Blueberry Corn Muffins with Vanilla Butter
- Level: Easy
- Yield: 24 mini muffins
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 24 servings
- Calories
- 135
- Total Fat
- 7
- Saturated Fat
- 3
- Carbohydrates
- 18
- Dietary Fiber
- 1
- Sugar
- 9
- Protein
- 2
- Cholesterol
- 18
- Sodium
- 106
- Total: 25 min
- Active: 15 min
Ingredients
Muffins:
1 cup yellow cornmeal
1/2 cup all-purpose flour
1 tablespoon baking powder
1 teaspoon salt
2 tablespoons sugar
1 cup buttermilk
1/2 cup milk
1/2 teaspoon baking soda
1 whole egg
1/2 teaspoon vanilla extract
1/4 cup shortening, melted
8 ounces dried blueberries
1 stick butter, softened
2 tablespoons sugar
1 whole vanilla bean
Directions
- 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.)