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Blueberry Corn Mini-Muffins
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Description
Tiny cornbread muffins with blueberries. I also made a vanilla bean butter for spreading. Yum.
Ingredients
- Muffins
- 1 cup Yellow Corn Meal
- ½ cups All-purpose Flour
- 1 teaspoon Salt
- 1 Tablespoon Baking Powder
- 2 Tablespoons Sugar
- 1 cup Buttermilk
- ½ cups Milk
- ½ teaspoons Baking Soda
- 1 whole Egg
- ¼ cups Shortening, Melted
- ½ teaspoons Vanilla
- 8 ounces, weight Dried Blueberries
- VANILLA BUTTER
- 1 stick 1/2 Cup Butter, Softened
- 1 whole Vanilla Bean
- 2 Tablespoons Sugar
Preparation
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.)
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.
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.)
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2 Comments
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Deborah on 1.1.2012
I didn’t have a mini-muffin tin so made a dozen of these full size. Very runny mix but don’t be scared, they don’t rise much. I just added 3 mins to the cooking time.(13 mins at 200C)
I’m in Australia where sometimes we can’t get all the same ingredients. At Woolworths I found Macro Polenta in the health food section and in the dried fruit/cooking aisle Fruit for Life dried blueberries. Only a 70g pack but that seemed plenty. I substituted butter for shortening, and did the add vinegar to milk trick for buttermilk. The polenta is a bit grainier perhaps than cornmeal, which I’ll have to look out for, but the taste was lovely.
Drizzled a little mix of icing sugar and lemon juice over the top while they were still warm….Yum!
sdlm on 11.6.2011
I didn’t have shortening and used butter instead — worked great. Also, for mini muffins (as pictured), the recipe made about 40 rather than the stated 24. Vanilla butter went beautifully with these little yummy treats.