These are the sugar-y blueberry muffins of your dreams- or maybe just my dreams. It is no surprise I enjoy sweet things and these little guys are perfect for anytime of day! The cornflake crunch is very similar to frosted flakes I enjoyed when I was younger. I used wild very cute very small blueberries which are currently in season. You should seek them out because they are so small and cute. Cute foods taste better...obviously. So as we all reluctantly get back into our end of summer/fall-ish routines make these muffins and maybe watch some cartoons and slow down a little bit!
recipe from the lovely ovenly book
blueberry cornflake muffins:
for the muffins:
1 1/2 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1 cup blueberries (fresh or frozen)
1/2 cup sugar
6 tablespoons unsalted butter @ room temp.
1 large egg @ room temp.
3/4 cup sour cream
1 teaspoon vanilla
Cornflake topping; recipe follows
For the cornflake topping:
1 cup cornflakes
4 tablespoons unsalted butter
1/4 cup turbinado sugar
For the topping:
Cut the butter up into 1/4-1/2 inch cubes. Combine all three ingredients in a bowl. Using your fingers or a wooden spoon mix everything together. Slightly crunching the corn flakes and making sure no clumps of butter remain.
For the muffins:
Preheat oven to 350. Line a muffin tin with liners or spray with a non-stick spray.
In a medium bowl, whisk together flower, baking powder, baking soda and salt. Take out 1/4 of a cup of the flour mixture. In a small bowl toss the blueberries with the 1/4 cup flour mixture.
In a stand mixture, or a large bowl with a hand mixture cream butter and sugar for 2 minutes at a medium-high speed. You want it to be smooth and light in color.
Stop and scrape the bowl and add in sour cream, egg and vanilla. Beat on medium-low till it is smooth, about 30 seconds. Scrape down the sides of the bowl and beat another 5 seconds.
Dump in the flour to the wet mixture and beat on low till it is just combined, about 15 seconds. Using a spatula gently fold in the blueberries to the batter.
Scoop into muffin tin using a spoon or a cookie scoop, fill them all about 2/3 of the way full. Sprinkle one heaping tablespoon of the corn flake topping onto each muffin. Bake for 25 to 28 minutes, or until a toothpick inserted in the middle comes out clean. Let cool completely, store in a air-tight container. Best eaten within a few days.