Ready to bake up the most adorably spooky and unbelievably delicious treat for your Halloween celebration? A festive breakfast or dessert that is so much fun to make, it’s the perfect spooky project to do with your kids? These incredible, from-scratch Halloween Blueberry “Mummy” Muffins are the ultimate festive bake! We’re talking a moist, tender, and flavor-packed blueberry muffin, all wrapped up in creamy, tangy “bandages” of cream cheese frosting with the cutest little blueberry eyes peeking out.
This isn’t just a recipe; it’s a guide to your new favorite Halloween tradition. We’ll show you the simple secrets to a perfectly moist, bakery-quality muffin and the easy, kid-friendly craft of turning it into a spooky masterpiece. This is a show-stopping treat that is perfect for a Halloween party, a special holiday breakfast, or a fun weekend baking project.
Table of Contents
Table of Contents
Recipe Overview: The Ultimate Spooky & Delicious Halloween Breakfast
What makes these Mummy Muffins so spectacularly delicious is their wonderful combination of a from-scratch, high-quality muffin with a super fun, festive, and spooky decoration. The muffin itself is a masterpiece of flavor and texture. It uses crushed fresh blueberries, which infuses the entire batter with a beautiful, natural purple color and an intense blueberry flavor. A combination of buttermilk and extra egg yolks makes the crumb unbelievably moist and tender. The muffins are then topped with a classic, tangy cream cheese frosting, which is piped on in ribbons to create the most adorable mummy bandages.
| Metric | Time / Level |
| Total Time | 1 hour 30 minutes (includes cooling) |
| Active Prep Time | 30 minutes |
| Difficulty Level | Easy |
| Servings | 12 muffins |
The “Mummy’s Innards”: The Essential Ingredients
This iconic party treat uses a handful of high-quality ingredients to create its signature fresh and tangy flavor.
- The Blueberry Muffins:
- Crushed Fresh Blueberries: This is a brilliant and simple trick! By crushing your fresh blueberries with a fork before you add them to the wet ingredients, you are releasing all their delicious juice and color. This is the secret that gives the muffins a beautiful, natural purple hue and an incredible, sweet-tart blueberry flavor in every single bite.
- The Tender Crumb: The secret to a super moist, tender, and rich muffin is the combination of tangy buttermilk, melted butter, and a mix of a whole egg and extra egg yolks.
- The Cream Cheese Frosting “Bandages”:
- Cream Cheese & Butter: For the absolute best, smoothest, and tangiest frosting, it is essential to use a block of full-fat cream cheese and unsalted butter that are both at room temperature.
- The Adorable “Eyes”: The eyes on these mummies are a clever, two-part creation. A fresh blueberry is used to create a dark “mask,” and a tiny, white candy eyeball is placed on top of it for a cute, spooky, and wide-eyed look.
- The Key Equipment: For the most realistic, ribbon-like “bandages,” it is highly recommended to use a pastry bag fitted with a 1/4-inch flat tip (often called a basketweave tip).
Step-by-Step to the Best Mummy Muffins
This fun and festive project is incredibly simple to prepare.
Part 1: The Blueberry “Mummy” Muffins
Step 1: First, position an oven rack in the center of your oven and preheat it 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, crush the 2 cups of fresh blueberries with a potato masher or a fork until they are completely smashed.
Step 3: In a large bowl, whisk together 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 the bowl with the 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 your beaten egg and egg yolks. Stir everything together until it is combined and creamy.
Step 5: Gently fold the wet blueberry mixture into the dry flour mixture until it is just combined.
Pro Tip: The number one secret to a tender, not tough, muffin is to not overmix the batter. A few lumps are perfectly okay!
Step 6: Divide the batter evenly among your prepared muffin cups.
Step 7: Bake, rotating the pan halfway through, for 25 to 30 minutes, until a toothpick inserted into the center of a muffin comes out clean.
Step 8: Let the muffins cool in the pan for 5 minutes before you transfer them to a wire rack to cool completely.
