “Eyes”:
- Cream Cheese Frosting: A classic, tangy, and sweet frosting is the perfect, delicious “glue” for our decorations. For the smoothest, most lump-free result, it is essential that your cream cheese and butter are both at a true room temperature.
- The Eyes: A fun and creative, multi-part eye is made by “gluing” a small, white and black candy eyeball onto a whole, dark fresh blueberry with a tiny dab of frosting.
- The Key Equipment: A pastry bag fitted with a 1/4-inch flat tip (also known as a basketweave tip) is the key tool for creating the beautiful, realistic, ribbon-like mummy “bandages.”
Step-by-Step to the Best Blueberry Mummy Muffins
This fun and festive project is a joy to prepare.
Part 1: Bake the “Bloody” Blueberry Muffins
Step 1: First, position a rack in the center of your oven and preheat to 425°F (218°C). Lightly coat the cups of a standard, 12-cup muffin pan with nonstick spray.
Step 2: In a medium bowl, use a potato masher or a fork to crush your 2 cups of fresh blueberries until they are completely smashed.
Step 3: In a large bowl, whisk together your dry ingredients: the 1 1/2 cups of all-purpose flour, the 1 cup of whole-wheat flour, the 1 cup of granulated sugar, the 2 1/2 teaspoons of baking powder, the 1/2 teaspoon of apple pie spice, and the 2 teaspoons of kosher salt.
Step 4: To your bowl of mashed blueberries, add the 1 1/4 cups of buttermilk, the 8 tablespoons of melted butter, the 1 teaspoon of finely grated lemon zest, the 2 teaspoons of lemon juice, the 2 teaspoons of vanilla extract, and the 1 large egg plus 3 large egg yolks. Stir until everything is combined and creamy.
Step 5 (The Most Important Step for Tender Muffins!): Gently fold the wet blueberry mixture into the dry flour mixture with a rubber spatula just until it is combined. A few lumps in your batter are perfectly okay! Do not overmix.
Step 6: Divide the batter evenly among your prepared muffin cups. Bake for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean. Let the muffins cool completely on a wire rack.
Part 2: The Art of Decorating a Mummy Muffin
Step 1: To make the frosting, in a medium bowl, beat the 2 ounces of room temperature cream cheese and the 4 tablespoons of room temperature butter with an electric mixer until they are light and creamy. With the mixer on a low speed, gradually add in the 2 cups of confectioners’ sugar. Once all the sugar has been added, increase the speed to high and continue to beat until the frosting is stiff and creamy. Step 2: Transfer your finished frosting to a pastry bag that has been fitted with a 1/4-inch flat tip. Step 3 (The Fun Part!): Starting from the top of one of your cooled muffins, leave a small, open space for the eyes. Pipe the frosting from left to right across the muffin, creating beautiful, crisscrossing ribbons that mimic the wrapping of a mummy. Step 4: To make the eyes, pipe a tiny amount of frosting on the back of two of your candy eyes. Place the candy eyes, frosting-side down, onto two of your fresh blueberries. Then, place the finished blueberry “eyes” onto the unfrosted part of the muffin. Step 5: Repeat this process with all your remaining muffins.
Blueberry Mummy Muffins (A Fun Halloween Recipe!)
A festive and fun recipe for ‘Halloween Blueberry Mummy Muffins.’ This treat features a moist blueberry muffin, made with a blend of all-purpose and whole-wheat flours and buttermilk, with the blueberries crushed into the batter to give it a purple hue. The cooled muffins are then decorated with a rich cream cheese frosting, which is piped in flat, crisscrossing ribbons to look like mummy wrappings. The ‘mummy’s’ eyes are creatively made from fresh blueberries with small candy eyeballs attached.
Ingredients
- For the Muffins:
- 2 cups fresh blueberries
- Nonstick cooking spray
- 1 1/2 cups all-purpose flour
- 1 cup whole-wheat flour
- 1 cup granulated sugar
- 2 1/2 teaspoons baking powder
- 1/2 teaspoon apple pie spice
- 2 teaspoons kosher salt
- 1 1/4 cups buttermilk
- 8 tablespoons (1 stick) unsalted butter, melted
- 1 teaspoon finely grated lemon zest
- 2 teaspoons lemon juice
- 2 teaspoons vanilla extract
- 1 large egg plus 3 large egg yolks, beaten
- For the Frosting:
- 2 ounces cream cheese, at room temperature
- 4 tablespoons (1/2 stick) unsalted butter, at room temperature
- 2 cups confectioners’ sugar
- For the Eyes:
- 24 blueberries
- 24 small candy eyes
Instructions
- Make the Muffins: Preheat the oven to 425°F. Lightly coat a standard 12-cup muffin pan with nonstick spray.
- In a medium bowl, crush 2 cups of blueberries with a potato masher or fork.
- In a large bowl, whisk together the all-purpose flour, whole-wheat flour, granulated sugar, baking powder, apple pie spice, and salt.
- To the crushed blueberries, add the buttermilk, melted butter, lemon zest and juice, vanilla, egg, and egg yolks. Stir until combined.
- Gently fold the wet blueberry mixture into the dry flour mixture until just combined. Divide the batter evenly among the prepared muffin cups.
- Bake for 25 to 30 minutes, rotating the pan halfway through, until a toothpick inserted into the center comes out clean. Let the muffins cool completely on a wire rack.
- Make the Frosting and Decorate: In a medium bowl, beat the room-temperature cream cheese and butter with an electric mixer on high speed until light and creamy, about 5 minutes. On low speed, gradually add the confectioners’ sugar. Then, increase the speed to high and beat for about 3 more minutes until stiff.
- Transfer the frosting to a pastry bag fitted with a 1/4-inch flat tip.
- Leaving a small space for the eyes, pipe the frosting in crisscrossing ribbons from left to right across the top of a cooled muffin to mimic mummy wrapping.
- To make the eyes, use a small dab of frosting to ‘glue’ a candy eye onto each of the 24 blueberries. Then, use more frosting to ‘glue’ two blueberry ‘eyes’ onto the unfrosted part of each muffin. Repeat for all muffins.
Notes
- Special Equipment: A pastry bag fitted with a 1/4-inch flat tip is recommended for creating the mummy wrapping effect with the frosting.
- Crushing the blueberries before adding them to the batter ensures the muffins have a beautiful purple color throughout.
- It is crucial to let the muffins cool completely before frosting to prevent the cream cheese frosting from melting.
- The article references a ‘Cook’s Note’ that is not provided in the text.
Storage and Make-Ahead Tips
- Make-Ahead: The unfrosted blueberry muffins can be baked up to 2 days in advance. Let them cool completely, then store them in an airtight container at room temperature. The frosting can also be made a day in advance and stored, covered, in the refrigerator.
- Storage: Store the finished, decorated muffins in a single layer in an airtight container in the refrigerator for up to 3 days.
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Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a truly moist and tender muffin?
The most important secret is to not overmix your batter. Once you have combined your wet and your dry ingredients, you want to fold them together with a spatula only until the last streaks of flour have disappeared. Overmixing the batter will overdevelop the gluten in the flour, which is the number one culprit behind a tough, dense, and dry muffin.
Q2: What is the best way to create the frosting “bandages” so they look like ribbons?
The secret is to use a flat piping tip, which is also sometimes called a basketweave tip. This will allow you to pipe beautiful, flat, and wide ribbons of frosting. If you don’t have one, you can also simply use a regular, round piping tip to create thinner, more string-like bandages.
Q3: Can I make these Halloween muffins ahead of time for a party?
Yes, absolutely! The best method is to bake your muffins and make your frosting a day in advance. Then, you can have a fun and easy decorating party on the day you plan to serve them!
Q4: Can I use frozen blueberries instead of fresh?
Yes, you can! Be sure to thaw your frozen blueberries completely and drain off any excess liquid before you crush them and add them to your batter.
Q5: Can I make this recipe with a boxed muffin mix?
Of course! For an even easier shortcut, you can absolutely use your favorite brand of a boxed blueberry muffin mix for the cupcake base.