Blueberry Corn Muffins with Vanilla Butter

  • 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 bicarbonate of soda
  • 1 whole egg
  • 1/2 teaspoon vanilla extract
  • 1/4 cup shortening, melted
  • 8 ounces dried blueberries
  • Vanilla Butter
  • 1 stick butter, softened
  • 2 tablespoons sugar
  • 1 whole vanilla pod

Serves: 24 mini muffins

1. Preheat the oven to 200°C.

2. 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, 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).

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

4. 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.)

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