Blueberry Corn Muffins with Vanilla Butter Recipe

Name: Blueberry Corn Muffins with Vanilla Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
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; 1/2 teaspoon vanilla extract; 1/4 cup shortening, melted; 8 ounces dried blueberries; 1 stick butter, softened; 2 tablespoons sugar; 1 whole vanilla bean

Servings: persons

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

1
Preheat the oven to 400 degrees F.
2
For the muffins: Combine the cornmeal, flour, baking powder, salt and sugar in a mixing bowl.
3
In a separate bowl, combine the buttermilk, milk, baking soda, egg and vanilla.
4
Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine.
5
Add the melted shortening, stirring constantly.
6
Stir in the dried blueberries (you can use a little more or a little fewer if you'd like).
7
Pour into a greased mini-muffin pan, trying to make sure the blueberries stay evenly distributed.
8
Bake until golden brown, 10 minutes or so.
9
For the vanilla butter: Combine the softened butter, sugar and the caviar from the vanilla bean.
10
Stir until totally combined, and then spread into a ramekin and serve with the warm muffins.
11
(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.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Preheat the oven fully and bake on the middle rack for the most even results.
Check for doneness a few minutes early — a toothpick in the center should come out with just a few moist crumbs.
Let it cool before slicing so it sets properly and holds its shape.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Use a neutral oil or a plant-based spread in place of butter for a dairy-free version.
Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
A good 1:1 gluten-free flour blend works well if you need a gluten-free version.

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

My Personal Notes

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How did you like this recipe?

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

You need 15 ingredients. The key ingredients include: 1 cup yellow cornmeal, 1/2 cup all-purpose flour, 1 tablespoon baking powder, 1 teaspoon salt, and more.

Yes, Blueberry Corn Muffins with Vanilla Butter 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.

That's it — enjoy your meal!

Blueberry Corn Muffins with Vanilla Butter

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions