Blueberry Cornmeal Muffins

Turn a morning favorite—corn flakes topped with fresh blueberries—into a muffin! These Crunchy Blueberry Cornmeal Muffins are the perfect way to start your day.

Amount6 Muffins

Ingredients & Tools
Instructions

Instructions

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Ingredients:
Topping:
- 1/2 cup crushed cornflakes
- 1/4 cup firmly packed brown sugar
- 1 tablespoon butter, melted
Muffins:
- 1/2 cup all-purpose flour
- 1/2 cup cornmeal
- 1/2 teaspoon baking powder
- 1/4 teaspoon salt
- 4 tablespoons (1/2 stick) butter, softened
- 1/2 cup granulated sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1/4 cup milk
- 3/4 cup fresh or frozen blueberries
See the Supply List for additional tool items you can purchase here.
Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray.
In small bowl, combine cereal with brown sugar and butter to make the topping. Set aside.
For muffins, combine flour, cornmeal, baking powder and salt in medium bowl.
In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer until light and fluffy. Alternately add flour mixture and milk to butter mixture; mix well. Gently fold in blueberries. Divide evenly into prepared muffin pan. Press topping evenly onto muffins.
Bake 19-21 minutes or until toothpick inserted in center comes out clean. Remove to wire rack and let cool slightly. Serve warm or at room temperature.