Hey y’all! If you love starting your day with sweet, fruity, and crunchy treats, you’re going to adore these Blueberry Cornflake Muffins. Packed with plump juicy blueberries and crowned with a golden, crispy cornflake topping, these bakery-style muffins are perfect for breakfast, brunch, or anytime snacking. They strike the perfect balance between tender cake and flavorful crunch. Ready to make your mornings more delicious? Let’s get cooking!

Why You’ll Love This

The cornflake topping delivers an irresistible crispy crunch in every bite.
Juicy fresh blueberries provide pops of natural sweetness and color.
Simple pantry ingredients make these muffins easy to whip up anytime.
Perfect for breakfast, lunchboxes, or quick snacks on the go.
They stay fresh and moist for days, making them a great make-ahead treat.

Ingredients

1 1/2 cups all-purpose flour
1/2 cup granulated sugar
1/4 cup light brown sugar, packed
2 teaspoons baking powder
1/2 teaspoon baking soda
1/4 teaspoon salt
1/2 cup unsalted butter, melted and cooled
2 large eggs, room temperature
1/2 cup plain yogurt (or sour cream)
1/4 cup milk
1 1/2 teaspoons pure vanilla extract
1 cup fresh blueberries (or frozen, unthawed)
1 cup cornflakes, roughly crushed
1 tablespoon granulated sugar (for sprinkling)

Directions

Prep Step

Preheat your oven to 375°F (190°C). Line a 12-cup muffin tin with paper liners or grease generously.

Make the Batter

In a large bowl, whisk together flour, granulated sugar, brown sugar, baking powder, baking soda, and salt.
In a separate bowl, combine melted butter, eggs, yogurt, milk, and vanilla extract. Mix until smooth.
Pour wet ingredients into dry ingredients and gently stir until just combined (do not overmix).
Fold in the blueberries using a spatula, being careful not to burst them.

Fill and Top the Muffins

Divide the batter evenly among the 12 muffin cups (they should be about 3/4 full).
Sprinkle each muffin with the crushed cornflakes and a little of the extra sugar for a crunchy topping.

Bake

Bake for 18-22 minutes, or until muffins are golden brown and a toothpick inserted in the center comes out clean.

Cool and Serve

Allow muffins to cool in the pan for 5 minutes, then transfer to a wire rack to cool completely. Enjoy warm or at room temperature!

Notes

If using frozen blueberries, do not thaw before adding to the batter to minimize bleeding.
Be careful not to overmix the muffin batter; a few lumps are okay!
Try pressing the cornflakes gently onto the tops so they stick better during baking.

Variations

Lemon Zest: Add 1 tablespoon grated lemon zest to the batter for a citrusy twist.
Gluten-Free: Substitute a 1:1 gluten-free all-purpose flour blend for regular flour.
Mixed Berries: Use a combination of raspberries, blackberries, and blueberries.

Required Equipment

Mixing bowls
Whisk and spatula
12-cup muffin tin
Measuring cups and spoons
Wire cooling rack

Storage Instructions

Store cooled muffins in an airtight container at room temperature for up to 3 days.
For longer storage, refrigerate for up to 5 days or freeze for up to 2 months (thaw overnight and reheat if desired).

Serving Suggestions

Pair with a hot mug of coffee or sweet iced tea for a cozy breakfast.
Serve with vanilla yogurt and a drizzle of honey for an indulgent snack.
Add fresh blueberries or a swipe of butter for even more flavor.

Pro Tips

Use room temperature eggs and yogurt for the fluffiest texture.
Gently toss blueberries in 1 teaspoon flour before folding in to prevent sinking.
Bake muffins in the center of the oven for even browning.

FAQ

Can I use frozen blueberries?

Yes! Use them straight from the freezer; do not thaw to prevent extra moisture and streaking in the batter.

How do I prevent soggy muffins?

Make sure muffins cool completely before storing to avoid condensation, and use the cornflake topping for added crunch.

Can I make these muffins dairy-free?

Absolutely! Substitute non-dairy yogurt, plant-based milk, and vegan butter for a dairy-free version.

Blueberry Cornflake Muffins

Why You’ll Love This

Ingredients