thepioneerwoman
Blueberry Cornbread Mini-Muffins
I made these little corn muffins just before my mom and sister arrived for a weekend visit a couple of weeks ago, and I almost wolfed them all down be
👥 24 Servings⏱️ Prep & Cook: 22 min⏳ Prep: 10 min🔥 Cook: 12 min👤 Ree Drummond📖 thepioneerwoman
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●bowl
- ●mixing bowl
- ●oven
- ●pan
📝 Preparation Steps
1
Preheat oven to 400 degrees. Combine corn meal, flour, salt, baking powder, and sugar 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.)
VANILLA BUTTERMuffins
Nutrition Facts
calories
136 Calories
fat Content
7 g
fiber Content
1 g
sugar Content
9 g
sodium Content
106 mg
protein Content
2 g
trans Fat Content
0 g
cholesterol Content
18 mg
carbohydrate Content
17 g
saturated Fat Content
3 g
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