Whether it's a rainy weekday or a lazy Sunday, blueberry muffins are the perfect baking project. They're easy to whip up, yet result in such a satisfying treat—a warm, perfectly-portioned cake that's tender, moist, and bursting with fresh fruit.
These are everything you want in a blueberry muffin: fluffy and moist, with a sweet, crunchy topping. We particularly love this recipe for its use of cornflakes, making these muffins reminiscent of a bowl of cornflakes with milk, topped with fresh blueberries. Enjoy!
Blueberry Cornflake Muffins
- 1 1/2 cups white whole-wheat flour (can sub all-purpose)
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup sugar
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup full-fat sour cream
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- zest of 1 lemon
- cornflake topping (see recipe below)
Preheat oven to 350°F. Line a 12-cup muffin tin with liners, or grease with nonstick cooking spray.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt.
Using an electric mixer, cream the sugar and butter on medium-high speed until the mixture is smooth and light yellow, about 2 minutes.
Turn the mixer off and add the sour cream, egg, vanilla extract and lemon zest. Beat on medium-low speed until smooth, about 30 seconds, scraping down the sides of the bowl as needed. Continue mixing until combined, about 5 more seconds.
Add the flour mixture to the wet mixture and mix on low speed until just combined, about 15 seconds. Gently fold the blueberries into the batter.
To make the cornflake topping: Combine 1 cup cornflakes, 4 tablespoons unsalted butter cut into 1/2-inch cubes, and 1/4 cup turbinado sugar in a small bowl. Mix with your hands until well combined and there are no butter chunks remaining.
Portion out the batter into the prepared muffin tin. Top each with 2 tablespoons cornflake topping. Bake until a toothpick inserted in the center comes out clean, 25 to 28 minutes.
Recipe adapted from Ovenly.