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carrot blueberry muffin on a plate

Carrot Muffins with Blueberry Frosting

Carrot muffins with cinnamon, topped with a creamy blueberry frosting.
Course Muffins and Cupcakes
Cuisine American
Prep Time 45 minutes
Cook Time 20 minutes
Total Time 1 hour 5 minutes
Servings 10
Calories 564kcal
Author Adina


  • Muffins:
  • 150 g carrots 5.3 oz
  • 2 eggs medium Germany, large US
  • 100 g brown sugar 3.5 oz/ ½ cup
  • 100 g unsalted butter 3.5 oz/ 1/3 cup + 2 tablespoons
  • 200 g all-purpose flour 7 oz/ 1 2/3 cup
  • 1 teaspoon cinnamon
  • ½ teaspoon nutmeg
  • a pinch of ginger powder
  • 1 teaspoon baking powder
  • Frosting:
  • 60 g blueberries 2 oz/ generous ½ cup
  • 2 tablespoons water
  • ¼ teaspoon corn starch
  • 1 tablespoon sugar
  • 300 g soft unsalted butter 10.5 oz/ 1 ¼ cup
  • 350 g icing sugar 12.3 oz/ 3 ½ cups
  • ½ teaspoon vanilla extract
  • a few drops of purple/pink food coloring optional



  • Preheat the oven to 180 degrees Celsius/ 350 degrees Fahrenheit. Place 10 cupcake liners in the muffin tin.
  • Wet ingredients: Grate the carrots finely. Beat the eggs and the cane sugar together until frothy. Melt the butter, add it to the mixture, and mix well. Fold in the grated carrots.
  • Dry ingredients: In another bowl, mix the flour, spices, and baking powder. Fold them in the egg-butter mixture. Place the batter in the prepared tin and bake
  • Bake and cool: Bake for 20 minutes. Take out and let in the tin for about 10 minutes. Remove and allow cool completely on a wire rack.

Blueberry frosting:

  • Cook blueberries: Set aside 10 nice blueberries for the decoration. Place the rest in a small pan together with the water, starch, and sugar. Bring to a boil and simmer shortly on low heat until it thickens slightly. Pass through a sieve and set aside to get completely cool.
  • Buttercream: Beat the butter until very fluffy. Add the sieved icing sugar in two or three batches and beat well. Add the vanilla, 2 tablespoons of the blueberry sauce, and the food coloring if you want to obtain a more intensive color. Mix well.
    If the frosting is too soft, place it in the fridge for a while. You could add more icing sugar to make it stiffer if you wish.
  • Decorate: Place the frosting in a piping bag and decorate the muffins. Add a blueberry on top of each and place it in the fridge until ready to serve. Pour some of the blueberry sauce over the cupcakes and serve.


Always use a digital kitchen scale in baking; it ensures the best results (Amazon affiliate link).


Serving: 1muffin with frosting | Calories: 564kcal | Carbohydrates: 64g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 123mg | Sodium: 330mg | Fiber: 1g | Sugar: 47g