Blueberry Corn Mini-Muffins Recipe

Name: Blueberry Corn Mini-Muffins
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Muffins; 1 cup Yellow Corn Meal; 1/2 cups All-purpose Flour; 1 teaspoon Salt; 1 Tablespoon Baking Powder; 2 Tablespoons Sugar; 1 cup Buttermilk; 1/2 cups Milk; 1/2 teaspoons Baking Soda; 1 whole Egg; 1/4 cups Shortening, Melted; 1/2 teaspoons Vanilla; 8 ounces, weight Dried Blueberries; VANILLA BUTTER; 1 stick 1/2 Cup Butter, Softened; 1 whole Vanilla Bean; 2 Tablespoons Sugar

Servings: persons

Muffins
1 cup Yellow Corn Meal
1/2 cups All-purpose Flour
1 teaspoon Salt
1 Tablespoon Baking Powder
2 Tablespoons Sugar
1 cup Buttermilk
1/2 cups Milk
1/2 teaspoons Baking Soda
1 whole Egg
1/4 cups Shortening, Melted
1/2 teaspoons Vanilla
8 ounces, weight Dried Blueberries
VANILLA BUTTER
1 stick 1/2 Cup Butter, Softened
1 whole Vanilla Bean
2 Tablespoons Sugar

1
Preheat oven to 400 degrees. Combine corn meal, flour, salt, and baking powder in a mixing bowl. In a separate bowl, combine buttermilk, milk, egg, and baking soda. Stir to combine. Add melted shortening, stirring constantly. Add vanilla extract, then stir in dried blueberries (you can use a little more or a little fewer if you'd like.)
2
Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed. Bake for 10 minutes or so, or until golden brown.
3
To make the vanilla butter, combine the softened butter, the caviar from the vanilla bean, and the sugar. Stir until totally combined, then spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)

938

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 17 ingredients. The key ingredients include: Muffins, 1 cup Yellow Corn Meal, 1/2 cups All-purpose Flour, 1 teaspoon Salt, and more.

Yes, Blueberry Corn Mini-Muffins falls under the Baking & Desserts category and is a great choice for this type of meal.

Store in an airtight container at room temperature for up to 3–5 days. For longer storage, freeze for up to 3 months — no need to refrigerate or reheat.

Blueberry Corn Mini-Muffins

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