Blueberry Corn Mini-Muffins

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 Instructions

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.)