About this recipe
There’s nothing quite like the smell of fresh blueberry muffins baking in the oven. This easy recipe comes together with simple ingredients. They’re soft, delicious and filled with sweet blueberries in every bite.
These muffins feature a crunchy cornflake twist. Combine cornflakes, sugar and melted butter to make a streusel topping. This recipe generously makes 2-3 extra muffins, so have an extra tin on standby.
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We made this recipe gluten-free by using oat flour. If you decide to use a flour other than all-purpose, check to see if this is a 1:1 substitution. That means you can use the same amount of oat flour as the all-purpose flour.
Ingredients
Yields: 12 muffins
Cornflake Streusel Topping
Blueberry Muffin Batter
Directions
Cornflake Streusel Topping
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Combine the cornflakes, sugar and melted butter in a small bowl and set aside.
Blueberry Muffin Batter
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Preheat the oven to 400°F and line a 12-cup muffin tin, with an additional tin ready for extra batter.
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In a large bowl, mix melted butter, sugar, salt and vanilla.
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Add the egg and whisk to combine.
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In another bowl, combine flour, baking powder and baking soda.
TIP:
Do not skip the baking powder as it reacts with buttermilk. -
Add half the dry ingredients to the wet mixture and stir until mostly combined.
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Add sour cream and buttermilk and mix.
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Add remaining dry ingredients and stir until just combined.
TIP:
Avoid overmixing to keep muffins tender.
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Toss blueberries with 2 teaspoons flour and gently fold into batter.
TIP:
Coating berries helps prevent sinking.
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Fill muffin cups almost full and top generously with cornflake topping.
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Bake for 10 minutes at 400°F, then reduce heat to 350°F and bake for 10–14 minutes until golden and cooked through.
TIP:
A toothpick should come out clean when done.
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