Name: Blueberry Cornflake Muffins
Prep time: 15 min
Cook time: 20 min
Total time: 40 min
Yield: 12
Cuisine: American
Ingredients: 1 1/4 cups cornflakes; 1/4 cup sugar; 5 tbsp melted butter; 1 stick butter, melted; ¾ cup sugar; 1/2 teaspoon kosher salt; 2 teaspoon vanilla extract; 1 egg; 2 cups all purpose flour plus 2 teaspoon for coating berries; 2 teaspoon baking powder; 1/2 teaspoon baking soda; 1/2 cup sour cream; 1/2 cup buttermilk; 1 1/2 cups blueberries (fresh or frozen)

Blueberry Cornflake Muffins

There are 2 secrets to making the best blueberry muffins: the first is the crunchy cornflake topping. The second is that the batter has both buttermilk and sour cream that balances the sweetness and makes a tender, moist muffin.

40 min total 15 min prep 20 min cook 12 459 cal

Instructions

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1 Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with liners.
2 For cornflake topping: add cornflakes, sugar, and melted butter to a bowl. Stir to combine. Place in the freezer while making the batter.
3 For muffin batter, combine melted butter, sugar, salt, and vanilla in a mixing bowl. Add egg and whisk to combine.
4 Combine flour, baking powder, and baking soda in a small bowl.
5 Add half the flour mixture. Stir until mostly incorporated, then add sour cream and buttermilk. Add remaining flour mixture and stir until combined.
6 Toss blueberries with 2 teaspoons flour in a small bowl. Fold berries into the batter.
7 Divide the batter evenly between the muffin cups.
8 Top each muffin with a generous amount of cornflake mixture (you can break it up some when you pull it out of the freezer).
9 Bake for 10 minutes at 400 degrees F (200 degrees C), then reduce temperature to 350 degrees F (180 degrees C), and continue to bake until a toothpick inserted in the center of a muffin comes out clean and the edges of the muffins have browned, 10 to 14 minutes.