Ingredients corn flakes cereal firmly packed brown sugar butter, melted all purpose flour cornmeal baking powder salt butter, softened granulated sugar Eggs Clear Imitation Vanilla Extract, 2 oz. milk fresh or frozen blueberries Tools 12 Cup Muffin Pan Scoop-it Measuring Spoons 10 x 16 Chrome-Plated Cooling Rack Scoop-it Measuring Cups Instructions Click to mark complete - Ingredients:Topping:1/2 cup crushed cornflakes1/4 cup firmly packed brown sugar1 tablespoon butter, meltedMuffins: 1/2 cup all-purpose flour1/2 cup cornmeal1/2 teaspoon baking powder1/4 teaspoon salt4 tablespoons (1/2 stick) butter, softened1/2 cup granulated sugar1 egg1/2 teaspoon vanilla extract1/4 cup milk3/4 cup fresh or frozen blueberriesSee the Supply List for additional tool items you can purchase here. - Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray. - In small bowl, combine cereal with brown sugar and butter to make the topping. Set aside. - For muffins, combine flour, cornmeal, baking powder and salt in medium bowl. - In large bowl, beat butter, granulated sugar, egg and vanilla with electric mixer until light and fluffy. Alternately add flour mixture and milk to butter mixture; mix well. Gently fold in blueberries. Divide evenly into prepared muffin pan. Press topping evenly onto muffins. - Bake 19-21 minutes or until toothpick inserted in center comes out clean. Remove to wire rack and let cool slightly. Serve warm or at room temperature.
