Blueberry Cornmeal Muffins Zoom

Blueberry Cornmeal Muffins Recipe

Turn a morning favorite—corn flakes topped with fresh blueberries—into a muffin! These Crunchy Blueberry Cornmeal Muffins are the perfect way to start your day.
Makes: 6 Muffins
Skill Level: None

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Step 1



  • 1/2 cup crushed cornflakes
  • 1/4 cup firmly packed brown sugar
  • 1 tablespoon butter, melted


  • 1/2 cup all-purpose flour
  • 1/2 cup cornmeal
  • 1/2 teaspoon baking powder
  • 1/4 teaspoon salt
  • 4 tablespoons (1/2 stick) butter, softened
  • 1/2 cup granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup milk
  • 3/4 cup fresh or frozen blueberries

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Step 2

Preheat oven to 375°F. Prepare muffin pan with vegetable pan spray.

Step 3

In small bowl, combine cereal with brown sugar and butter to make the topping. Set aside.

Step 4

For muffins, combine flour, cornmeal, baking powder and salt in medium bowl.

Step 5

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.

Step 6

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.

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