Blueberry Mummy Halloween Muffins

Ingredients:

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.

Preparation:

1. 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.
2. In a large bowl, combine all flours, granulated sugar, baking powder, apple pie spice, and salt.
3. 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.
4. 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.

5. 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.
6. 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.