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Blueberry Cornbread Muffins

This recipe is from an IC safe cookbook.


1 cup yellow corn meal

1/2 cup all-purpose flour

1 tsp salt

1 tbsp baking powder

2 tbsp sugar

1 cup buttermilk (if can tolerate)

1/2 cup milk

1/2 tsp baking soda

1 whole egg

1/4 cup shortening, melted

1/2 tsp vanilla

8 oz dried blueberries (make sure nitrate free)

Vanilla Butter:

1 stick 1/2 cup butter, softened

1 whole vanilla bean

2 tbsp sugar


Preheat oven to 400F. 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 extract, then stir in dried blueberries. You can use a little more or a little fewer if you'd like. Pour into a greased mini-muffin pan, trying to make sure blueberries stay evenly distributed, Bake for 10 minutes or until golden brown.

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 vanilla butter.

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