Enhancing this rustic treat is a spread of vanilla butter, which adds a layer of creamy richness and aromatic sweetness. The vanilla butter melts gently over the warm muffins, infusing each bite with a fragrant vanilla essence that elevates the overall flavor experience. This combination of textures and flavors makes blueberry cornbread muffins with vanilla butter an ideal choice for breakfast, brunch, dinner side dish, or a cozy snack.

Ingredients

• 1 cup of yellow cornmeal
• 1 cup all-purpose flour
• 2 teaspoons of baking powder
• 1⁄2 teaspoon baking soda
• 1⁄2 teaspoon salt
• 1⁄2 cup unsalted butter, melted and cooled
• 2 tablespoons vegetable oil
• 1⁄2 cup granulated sugar
• 2 large eggs
• 1 cup of buttermilk
• 1 teaspoon vanilla extract
• 1 cup fresh blueberries or frozen (not thawed)

Instructions

1. Preheat the oven to 400°F. Line a 12-cup muffin pan with paper liners or grease the cups with cooking spray.
2. In a large bowl, mix the dry ingredients together until well combined. Set aside.
3. In a separate mixing bowl, beat the melted butter, oil, and sugar until smooth and thick. Add the eggs one at a time and mix until combined.
4. To add the dry ingredients to the buttermilk mixture, start and end with the flour. Mix gently by hand until about halfway combined. Add the blueberries and stir just until no streaks of flour are visible.
5. Divide the batter evenly between the muffin cups, filling each all the way to the top.
6. Bake for 15-18 minutes or until a toothpick inserted into the center comes out with just a few moist crumbs.
7. Let the muffins cool in the pan for 5 minutes before removing them to a cooling rack.

Vanilla Butter

Ingredients

• 1 cup of good unsalted butter
• 2 vanilla pods
• 3 tablespoons powdered sugar
• ½ teaspoon flakey sea salt (Maldon)
•  

Process

1. Let the butter come to room temperature.
2. Using a very sharp knife, cut the vanilla pods in half lengthwise, exposing the seeds. Using the knife, scrape out the seeds and add to the butter.
3. Combine the butter, vanilla seeds, sugar and salt to a mixing bowl and whip until light and fluffy.

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