The Humpherys Family

Blueberry Corn Mini-Muffins

Recipe Added:  3/3/2012
1 cup yellow corn meal
1/2 cup flour
1 tsp salt
1 Tbsp baking powder
2 Tbsp sugar
1 cup buttermilk
1/2 cup milk
1/2 tsp baking soda
1 egg
 1/4 cup shortning, melted
1/2 tsp vanilla
1 cup blueberries, drained

Vanilla Butter
1/2 cup butter, softened
1 tsp vanilla
2 Tbsp 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, then add blueberries. Pour into greased mini-muffin pan. Bake 10 minutes until golden brown.

Vanilla Butter Combine softened butter, vanilla, and sugar. Stir until totally combined, then spread into a bowl and serve with warm muffins.

Notes
Vanilla Butter can be made ahead of time and stored in the fridge
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