Blueberry Muffin Petit Fours

Petit fours with blueberries and cream cheese frosting.

5 from 2 votes

Blueberry Muffin Petit Fours

Are they muffins? Are they cupcakes? No, they’re Blueberry Muffin Petit Fours! This soft, tangy, and berry-licious treat is a perfect fit for weddings, garden parties, or when you’re craving a fancy breakfast. Topped with an oat crumble and cream cheese icing, every bite is divine!

Prep Time30

Cook Time18

Total Time48

Course: Breakfast

Cuisine: American

Servings: Muffins

Calories: 595kcal

Author: Emily Laurae

Equipment

Ingredients

Salted Oat Crumble

1 ⅓ Cup Oats
¾ Cup All Purpose Flour
½ Cup Brown Sugar
¼ teaspoon Salt
½ Cup Unsalted Butter Cold, cut into cubes

Blueberry Muffins

2 ½ Cups All-Purpose Flour
¼ teaspoon Salt
1 Tablespoon Baking powder
⅔ Cup Water
¾ Cup Canola oil
3 Eggs
2 teaspoons Vanilla or Lemon Extract
Zest of 4 Lemons
⅔ Cup Sugar
1 ⅓ Cups Blueberries

Cream Cheese Frosting

¼ Cup Unsalted Butter
1 Cups Cream Cheese
1 Cups Sifted Powdered Sugar
1 Tablespoon Vanilla Paste

US Customary - Metric

Instructions

Salted Oat Crumble

Place oats into a food processor and pulse until they've broken up - pulsing for about 15 seconds
1 ⅓ Cup Oats
Add your oats, flour, brown sugar and salt into the bowl of a stand mixer. Mix with a paddle attachment.
¾ Cup All Purpose Flour, ½ Cup Brown Sugar, ¼ teaspoon Salt
Add butter in chunks into the mixture and continue mixing until thoroughly combined. Sprinkle on top of blueberry muffins before baking and/or on top of the cream cheese frosting once frosted.
½ Cup Unsalted Butter

Blueberry Muffins

Preheat the oven to 350 degrees F and prep your silicone baking mold by spraying with baking spray evenly or prepare a muffin pan with liners.
In a medium bowl add flour, salt, and baking powder whisking to combine.
2 ½ Cups All-Purpose Flour, ¼ teaspoon Salt, 1 Tablespoon Baking powder
In a separate large bowl, add water, oil, eggs and extract into a bowl and whisk until smooth.
⅔ Cup Water, ¾ Cup Canola oil, 3 Eggs, 2 teaspoons Vanilla or Lemon Extract
Place lemon zest and sugar together in a food processor and pulse for a few minutes. Then add sugar mixture into the bowl of wets and mix to combine.
Zest of 4 Lemons, ⅔ Cup Sugar
Add dry ingredients to the wet ingredients in two separate parts, mixing until just combined. Then add blueberries, folding them into the batter gently.
1 ⅓ Cups Blueberries
Add batter into each mold or muffin liner until they are ¾ of the way full and add a sprinkle of salted crumble on top.
Then bake muffins until a toothpick can be inserted into the middle of the muffin and it comes out clean. For the silicone mold muffins, this should take approximately 18-20 minutes. Let the muffins cool for ten minutes in the molds before turning upside down and removing the muffins from the mold. If your mold was greased well, the muffins should slide out easily.
If using a muffin tin, they can take between 22 and 26 minutes to bake.
You are of course welcome to choose whether you want to cut off the domed portion of your muffins into a perfect cylinder or simply let them be!
Allow muffins to cool completely before frosting.

Cream Cheese Frosting

Beat together the softened butter and cream cheese on medium speed until it’s smooth and somewhat fluffy.
¼ Cup Unsalted Butter, 1 Cups Cream Cheese
Scrape down the sides, then add in the powdered sugar slowly and vanilla paste
1 Cups Sifted Powdered Sugar, 1 Tablespoon Vanilla Paste
Place cream cheese frosting in a plastic bag or pastry bag and cut off the tip. Add a dollop of frosting onto each muffin, sprinkle with salted crumble and enjoy!

Notes

Frequently asked questions

What if I don’t have the right baking molds? Not a problem! Turn these petit fours into simple blueberry muffins by baking the batter in a lined muffin tray instead of the molds.
Can you bake these with frozen blueberries instead? Yes, but they need to be fully thawed beforehand! When baking blueberry muffins with frozen blueberries, rinse the berries under warm water to thaw and then dry them really well using paper towels. Once they’re dry, you’re good to go!
Can you make these muffins ahead of time? I don’t recommend making these more than 1 day in advance. They’re so moist and soft when they come out of the oven and leaving them for longer than a few days could dry them out.

Nutrition