Blueberry Corn Muffins with Vanilla Butter

Ingredients

• 1 tablespoon double-acting baking powder 
• 0.5 teaspoon baking soda 
• 1 stick butter softened
• 1 cup buttermilk 
• 8 ounces blueberries dried
• 0.5 cup flour all-purpose
• 0.5 cup milk 
• 1 teaspoon salt 
• 0.3 cup shortening melted
• 2 tablespoons sugar 
• 1  vanilla pod whole
• 0.5 teaspoon vanilla extract 
• 1  eggs whole
• 1 cup cornmeal yellow

Equipment

• oven
• mixing bowl
• ramekin
• muffin tray

Directions

1. Watch how to make this recipe.
2. Preheat theoven to 400 degreesF.
3. Combine thecornmeal, flour, baking powder andsaltin a mixing bowl. In a separate bowl, combine thebuttermilk, milk, baking soda,egg and vanilla. Slowly incorporate the buttermilk mixture into the dry ingredients and stir to combine.
4. Addthemelted shortening, stirring constantly. Stir in thedried blueberries (you can use a little more or a little fewer if you'd like).
5. Pour into a greased mini-muffin pan, trying to make sure theblueberries stay evenly distributed.
6. Bake until golden brown,10 minutes or so.
7. Combinethe softened butter, sugar andthe caviar from the vanilla bean. Stir until totally combined, andthen spread into a ramekin and serve with the warm muffins. (Butter can be made ahead of time and stored in the fridge.)