BLUEBERRY CORNFLAKE MUFFIN

The muffin man is one of our best friends.

“If the recipe dictated that I had to render lard, then roast and blend my own peanuts while standing on my head and singing in tune to make them, I’d probably consider it. They’re that good.”
— Deb Perelman, Smitten kitchen
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.
— Agatha Kulaga, co-founder, recipe creator

Yields 12 Muffins

Ingredients

  • 1 ½ cups all-purpose flour 

  • 1 ½ teaspoons baking powder

  • ¼ teaspoon baking soda

  • ¼ teaspoon salt

  • 1 cup blueberries

  • ½ cup sugar

  • 6 tablespoons unsalted butter, at room temperature

  • ¾ cup full-fat sour cream 

  • 1 large egg, at room temperature

  • 1 teaspoon pure vanilla extract

  • Zest of 1 lemon

  • Cornflake topping (see below)

Directions

  1. Preheat the oven to 350°F. Grease the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.

  2. In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. Reserve 1/4 cup of the flour mixture. In a small bowl, coat the blueberries evenly with the reserve flour mixture. Set aside.

  3.  In the bowl of a stand mixer fitted with a 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.

  4. 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.

  5. 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.

  6. Using a spatula, gently fold the coated blueberries into the batter.

  7. Portion out the batter into the wells of the prepared muffin tin, using a large spoon or a cookie scoop. Fill each well about 2/3 full.

  8. Top each muffin with 2 tbsp cornflake topping* Bake for 25 to 28 minutes, or until a toothpick inserted in the center of a few minutes comes out clean.

*Cornflake Topping

Ingredients

  • 1 cup cornflakes (organic or without high fructose corn syrup) 

  • ¼ cup (4 tablespoons) unsalted butter, at room temperature

  • ¼ cup turbinado sugar

Directions

  1. To make the cornflake topping: Cut the butter into 1/4 to 1/2-inch cubes.

  2. In a small bowl, combine all the ingredients.

  3. 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.

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