Blueberry Corn Muffins with Vanilla Butter

By Cindy

Ingredients

• 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
• 1/4 cup shortening, melted
• 1/2 teaspoon vanilla extract
• 8 ounces dried blueberries
• 1 stick butter, softened
• 2 tablespoons sugar
• 1 whole vanilla bean

Details

Servings 24
Preparation time 15mins
Cooking time 25mins
Adapted from foodnetwork.com

Preparation

Step 1

Preheat the oven to 400 degrees F.

For the muffins: Combine the cornmeal, flour, baking powder, salt and sugar in a mixing bowl. In a separate bowl, combine the buttermilk, milk, baking soda and egg. Stir to combine. Add the melted shortening, stirring constantly. Add the vanilla extract, and then 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.)