Packed with blueberries and loaded with cream cheese frosting, these mummy muffins are the perfect Halloween party treat.
Special equipment: a pastry bag fitted with a 1/4-inch flat tip. When measuring flour, we spoon it into a dry measuring cup and level off the excess.
Position a rack in center of the oven and preheat to 425°F. Crush the blueberries in a medium bowl with a potato masher or 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.
Add the buttermilk, butter, lemon zest, lemon juice, vanilla extract and egg and yolk mixture to the blueberry mixture and stir until combined and creamy. Gently fold the blueberry-egg mixture into the flour mixture until just combined (it’s ok if there are some lumps). Divide the batter evenly among the prepared muffin cups.
Bake, rotating the pan halfway through, until a toothpick inserted into the center comes out clean, 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 cool completely on the rack.
Meanwhile, 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 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 1/4-inch flat tip.
Starting from the top of a cooled muffin, 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 blueberries and two candy eyes. Place the blueberries, frosting side down, onto the unfrosted part of the muffin. Top each blueberry with eyes. Repeat with remaining frosting, muffins, blueberries and eyes.