Blueberry Cornflake Muffins
As a kid, I relished scarfing down giant bowls of cornflakes with fresh blueberries. Sometimes when I was feeling naughty, I would toss on a few (like, five) extra spoonfuls of sugar when my dad wasn't looking. This recipe is our version of a breakfast cereal in muffin form. Since Erin and I are all grown up now, we've cut out spoonfuls of sugar and made this recipe palatable for adults. Rest assured, kids will go crazy over them, too. (From Ovenly: Sweet and Salty Recipes...)
- Softened, unsalted butter or nonstick cooking spray or 12 baking cups, for greasing or lining the muffin tin
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries (fresh or frozen)
- 1/2 cup sugar
- 6 tablespoons (3 ounces) unsalted butter, at room temperature
- 3/4 cup sour cream
- 1 large egg, at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon
- 1 cup cornflakes, organic or without high fructose corn syrup
- 1/4 cup (4 tablespoons) unsalted butter, at room temperature
- 1/4 cup turbinado sugar
Preheat the oven to 350F. Grease the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.
To make the cornflake topping: Cut the butter into 1/4 to 1/2-inch cubes. In a small bowl, combine all of the ingredients. Mix with your hands or a wooden spoon until the cornflakes, butter, and sugar are well combined and there are no butter chunks. The cornflakes should be slightly crushed.
In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Reserve 3/4 cup of the flour mixture. In a small bowl, coat the blueberries evenly with the reserved flour mixture. Set aside.
In the bowl of a stand mixer fitted with the paddle attachment (or using a hand 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. Scrape down the sides and the bottom of the bowl, using a rubber spatula. Mix again for an additional 5 seconds.
Add the flour mixture to the wet mixture and mix on low speed until just combined, about 15 seconds. Remove the bowl from the stand mixer.
Using a spatula, gently fold the coated blueberries into the batter.
Portion out the batter into the wells of the prepared muffin tin, using a large spoon or a cookie scoop. Fill each well to about 2/3 full.
Top each muffin with 2 tablesppons cornflake topping. Bake for 25-28 minutes, or until a toothpick inserted in the center of a few muffins comes out clean.photo by Casey Feehan and Winona Barton-Ballentine