Recipe courtesy of Ree Drummond
Episode: School Day
Total:
25 min
Active:
15 min
Yield:
24 mini muffins
Level:
Easy
Total:
25 min
Active:
15 min
Yield:
24 mini muffins
Level:
Easy

Ingredients

Muffins:

Directions

Watch how to make this recipe.

Preheat the oven to 400 degrees F. 

For the muffins: Combine the cornmeal, flour, baking powder and salt in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine. Add the melted shortening, stirring constantly. Stir in the dried blueberries (you can use a little more or a little fewer if you'd like). 

Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed. Bake until golden brown, 10 minutes or so. 

For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean. Stir until totally combined, and then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

IDEAS YOU'LL LOVE

Corn Muffins

Recipe courtesy of Ina Garten

Blueberry Coffee Cake Muffins

Recipe courtesy of Ina Garten

Double Blueberry Muffins

Recipe courtesy of Gale Gand

Banana Crunch Muffins

Recipe courtesy of Ina Garten

Blueberry Coffee Cake

Recipe courtesy of Ree Drummond

Blueberry Tart

Recipe courtesy of Valerie Bertinelli

Corned Beef Hash

Recipe courtesy of Industrial Cafe and Saloon

Blueberry Cake Doughnuts

Recipe courtesy of Duff Goldman

Corn Pudding

Recipe courtesy of Tanya Holland

Craveworthy Eats 3 Videos

Crave-Worthy Egg Sandwich 03:24

Claire puts her own spin on a bacon, egg and cheese breakfast sandwich.

Browse Reviews By Keyword

          powered by PubExchange

          Get Cooking