Blueberry Cornflake Muffins
There are 2 secrets to making the best blueberry muffins: the first is the crunchy cornflake topping. The second is that the batter has both buttermilk and sour cream that balances the sweetness and makes a tender, moist muffin.
Ingredients
Method
- Preheat the oven to 400 degrees F (200 degrees C). Prepare a standard 12-cup muffin tin with liners.
- For cornflake topping: add cornflakes, sugar, and melted butter to a bowl. Stir to combine. Place in the freezer while making the batter.
- For muffin batter, combine melted butter, sugar, salt, and vanilla in a mixing bowl. Add egg and whisk to combine.
- Combine flour, baking powder, and baking soda in a small bowl.
- Add half the flour mixture. Stir until mostly incorporated, then add sour cream and buttermilk. Add remaining flour mixture and stir until combined.
- Toss blueberries with 2 teaspoons flour in a small bowl. Fold berries into the batter.
- Divide the batter evenly between the muffin cups.
- Top each muffin with a generous amount of cornflake mixture (you can break it up some when you pull it out of the freezer).
- Bake for 10 minutes at 400 degrees F (200 degrees C), then reduce temperature to 350 degrees F (180 degrees C), and continue to bake until a toothpick inserted in the center of a muffin comes out clean and the edges of the muffins have browned, 10 to 14 minutes.
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