You’ll love how moist and fresh tasting these mini blueberry muffins are 🙂 I swear, the first time I made these yummy muffins my family was certain that I picked them up from the local bakery just down the street from my house. There are so many times that my children will eat too many of these yummy blueberry corn muffins. I mean, one must really watch themselves around these little guys because they are so tempting!
I almost ate one too many of these little suckers, myself!
1 cup Yellow Corn Meal
1/2 cup Gold Medal All-purpose Flour
1 teaspoon Morton Salt
1 Tablespoon Clabber Girl Baking Powder
2 Tablespoons Domino Sugar
1 cup HiLand Buttermilk
1/2 cup TruMoo Milk
1/2 teaspoon Arm & Hammer Baking Soda
1 whole Eggland’s Best Egg
1/4 cup Crisco Shortening, Melted
1/2 teaspoon McCromick Vanilla
8 ounces, weight Dried Blueberries
1 stick 1/2 Cup Butter, Softened
1 whole Vanilla Bean
2 Tablespoons Sugar
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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Quick Tip: I like to nibble on these mini muffins while I sip on my morning cuppa coffee.