Blueberry muffins with cornflake topping are like dessert for breakfast that you don’t need to feel guilty about. They’re moist, rife with berries, and not too sweet.
As a kid, I relished scarfing down giant bowls of cornflakes with fresh blueberries. Sometimes when I was feeling naughty, I would toss on a few (like, five) extra spoonfuls of sugar when my dad wasn’t looking. This recipe is our version of a breakfast cereal in muffin form. Since we’re all grown up now, we’ve cut out spoonfuls of sugar and made this recipe palatable for adults. Rest assured, kids will go crazy over them, too.–Agatha Kulaga | Erin Patinkin
Why do I need to coat my berries with flour?
You know that soggy bottom your muffins get, when all those juicy berries sink through the batter? Not to mention the lack of berries in the top half of the muffin. Giving them a quick toss in a bit of reserved flour helps to keep your blueberries buoyant by creating friction.
Blueberry Muffins With Cornflake Topping
For the blueberry muffins
- Softened unsalted butter or nonstick cooking spray or 12 baking cups for the muffin tin
- 1 1/2 cups all-purpose flour
- 1 1/2 teaspoons baking powder
- 1/4 teaspoon baking soda
- 1/4 teaspoon sea salt
- 1 cup (6 oz) blueberries (fresh or frozen)
- 1/2 cup granulated sugar
- 6 tablespoons (3 ounces) unsalted butter at room temperature
- 3/4 cup sour cream (preferably full-fat)
- 1 large egg at room temperature
- 1 teaspoon vanilla extract
- Zest of 1 lemon (about 1 tablespoon)
For the cornflake topping
- 4 tablespoons (2 oz) unsalted butter at room temperature
- 1 cup cornflakes preferably organic or without high-fructose corn syrup
- 1/4 cup turbinado sugar
Make the blueberry muffins
- Preheat the oven to 350ºF (177°C). Coat the wells of a 12-cup muffin tin with softened butter or nonstick cooking spray, or use baking cups.
- 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 reserved flour mixture.
- In the bowl of a stand mixer fitted with a paddle attachment (or using a hand mixer), beat the sugar and butter on medium-high speed until the mixture is smooth and light yellow, stopping and scraping the bowl if needed, 2 to 4 minutes.
- 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. Use a rubber spatula to scrape down the sides and the bottom of the bowl. Mix until everything is incorporated and smooth, up to 1 minute more.
- 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.
- Using a spatula, gently fold the coated blueberries into the batter.
- Divvy the batter between the wells of the prepared muffin tin, using a large spoon or a cookie scoop. Fill each well about 2/3 full.
Make the cornflake topping
- Cut the butter into 1/4- to 1/2-inch (6- to 12-mm) cubes.
- In a small bowl, combine the butter, cornflakes, and sugar. Mix with your hands or a wooden spoon until well combined and there are no butter chunks. The cornflakes should be slightly crushed.
- Top each muffin with 2 tablespoons cornflake topping, pressing down slightly to help it stick to the muffin batter, if necessary.
- Bake until a toothpick inserted in the center of a few muffins comes out clean, 28 to 30 minutes.
- Cool completely in the muffin tin. These muffins are best enjoyed the day they are made.
Recipe Testers’ Reviews
Outstanding muffins! These blueberry muffins with cornflake topping are great for a weekend breakfast or anytime snack! Easy to follow recipe, the muffins are the perfect size. The recipe is customizable, you can switch the blueberries for bananas, chocolate chips, or raspberries. And you can make them smaller for kids or even into a loaf. They are best served warm, so heat them up with a little butter.
I would slap a warning on this recipe for blueberry muffins with cornflake topping because the cornflake topping is totally addictive and I want to put it on everything now. I’m tempted to say that it’s all about that cornflake topping, but honestly, it’s the interplay between the crunchy corniness of that topping, the subtleness of the lemon zest, the pop of the berries, and the moistness of the muffin that really elevate this. This is a pretty straightforward muffin recipe, but a very delicious one.
A batch of blueberry muffins never lasts long in our house, and these blueberry muffins with cornflake topping are no exception. The combination of tender not-too-sweet muffins bursting with blueberries and a sweet, crunchy cornflake topping means that these will be on repeat.
I really liked that the muffins themselves aren’t overly sweet, though I think you could cut back a bit on the sugar in the topping if you prefer your muffins to be less sweet. I might try with just 2 or 3 tablespoons sugar next time.
These blueberry muffins with cornflake topping were a hit with everyone. The recipe yielded a generous dozen moist muffins. The berries didn’t sink to the bottom as they were tossed with flour and they were not too sweet. The topping though is what sets them apart from other recipes. It’s not as heavy as a traditional streusel. The turbinado sugar added the perfect light crunch with the cornflakes.
I used berries I had picked last summer and frozen, so this was a nice bite of summer on a rainy day. Will definitely keep this for next harvest!