recipe 4
blueberry cake pops
Brook Foster
These are great for parties or as a sweet treat for the kids this summer with a little less guilt! Portion controlled with fresh blueberries!
Prep time - 40 mins
Cook time - 25 mins
Serving - 25 to 30
Blueberry Muffin Ingredients:
- 2 cups all purpose flour
- 1 tsp baking powder
- 1/4 tsp baking soda
- 2 large eggs
- 1 cup sugar
- 1/2 tsp salt
- 1/2 cup vegetable oil
- 1 tsp vanilla extract
- 1 cup sour cream
- 1 1/2 fresh Jersey blueberries
Instructions for Muffins:
- Preheat oven to 375 F and spray muffin tin with coconut oil or use muffin liners.
- In a large bowl, mix together the eggs, sugar, and salt; mix until eggs are light in color.
- Add sour cream, vegetable oil, and vanilla; mix until combined
- In a medium bowl, whisk the dry ingredients: flour, baking powder and baking soda.
- Add the dry ingredients to the wet ingredients slowly just until combined. Do not overmix. Lastly, fold in the blueberries.
- Bake at 375 F for 25 minutes or until a toothpick inserted into the center comes out clean.
Cake Pop Ingredients:
- 12 blueberry muffins
- 1/8 cup of cream cheese frosting
- 1 lb of white chocolate
- Cake pop sticks
- Sprinkles
Cake Pop Instructions:
- Let muffins cool completely or it will change the consistency of the cake pops.
- Add muffins and cream cheese frosting to the bowl, mix until well combined. It should form a dough like consistency.
- Scoop and roll into small balls. Place in the fridge for 1 hour.
- Melt chocolate using the microwave in small intervals, stirring each time.
- Dip the end of a cake pop stick into the center of your cake ball and let chocolate set. Once chocolate is set, dip the rest of the cake pop in chocolate and shake off the excess. Set down gently on parchment paper or use a cake pop stand!
- Feel free to get creative and decorate however you like! Once hardened, serve and enjoy!