A whole new way to eat your blueberry muffin for breakfast - on a stick! These blueberry muffin cake pops are easy to make and covered with the most delicious candy coating and crumb streusel for a sweet start to your day. Of course, snack time never tasted so good either!
Table of contents
Sweet breakfast treats
Don't you love those days when mom made a special treat for breakfast? Whether it was Chocolate Waffles topped with cinnamon apples, French Toast Roll Ups dipped in maple syrup, or fresh Banana Donuts, they satisfied your sweet tooth and made your morning extra special.
These blueberry muffin cake pops are the best breakfast ever! 'Cause who doesn't love the combination of blueberry muffins and cake pops? It's like two amazing treats rolled into one irresistible bite!
They're the perfect blend of moist, flavorful muffins and creamy frosting, all covered in a luscious vanilla coating and topped with a crunchy streusel. They'll wow the kids, big and little alike, and have them asking for them over and over.
Why you'll love this recipe
Blueberry Love: If you love blueberries, you'll get sweet, juicy bursts of blueberry in every bite. Whether you use homemade or bakery mini muffins, the blueberry goodness is unbeatable!
Fun to Make: These cake pops are not just delicious, they're a blast to make! Let the kids join in the fun of breaking up muffins, mixing frosting, and dipping into velvety almond bark.
Crumb Topping: The homemade streusel adds a nice crunch and a hint of cinnamon that pairs perfectly with the sweet blueberry and creamy vanilla flavors.
Simple Yet Impressive: These cake pops look and taste like something from a fancy bakery but they're so easy to make. Just a few ingredients and simple steps will have you whipping up a batch in no time.
Ingredients
- Mini Blueberry Muffins: Use either homemade with fresh blueberries or store-bought blueberry muffins.
- Cream Cheese Frosting: The creamy, tangy frosting binds the muffin crumbs together, creating the perfect texture for rolling into cake balls.
- Vanilla Almond Bark: The sweet, smooth coating gives the cake pops their irresistible vanilla shell.
- All Purpose Flour: Used for the streusel topping for a light and, crumbly texture.
- Sugar: Both white and brown sugars are used to create the perfect amount of sweetness for the streusel topping.
- Brown Sugar: Adds a deeper, caramel-like sweetness to the streusel.
- Cinnamon: Brings a warm, comforting note to the streusel topping while its aroma makes the pop seem sweeter.
- Butter: Melted butter helps bind the streusel ingredients together to create those delicious, crunchy crumbs.
- Cake Pop Sticks: These handy sticks turn your cake balls into portable, party-ready treats. They also make dipping and decorating a breeze. Lollipop sticks can also be used.
How to make muffin cake pops
Ready to dive into the fun part? Here are the step-by-step instructions to create your very own Blueberry Cake Pops.
- Crumble the mini blueberry muffins.
- Place them in a large bowl of an electric mixer along with the cream cheese frosting. Beat on high speed until combined.
- Using a large cookie scoop, scoop dough into balls and round with your palms. Place them on a parchment-lined cookie sheet in the fridge for 1 hour.
- Place the almond bark in a microwave-safe medium bowl and heat in 1-minute intervals until melted and smooth.
- In a separate bowl, combine flour, sugars, cinnamon, and melted butter.
- Whisk until it forms crumbs.
- Remove cake pops from the fridge. Dip the end of a cake pop stick in the melted almond bark then push into the center of the cake ball. Let set.
- Dip each cake pop into the melted vanilla almond bark, shaking off any excess, then set them on a cookie sheet lined with parchment paper. Sprinkle immediately with streusel crumbs.
So, get ready to indulge in these delightful Blueberry Muffin Cake Pops. Once hardened you can serve them for a special breakfast treat or an afternoon snack. They're guaranteed to bring smiles to little kids (and big kids too) when they take a bite.
Recipe variations
Get creative with your muffin cake pops with these fun and delicious variations! From different muffin flavors to a variety of frostings and coatings, you can customize these cake pops to suit any taste or occasion.
Other Muffin Flavors: Don't limit yourself to just blueberry! Try using chocolate chip muffins, banana nut muffins, or even lemon poppy seed muffins for a tasty twist.
Different Frostings: Swap out the cream cheese frosting for another flavor. Lemon frosting pairs wonderfully with blueberry muffins for a refreshing blueberry lemon muffin cake pop. Or, try chocolate frosting with chocolate chip muffins for a decadent treat.
Coatings and Toppings: Get creative with your coatings! Instead of vanilla almond bark, try dipping your cake pops in white chocolate or dark chocolate. You can also add a sprinkle of fun with colorful sprinkles, crushed nuts, or even coconut flakes.
How to store cake pops and how long they last
Because of the cream cheese frosting, these cake pops should be stored in an airtight container in the refrigerator for up to 1 week.
For extended storage, you can freeze them in a freezer-safe container for up to 2 months. Thaw them in the fridge overnight.
More tasty muffin recipes
- Apple French Toast Muffins
- Banana Strawberry Muffins
- Pancake Muffins
- Peach Muffins
- Sweet Potato Muffins
Find lots of easy recipes for breakfast right here on 2CM!
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Ingredients
Cake Balls
- 18 mini blueberry muffins homemade or from the bakery
- ⅛ cup cream cheese frosting
Vanilla Coating & Streusel Topping
- 1 pound of vanilla almond bark
- 1 cup flour
- ⅓ cup sugar
- ⅓ cup brown sugar
- 1 teaspoon cinnamon
- ½ cup butter melted
- Cake Pop Sticks
Instructions
Cake Balls
- Break up mini muffins and place in the mixing bowl of a stand mixer.
- Add the cream cheese frosting and mix on high until combined. It will be the consistency of play dough. Knead into a ball.
- Scoop dough out with a large cookie scoop and form into a ball.
- Place in the refrigerator for 1 hour to chill for dipping.
Vanilla Coating & Streusel Topping
- In a medium bowl, combine flour, sugar, brown sugar, cinnamon, and melted butter. Whisk until it forms small crumbles.
- Place your almond bark in a microwave safe bowl and microwave in 1 minute intervals, stirring after each, until smooth.
- Dip the end of a cake pop stick in the melted bark and push it into the center of the cake ball. Let it set until hardened.
- Once the bark is set, dip the rest of the cake pop into the melted almond bark and shake off the excess. Set down gently on a parchment paper-lined baking sheet.
- Immediately sprinkle with the homemade streusel.
- Let harden before serving.
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