These Moist Buttermilk Corn Muffins with Berries are soft, fluffy, and lightly sweet. Made with buttermilk, berries, and crushed Corn Pops cereal for a fun twist, they’re perfect for breakfast, brunch, snacks, or lunchboxes.
Moist Buttermilk Corn Muffins With Berries
These Buttermilk Corn Muffins are soft, tender, and filled with juicy berries. They have the cozy flavor of classic corn muffins with a fun twist: finely crushed Corn Pops cereal gives them a unique sweetness and delicate corn flavor.
They’re perfect for breakfast, brunch, snack time, lunchboxes, or whenever you want an easy homemade muffin that feels a little different.
Why You’ll Love These Buttermilk Corn Muffins
- Soft, moist, and fluffy texture
- Made with buttermilk for tenderness
- Lightly sweet corn flavor
- Loaded with berries
- Great for breakfast, brunch, or snacks
- Kid-friendly and freezer-friendly
The crushed cereal gives these muffins a softer crumb than traditional cornmeal muffins, while the berries brighten up every bite.
Ingredients You’ll Need
This easy muffin recipe uses simple ingredients:
- Cake flour
- Crushed Corn Pops cereal
- Salt
- Baking powder
- Baking soda
- Unsalted butter
- Eggs
- Buttermilk
- Vanilla extract
- Granulated sugar
- Mixed berries
You can use fresh or frozen berries. If using frozen berries, add them straight from the freezer without thawing.
Tips For Perfect Muffins
- Do not overmix the batter.
- Use room-temperature eggs and softened butter.
- Finely crush the cereal before adding it to the dry ingredients.
- Fill the muffin liners nearly to the top for taller muffins.
- Let the muffins cool before storing.
Overmixing is the fastest way to make muffins dense, so stir only until the ingredients are combined.
Easy Variations
- Use blueberries, raspberries, strawberries, or blackberries.
- Add lemon zest for a citrus flavor.
- Swap berries for diced peaches, apples, or mango.
- Sprinkle coarse sugar on top before baking.
- Use all-purpose flour if you do not have cake flour.
This recipe is easy to customize depending on the fruit you have at home.
Storage And Freezing
Store leftover muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
To freeze, wrap cooled muffins individually and place them in a freezer-safe bag. Freeze for up to 2 months. Thaw at room temperature or warm gently before serving.
I hope you can try these delicious Moist Buttermilk Corn Muffins with Berries at home. If you do, tag me @Livingsweetmoments or use the hashtag #LivingSweet.
Moist Buttermilk Corn Muffins with Berries
Ingredients
- 1 1/2 cups cake flour
- 1 cup Kellogg's Corn Pops cereal finely ground
- 1 teaspoon salt
- 1 tablespoon baking powder
- 2 teaspoons baking soda
- 1/2 cup unsalted butter softened
- 2 large eggs room temperature
- 3/4 cup buttermilk
- 1 teaspoon vanilla extract
- 1/3 cup granulated sugar
- 1 1/2 cups mixed berries
Instructions
- Preheat oven to 400°F. Line a 12-cup muffin pan with paper liners.
- In a medium bowl, whisk together the ground Corn Pops cereal, cake flour, salt, baking powder, and baking soda.
- In a separate large bowl, beat the butter and sugar until light and creamy, about 2-3 minutes.
- Add the eggs one at a time, mixing well after each addition. Stir in the vanilla extract.
- Add the dry ingredients to the butter mixture in three additions, alternating with the buttermilk. Mix just until combined.
- Gently fold in the berries using a spatula.
- Divide the batter evenly among the prepared muffin cups, filling each nearly to the top.
- Bake for 20-25 minutes, or until the tops are golden brown and a toothpick inserted into the center comes out clean.
- Let the muffins cool in the pan for 5 minutes, then transfer to a wire rack to cool completely.
- Serve and enjoy.
Notes
- Do not overmix the batter or the muffins may become dense.
- Use fresh or frozen berries. If using frozen, do not thaw first.
- Cake flour gives the muffins a softer crumb, but all-purpose flour may be substituted.
- Grind the cereal in a food processor or place it in a zip-top bag and crush with a rolling pin.
- Fill the muffin liners to the top for taller muffins.
- Store leftovers in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
Nutrition
Frequently Asked Questions
Can I use frozen berries?
Yes. Add frozen berries directly to the batter without thawing.
Can I substitute all-purpose flour for cake flour?
Yes. Cake flour gives the muffins a softer crumb, but all-purpose flour works well, too.
How do I crush the Corn Pops cereal?
Pulse the cereal in a food processor or place it in a zip-top bag and crush it with a rolling pin.
How do I store these muffins?
Store muffins in an airtight container at room temperature for up to 2 days or refrigerate for up to 5 days.
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