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Recipes > Blueberry Cornmeal Muffins

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.

Prep

15 mins

Bake

19 - 21 mins

Total

40 mins

Yield

6 muffins

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Ingredients

Topping

  • Crushed Cornflakes — 1/2 cup
  • Firmly Packed Brown Sugar — 1/4 cup
  • Butter, Melted — 1 tablespoon

Muffins

  • All-Purpose Flour — 1/2 cup
  • Cornmeal — 1/2 cup
  • Baking Powder — 1/2 teaspoon
  • Salt — 1/4 teaspoon
  • Butter, Softened — 4 tablespoons (1/2 stick)
  • Granulated Sugar — 1/2 cup
  • Egg — 1
  • Vanilla Extract — 1/2 teaspoon
  • Milk — 1/4 cup
  • Fresh or Frozen Blueberries — 3/4 cup

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Instructions

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  1. Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray.
  2. In small bowl, combine cereal with brown sugar and butter to make the topping. Set aside.
  3. For muffins, combine flour, cornmeal, baking powder and salt in medium bowl.
  4. 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.
  5. 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.

Tips

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Beat the heat with chocolate

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