Blueberry Corn Muffins With Vanilla Butter

This delicious and easy blueberry corn muffin recipe makes the perfect quick breakfast or snack. Made with simple pantry ingredients, it’s lightly sweet, fluffy inside, and packed with chewy dried blueberries. The real treat? A dollop of creamy vanilla butter on the side—rich, fragrant, and perfect for spreading while the muffins are still warm.

Recipe Ingredients:

• 1 cup yellow cornmeal
• 1/2 cup all-purpose flour
• 1 tablespoon baking powder
• 1 teaspoon salt
• 2 tablespoons sugar
• 1 cup buttermilk
• 1/2 cup milk
• 1/2 teaspoon baking soda
• 1 whole egg
• 1/2 teaspoon vanilla extract
• 1/4 cup shortening, melted
• 8 ounces dried blueberries
• 1 stick butter, softened
• 2 tablespoons sugar
• 1 whole vanilla bean

How To Make Blueberry Corn Muffins With Vanilla Butter?

1. Preheat the oven to 200°C / 400°F: Grease a mini muffin tin or line it with cases.
2. Mix the dry ingredients: In a large mixing bowl, whisk together the cornmeal, flour, baking powder, salt, and sugar.
3. Combine the wet ingredients: In another bowl, stir together the buttermilk, milk, baking soda, egg, and vanilla extract until smooth.
4. Bring the batter together: Pour the wet ingredients into the dry and stir just until it comes together. Don’t overmix—it should be a bit lumpy.
5. Add shortening and blueberries: Stir in the melted shortening, then gently fold in the dried blueberries so they’re evenly distributed.
6. Fill and bake: Spoon the mixture into the muffin tin, filling each cavity about ¾ full. Bake for around 10 minutes, or until golden on top and a skewer inserted comes out clean.
7. Make the vanilla butter: While the muffins bake, mix together the softened butter, sugar, and vanilla bean seeds in a small bowl until smooth. You can refrigerate it to firm up slightly, or serve as is.
8. Serve and enjoy: Let the muffins cool slightly, then serve warm with a dollop of vanilla butter on the side. They’re best enjoyed fresh but also freeze well!

Recipe Tips:

• Use dried blueberries, not fresh : Fresh ones can add too much moisture and make the muffins soggy. Dried blueberries give a chewy texture and stay evenly spread in the batter.
• Don’t overmix the batter : Stir just until the ingredients are combined. Overmixing makes the muffins dense instead of soft and fluffy.
• Melt the shortening fully : Make sure it’s fully melted and slightly cooled before adding it in, so it blends smoothly without scrambling the egg.
• Check your oven temperature : Cornmeal can brown quickly. If your oven runs hot, lower the temp slightly or check the muffins a minute or two early.
• Soften the butter ahead of time : For the vanilla butter, let the butter come to room temperature so it whips up light and creamy with the sugar and vanilla.

How To Store & Reheat Leftovers?

• Refrigerate: Let the blueberry corn muffins cool completely at room temperature. Then place them in an airtight container and store in the fridge for up to 4 days.
• Freeze:After the muffins have cooled, wrap them individually or store in a freezer-safe container. Freeze for up to 2 months. To thaw, leave them at room temperature for a few hours or overnight in the fridge.
• Reheat: Set the air fryer to 160°C / 320°F and heat the muffins for 3–4 minutes until warmed through. This helps bring back a slightly crisp edge too.

Nutrition Facts

• Calories:135
• Total Fat:7 g
• Saturated Fat:3 g
• Carbohydrates:18 g
• Dietary Fiber:1 g
• Sugar:9 g
• Protein:2 g
• Cholesterol:18 mg
• Sodium:106 mg

Check out More Recipes:

• Blueberry Coffee Cake
• Blueberry Cobbler Recipe
• Blood Orange Rosemary Pound Cake