Cornflake Blueberry Muffins


20160918_110910My parents bought a huge bag of Kellogs Cornflake Cereal that I need to use up since I definitely wouldn’t be able to finish the 2 lb bag! I’ve been looking up recipes to use up the cereal and decided in a simple muffin recipe with some added crunch on top with cornflakes. These muffins are nice and moist with that interesting texture from the cornflakes. I used honey since it goes well with the toasted corn flavor that you get from the cereal.


The recipe is very straight forward, as most muffin recipes are! Just don’t let the cornflakes get too mushy by waiting till the end to fold in LIGHTLY the cereal. These smelled SO good coming out of the oven, and the added sweetness from the blueberries made this the perfect alternative to a breakfast pastry! I have some tips below on how to make the best muffins.


A few things to note:

  • For any add-ins, mix them with the dry ingredient to coat with flour to prevent any sinking while the batter is baking
  • Don’t over-mix the batter! Just combine the wet and dry ingredients until they are mostly incorporated. A few streaks of flour won’t affect your end product and you’ll still have delicious muffins
  • The batter shouldn’t be overly runny. If it is, add in a few tablespoons of flour so that you have a thicker batter.
  • Don’t overfill the muffin wells. Filling them all the way to the top will be a sure fire way of overflow while baking and ending up with a huge mess. Leave about half an inch from the top of space for your muffins to expand while baking.
  • Bake at high heat. This will give you beautifully domed muffin tops. If you prefer flatter muffins, just bake at a lower but longer time (350F for 23-25 minutes)
  • Be careful that you don’t over-bake your muffins or let them brown too much. Since it’s a heat temperature bake, you’ll want to check on the muffins the last 2 minutes of cooking and remove as soon as the skewer comes out clean and the insides are baked.
  • Don’t be afraid to play around with flavors and add-ins. I tend to go a bit crazy every now and then so I don’t get tired of eating the same muffins and it’s a great experimental recipe. Want healthier muffins? Add in dry oats and whole wheat flour. Want chocolate? Fold in some chocolate chips. I love how versatile this recipe is!


Note*** This version of the recipe is solely mine. When re-posting, please cite me and my website.

Copyright december 2016 ©

Cornflake Blueberry Muffins


Slightly sweet blueberry muffins with cornflakes folded in and a crisp cornflake sprinkle on top make these the perfect breakfast treat!
>>> Yields 12 muffins

-Prep: 10 min
-Bake: 15 min


  • 1 1/2 C AP flour
  • 1/4 C honey or white sugar
  • 1 tbsp baking powder
  • 1/2 tsp salt
  • 1 1/4 C milk
  • 1 large egg (if using white sugar, use 2 eggs)
  • 3 tbsp oil (or unsalted butter)
  • 1 tsp vanilla extract
  • 2 C cornflakes cereal
  • optional: 1/2 C dried fruit (blueberries, cranberries, raisins)
  • optional: 1/2 C toasted chopped nuts (walnuts, pecans, almonds)


1) Preheat the oven to 400 F. Prepare 12 muffin tins by either greasing the tins or lining with paper liners.
2) Mix together all the dry ingredients in one bowl, including the fruits and nuts.
3) Add in the egg, oil, milk, and vanilla. Stir until just combined. Gently fold in the cornflakes.
4) Spoon the batter evenly into the tins. Sprinkle cornflakes on top of the batter.
5) Bake for 15-18 minutes until the toothpick comes out clean.
6) Remove from oven and let cool to room temperature. Store in freezer for long-term storage or at room temperature for 3-4 days.

Happy eats!



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