Piping bag, or plastic bag with the corner cut out
1boxbakers corner blueberry muffin mix
1boxblueberry muffin mix prepared according to box instructions
Cream Cheese Filling
1stickbutterat room temperature
18blueberriesfresh or frozen
To make your blueberry mini muffins, mix all of your ingredients together, except for the blueberries. Mix just until there are no lumps remaining.
Before adding blueberries, be sure to rinse them well, and allow them to drain. Add them to your mixture, and carefully fold them into the batter. Be careful to not mix too much, or your batter will turn purple.
Once your mixture is combined, prepare your mini muffin pan. Place mini muffin liners in each cup, then spray lightly with cooking spray. Scoop batter into each cup, so that it is ¾ full.
Preheat your oven, as directed on the box mix. In this case, we want the oven to preheat to 425°F. Place your filled muffin pan into the oven and bake for 9-11 minutes. Remove from the oven and allow the muffins to cool. While they are cooling, prepare your cream cheese filling.
Cream Cheese Filling
In a mixing bowl, add your block of cream cheese, and room temperature butter. Whip on high until mixture turns creamy.
Add in vanilla, salt, and powdered sugar. Whisk on medium-low until combined. Place frosting into a piping bag or plastic bag with the corner cut out. Now it is time to assemble.
After your muffins are cooled, and your cream cheese filling is prepared, you can begin assembling your blueberry muffin shots. Remove the papers from your blueberry muffins and place one at the bottom of each shot glass.
On top of the first muffin, add a layer of cream cheese. On top of the cream cheese add one more mini blueberry muffin. Top with more cream cheese filling. Then add one blueberry on top of each and drizzle with grape jelly. Serve or place in the fridge to chill. Serve and enjoy!
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