Blueberry Muffin Cake Pops
Blueberry muffin cake pops are an easy way to make an impressive treat with no baking needed! This easy cake pop recipe makes a better treat than you could find at Starbucks with minimal effort required.
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details.
Want to make everyone think you are a master baker without actually ever turning on your oven?
Well, my friend, have I got you covered!
These blueberry muffin cake pops are impressive enough to knock the socks off of everyone at your next bake sale without actually requiring you to bake at all!
And the result is these little blueberry muffin cake pops that are coated in white chocolate and a crumb topping.
So yummy and totally impressive!
Ingredients
To make this you’ll need:
- Blueberry muffins– Mini ones from the bakery.
- Cream cheese frosting– No need to make homemade frosting. Just use your favorite store bought kind.
- Vanilla almond bark– You can find this by the baker’s chocolate in the baking aisle or buy it online here.
- Crumb topping ingredients– Flour, granulated sugar, brown sugar, cinnamon, and melted butter
You’ll also need cake pop sticks and parchment paper.
How to Make
Making these blueberry muffin cake pops is pretty easy!
Start by mixing the mini muffins and cream cheese frosting together on high speed in the bowl of a stand mixer until the mixture has the consistency of play dough.
Use a cookie scoop to remove dough and roll into a ball.
Put the dough ball onto a cookie sheet lined with parchment paper.
Repeat the process until you’ve used up all the muffin mixture.
Refrigerate the muffin balls one hour so they are chilled when you dip them.
While the muffin balls are chilling mix the flour, sugar, brown sugar, cinnamon and melted butter together in a bowl until fine crumbles form.
Then microwave the almond bark in the microwave in one minute intervals, stirring after each interval, until the bark is smooth.
Dip the end of a cake pop stick into the melted almond bark and push them into the center of your cake ball.
Let the almond bark set.
Then dip the rest of the cake pop in the melted bark and shake off the excess.
Set down gently on a parchment paper lined plate or baking tray.
Immediately sprinkle with homemade streusel.
Let the bark set and then serve and enjoy!
Storing
Store these in an airtight container in the fridge for up to 5 days or so.
Tips and Tricks
- You can substitute the cream cheese frosting for vanilla if you don’t like cream cheese.
- Don’t want to do a crumble topping? Substitute finely chopped walnuts or just drizzle each with some extra melted almond bark for decoration.
- You could make these into blueberry muffin cake balls by skipping the cake pop sticks and just dipping each blueberry muffin ball into the melted chocolate and scooping it out with a fork or candy scoop.
Other Cake Pop Recipes
Blueberry muffin cake pops are a fresh take on blueberry muffins that put Starbucks cake pops to shame.
Make them and enjoy!
Looking for other cake pop recipes?
Try these:
If you’ve tried these BLUEBERRY MUFFIN CAKE POPS, or any other recipe on my site, let me know in the comment section how it turned out, we love hearing from our readers! You can also follow along with me on PINTEREST, FACEBOOK, and INSTAGRAM to see more amazing recipes and whatever else we’ve got going on!
Blueberry Muffin Cake Pops
Ingredients
- 18 Mini Blueberry Muffins
- 1/8 cup Cream Cheese Frosting
- 1 lb Vanilla Almond Bark
- 1 cup Flour
- 1/3 cup Sugar
- 1/3 cup Brown Sugar
- 1 tsp Cinnamon
- 1 stick Butter melted
- Cake Pop Sticks
Instructions
- Start by adding mini muffins and cream cheese frosting to a stand mixer.18 Mini Blueberry Muffins, 1/8 cup Cream Cheese Frosting
- Mix on high until well combined, and the consistency of play dough. Knead into a giant ball of dough.
- Use a cookie scoop to remove dough and roll into a ball, as shown.
- Place in the fridge for one hour. You want to dip them chilled.
- Add your flour, sugar, brown sugar, cinnamon and melted butter to a bowl.1 cup Flour, 1/3 cup Sugar, 1/3 cup Brown Sugar, 1 tsp Cinnamon, 1 stick Butter
- Whisk together until fine crumbles form.
- Place your almond bark in the microwave. Microwave in one minute intervals, stirring after each, until smooth.1 lb Vanilla Almond Bark
- Dip the end of a cake pop stick in chocolate and push into the center of your cake ball. Let chocolate set.Cake Pop Sticks
- Once the chocolate is set, dip the rest of the cake pop in chocolate and shake off the excess. Set down gently on parchment paper.
- Immediately sprinkle with homemade streusel.
- Once hardened, serve and enjoy. Take breakfast to the next level!
Notes
- You can substitute the cream cheese frosting for vanilla if you don't like cream cheese.
- Don't want to do a crumble topping? Substitute finely chopped walnuts or just drizzle each with some extra melted almond bark for decoration.
- You could make these into blueberry muffin cake balls by skipping the cake pop sticks and just dipping each blueberry muffin ball into the melted chocolate and scooping it out with a fork or candy scoop.
Nutrition
This post may contain affiliate links. As an amazon associate, I earn from qualifying purchases. See my full Disclosure Policy for details. As always, all opinions are my own.
