

Blueberry Cornmeal Muffins
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.
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Amount6 Muffins
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 cornflakes
- 1/4 cup firmly packed brown sugar
- 1 tablespoon butter, melted
Muffins:
- 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
See 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.
Notes
How To
Reviews
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