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.