Blueberry Cornflake Muffins
It's been a whirlwind summer. From big cousin filled weekends, to amusement parts and swim class. We've packed it in. Still haven't found the time to hit the beach... but I guess I'm saving that till the bitter end. We just got back from a family road trip Baltimore, MD, where we went with my parents, sister, brother in law, our two kids and our dog. Don't want to pay for a pet hotel, he said. Lets have the dog (who is a furry ball of anxiety) sit on your lap for 4 hours of traffic. SURE! WHY NOT? I don't need scar free legs! But before we hit the road I made these blueberry cornflake muffins also inspired from nyc's ovenly bakery. Warm, super moist and light cake topped with a cinnamony, crunchy cornflake topping. Served with chicken sausage it was the perfect quick breakfast for the family before heading out on our totally crabby weekend trip.
I made these muffins the day before serving. Kept in the fridge and warmed at 200F for 10-15 min before serving. They were as good as fresh. I don't generally make muffins with butter cuz lord knows I don't need the extra fat, but when I saw this recipe I had to try it.
The topping is a simple mixture of butter (yep, just a couple of tablespoons), cornflakes, brown sugar and cinnamon. Fruit and cinnamon is always a happy marriage in my book! I mixed this together with my fingers till it was combined and the cornflakes were a bit broken up. I must admit I love the feeling of squishing butter in my hand. Sorry if that's weird. Not sorry.
I try to avoid taking out the mixer for anything but cookies and cake but in this case I had to. Whipped up that butter and sugar till it was light and fluffy. Added the egg and whipped till that was full incorporated. Then came the buttermilk and the rest of the dry ingredients. Once they were just mixed, the bowl comes out and in go a cup of flour dusted blueberries. Fold these in gently.
scoop into your prepared muffin tins and top with about a tablespoon of cornflake topping. Bake for 20 minutes for blueberry muffin heaven. Let these muffin cool in the tin for about 10-15 min before moving them to a wire rack. They are really really soft and moist so this helps them keep their shape! Serve warm. Enjoy!
Blueberry Cornflake Muffins
*Adapted from Double Thyme with Grace and Maddie
yields 12 muffins
Ingredients
for the Muffins
- 1 1/2 cups white whole-wheat flour (or all-purpose)
- 1 1/2 teaspoons baking powder
- 1/2 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries
- 1/2 cup sugar
- 6 tablespoons unsalted butter, at room temperature
- 3/4 cup buttermilk
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
For the Topping
- 1 cup cornflakes
- 4 tbsp butter, cut into cubes
- 1/4 cup brown sugar
- 1/4 tsp cinnamon
Method
- Make the Topping: Combine the cornflakes, butter, sugar and cinnamon in a small bowl. Mix with your hands until well combined and cornflakes are slightly crushed.
- Make the Muffin: Pre heat oven to 350F. Line Muffin tins with paper liners.
- Sprinkle 1/4 cup of flour over the blueberries and toss to combine.
- In a medium bowl, whisk together 1 1/4 cup flour, baking powder, baking soda, and salt.
- Using an electric mixer, cream the sugar and butter on medium-high speed until the mixture is light and fluffy, about 2- 3 minutes
- Beat in the egg and vanilla extract.
- Slowly add the buttermilk and mix until combined.
- Add the flour mixture to the wet mixture and mix on low speed until just combined, about 15 seconds.
- Take the bowl out out of the mixer and Gently fold in the blueberries by hand, trying not to crush them!
- Spoon the batter into the prepared muffin tins, about 2/3 full.
Top each with 1 tablespoons cornflake topping.
Bake until a toothpick inserted in the center comes out clean, 20-23 minutes.