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These Moist Buttermilk Corn Muffins are made with Kellogg's Corn Pops cereal to give it a distinct taste and sweetness. Perfect for breakfast & Snack time!

Moist Buttermilk Corn Muffins with Berries

These Moist Buttermilk Corn Muffins are made with Kellogg's Corn Pops cereal to give it a distinct taste and sweetness. Perfect for breakfast & Snack time!

Course Breakfast, Brunch, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12 muffins
Author Tiffany Bendayan

Ingredients

  • 1 1/2 cups Cake Flour*
  • 1 cup Kellogg's Corn Pops Cereal** ground
  • 1 teaspoon Salt
  • 1 tablespoon Baking Powder
  • 2 teaspoons Baking Soda
  • 1/2 cup Unsalted Butter softened
  • 2 Large Eggs
  • 3/4 cup Buttermilk
  • 1 teaspoon Vanilla Extract
  • 1/3 cup Granulated Sugar
  • 1 1/2 cups Berries

Instructions

  1. Preheat oven to 400 degrees Fahrenheit 

  2. Line a muffin tin with paper liners 

  3. In a bowl place the ground Corn Pops, flour, salt, baking powder, and baking soda. Mix with a fork or whisk until combined

  4. In another bowl, whisk the butter and sugar until creamy. About 2-3 minutes. Clean the sides of the bowl with a spatula

  5. Add the eggs, one at a time beating well after each addition. Add the vanilla

  6. Pour the flour mixture and buttermilk. Mix just until combined. DO NOT OVERMIX

  7. Finally, fold in the berries with a spatula

  8. Scoop the batter into each muffin liner filling them to the top

  9. Bake for 20-25 minutes or until the tops have browned 

  10. Remove from oven and cool on a rack

  11. Enjoy!

Recipe Notes

*You can substitute cake flour with all purpose flour

**Place cereal in a large zip top bag and roll will a rolling pin until ground. You can also use the food processor.