CommonGround volunteer Paula Peterson shares her recipe for Blueberry Muffin Tea Cups with Pure Nebraska viewers.


  • 1 pkg blue berry muffin mix, or your choice of muffin
  • 24 ice cram cones
  • 2 chunks almond bark
  • 12 vanilla sandwich cookies
  • 1 tube white frosting


  • Mix blueberry muffin mix as directed on package.
  • Line24 muffin tins with paper cupcake papers and cut off the bottoms of the ice cream cones. .Place the tops in the muffin tins.
  • Pour in the muffin mix about 2/3 of the way. Bake as directed on the package.
  • Melt almond bark and dip pretzels in and let harden.
  • When muffins are cool remove from the paper cupcake papers and trim off any extra muffin.
  • Open your sandwich cookies and stick on the bottom of the muffin. This is where you might need extra frosting.
  • Cut a small slit in the ice cream cone and break off a little corner of the pretzel and insert in the slit.
    You could use premade pretzels with almond bark as well.


Tried this recipe?Let us know how it was!