The blueberry and corn flakes muffin is a soft, oven-baked treat with a delicate and irresistible taste. I made lactose-free muffins with fresh blueberries, then added corn flakes on top and baked them. The result was amazing: irresistible muffins that you can’t help but want more!
For more blueberry recipes, I recommend the collection Blueberry Recipes
For more delicious recipes, check out the collection Muffins and Cupcakes
- Difficulty: Easy
- Cost: Economical
- Preparation time: 10 Minutes
- Portions: 6 muffins
- Cooking methods: Oven
Ingredients
- 1.25 cups all-purpose flour
- 2 eggs
- 0.4 cups sugar
- 1 tsp vanilla extract
- 0.33 cups sunflower oil
- Half packet baking powder
- 0.67 cups blueberries
- as needed corn flakes
Tools
- Cupcake Liners
- Muffin Pan
Preparation
To make the blueberry and corn flakes muffins, beat the eggs with the sugar until you get a creamy texture. Add the vanilla extract and sunflower oil, mixing the ingredients well.
Add the flour and baking powder, stirring until you get a smooth and homogeneous mixture.
Finally, add the fresh blueberries and mix the ingredients until you get a shiny and uniform mixture.
Take a muffin pan with cupcake liners and fill them three-quarters full. Then sprinkle corn flakes on top.
Bake in the oven at 356°F for 15 minutes, or use the toothpick test. Once baked, leave them in the turned-off oven for 5 minutes with the door open. Then, remove them and let cool. Enjoy!
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