Part 2: The Cream Cheese Frosting “Bandages” and Decoration
Step 1: While the muffins are cooling, prepare your frosting. In a medium bowl, use an electric mixer on a high speed to beat the 2 ounces of room temperature cream cheese and the 4 tablespoons of room temperature butter until the mixture is light and creamy. This will take about 5 minutes. Step 2: 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 for about 3 more minutes, until the frosting is stiff and creamy. Step 3: Transfer the frosting to a pastry bag that has been fitted with a 1/4-inch flat tip. Step 4 (The Fun Part!): Starting from the top of one of your completely cooled muffins, leave a small, empty space for the eyes. Pipe the frosting from left to right across the muffin, creating crisscrossing ribbons that mimic the wrappings of a mummy. Step 5: To create the eyes, pipe a very small amount of the frosting on the back of 2 of your 24 blueberries and 2 of your 24 small candy eyes. Place the blueberries, with the frosting-side down, onto the unfrosted part of the muffin. Then, top each of the blueberries with one of the candy eyes. Step 6: Repeat this process with all your remaining muffins.
Mummy Muffins (The Perfect Halloween Treat!)
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.
Storage and Make-Ahead Tips
- Make-Ahead: For a super-fast and impressive party dessert, you can get a head start by preparing all your components in advance. The muffins can be baked, cooled completely, and stored in an airtight container at room temperature for up to 2 days. The frosting can also be made and stored in an airtight container in the refrigerator for up to a week.
- Storage: Store the finished, decorated muffins in an airtight container in the refrigerator (because of the cream cheese frosting) for up to 4 days.
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Creative Recipe Variations (“Make it Your Own Potion!”)
- Make it a “Ghost” Muffin: For a different but equally adorable spooky treat, you can frost your cupcakes with a smooth layer of the cream cheese frosting, and then use two mini chocolate chips to create a simple ghost face.
- Use a Different Muffin Base: If you’re short on time, you can use your favorite box muffin mix (a pumpkin spice or a chocolate mix would be fantastic!) as the base, and then just make the delicious, from-scratch cream cheese frosting for the topping.
- Make some “Bloody” Mummy Muffins: For a gruesome and delicious twist, you can substitute the blueberries in the muffin batter with an equal amount of mashed fresh raspberries or blackberries. This will give your muffins a spooky, “bloody” red or deep purple color.
Enjoy Your Ultimate Spooky & Adorable Halloween Treat!
You’ve just created a truly special treat that is a perfect harmony of fun, classic ingredients and delicious, satisfying flavors. These classic “Mummy Muffins” are a testament to the power of a simple, creative idea to become an instant party favorite and a treasured holiday tradition. It’s a rewarding and deeply satisfying recipe that is sure to make your Halloween party a memorable one.
We hope you enjoy every last, perfect, and delicious bite!
If you enjoyed making this recipe, please leave a comment below or share it with a friend who loves an easy and impressive meal!
Frequently Asked Questions (FAQs)
Q1: What is the absolute, number one secret to a moist and tender, not dry and tough, muffin?
The secret is to not overmix your batter! Once you have combined your wet and your dry ingredients, you want to fold them together until they are just barely combined. A few small lumps of flour are perfectly okay! 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 “mummy bandage” effect with the frosting?
The secret is to use a flat, basketweave-style piping tip. This type of tip will allow you to pipe beautiful, flat ribbons of frosting. Simply pipe the frosting back and forth across the top of the muffin, slightly overlapping your lines and changing the angle to create that classic, rustic, crisscrossing mummy bandage look.
Q3: Can I make these Halloween muffins ahead of time for a party?
Yes, this is a perfect make-ahead party dessert! You can bake the muffins and prepare the frosting up to 2 days in advance. It is best to decorate the muffins on the day of your party for the freshest and most impressive result.
Q4: How should I store frosted muffins with a cream cheese frosting?
Because the frosting is made with cream cheese and butter, the finished, decorated muffins should be stored in an airtight container in the refrigerator.
Q5: Can I make this recipe without a stand mixer?
Of course! You can easily make both the muffin batter and the frosting in a large bowl with a good electric hand mixer.