I LOVE blueberry muffins! I espicailly love the ones that have a streusel topping. I remember when Starbucks changed their blueberry muffins and took the streusel topping off. I thought the world was ending. Fortunately that didn't last long. One of my guilty pleasures is Simple Mornings Blueberry Streusel Muffins from Duncan Hines. They are hard to find here in Prescott so I have to go down to Phoenix to get them. I do like making homemade muffins too. There is just something about those Duncan Hines ones I LOVE.
Over a year ago Pam over at Cookie Crazie made some blueberry muffin cookies that looked so real it's crazy. Since then, blueberry muffin cookies have been on my list to make. I tried to follow Pam's tutorial, but I did a few things differently.
To create these cookies I used this cutter. I piped and flooded the muffin liner with grey icing. I allowed the icing to start to dry for maybe 10-15 minutes. Then I took a kebob skewer and pushed it into the drying icing. it created ridges and cracking like the classic silver liners. Once the icing completely dried, I airbrushed it with silver sheen.
To make the blueberries, I made royal icing transfers. I piped randomly shaped blobs of blue icing on wax paper. Once dried, I piped on a small circle on top to make it look like a blueberry. I airbrushed the dried blueberries with blue to create a color variation.
For the muffin tops, I piped and flooded with a light brown icing. I placed a few blueberries on the wet icing. I let it dry for 20-30 minutes and then added the darker brown icing. I used a knife to add icing so it would create a more uneven, just baked look. I combined brown sugar and course white sanding sugar for the streusel topping. While the dark brown icing was still wet, I added the streusel topping and a few more blueberries.