Carrot Muffins with Blueberry Frosting

Carrot muffins with cinnamon, topped with a creamy blueberry frosting.

These cinnamon-spiced carrot muffins with a soft and creamy buttercream blueberry frosting are some of our favorite muffins. And if you like them, be sure you would love Nigella's carrot cupcakes or these simple sour cream muffins.

One of my best friends ate one of these cupcakes and the only thing she was able to say between two bites was “Megageil”, which you could approximately translate as mega awesome, mega sexy, mega attractive or, better, a mixture of all these words together. 🙂

I never would have used this word to describe the muffins myself, but as soon as I heard it, I thought that they describe these muffins better than any other words I could think of.

The matching between that robust muffin, deliciously spiced with cinnamon, nutmeg and ginger and the soft, creamy and sweet blueberry frosting, then the brown-orange manly body of the cake and the feminine pink of the topping, really a match made in heaven, attractive, sexy, luxurious, seductive … all words connected with the word “geil”. Trust me, you don't want to miss these muffins.

Tips for making carrot muffins

• Use fresh carrots, which you will shred yourself. Pre-shredded carrots are not moist enough for making cakes and you will notice that in the finished product.
• You can add 2 tablespoons raisins or chopped walnuts to the batter. Fold them in together with the flour.
• Don't overwork the batter or the muffins will lose their fluffiness. Fold the dry ingredients gently into the wet mixture and don't fold in for too long. Don't stir at all.

Tips for making the blueberry frosting

• You will have more blueberry sauce than you need for making the frosting, but making even less sauce than it already is, is difficult.
• Use the remaining sauce to pour over the carrot muffins when serving.
• If you still have leftovers, they will keep well in the fridge for several days. You can add them to porridge or müsli in the morning, stir it into yogurt or pour over waffles, pancakes, or crepes.
• Make sure you beat the butter for the buttercream until very fluffy.
• You will get the best results when using a stand mixer, but a handheld mixer is fine as well as long as you are patient enough to hold it as long as it takes the butter to get really light and fluffy at least 5 minutes.
• Always sift the icing sugar when making buttercream.
• Don't be tempted to stick your finger into the buttercream, lick it, and then stick it again. This might cause the buttercream to curdle.
• If the buttercream is too soft after adding the blueberry sauce, you can add more sifted icing sugar and beat again.
• However, I prefer a softer consistency in this case. I usually just refrigerate the frosting for a while until it is stiffer.

How to keep?

• The unfrosted carrot muffins will keep well in an airtight container for about 3 days at room temperature and about 5-7 days in the fridge.
• You can also freeze them when unfrosted, they will be fine for up to 3 months.
• The frosted muffins need to be refrigerated and they will keep for 2-3 days. I would not freeze them.

More carrot cakes and muffins:

Carrot Cake with Almonds

Nigella's Carrot Cake Cupcakes or Muffins

The Best Carrot Coconut Cake

Vegan Carrot Coconut Cake

Spicy Carrot Cookies