Mini Cornbread Muffins {with blueberries} and Honey Butter

Wow, that's a long blog title for these little muffins. Boy, are they delicious though. Porter ate 5 with his black bean soup and I had *cough cough* more than that :0). This recipe comes from one of my absolute favorite blogs-The Pioneer Woman. You really should go check out her site-her recipes are out of this world (and she's hilarious!). 

Thanks, Mom, for the awesome melamine condiment cups-so glad they aren't breakable, already dropped one :0)

Anyway, back to the muffins, if you make them please please please make the honey butter to go with them! I can't tell you how yummy it is. I loved the muffins with the dried blueberries (I accidentally bought craisins flavored with blueberry juice and they were great), but next time I think I'll try them with the supersweet organic corn that I buy from costco (yum)!

These are definitely some of the most moist cornbread muffins I've ever had! Make them for your family and they'll love you for it!

Blueberry Corn Mini-Muffins:

Photos by Jill Chall

Recipe by The Pioneer Woman

1 c yellow cornmeal

1/2 c all-purpose flour

1 t salt

1 T baking powder

2 T white sugar

1 c buttermilk

1/2 c milk

1/2 t baking soda

1 whole egg

1/4 c shortening, melted and cooled

1/2 t vanilla

8 oz dried blueberries

Preheat oven to 400 degrees. Combine corn meal, flour, salt, baking powder, and sugar 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 10-12 minutes, or until golden brown.

*This recipe made about 30 mini muffins for me

Honey Butter:
Recipe by Jill Chall

4 T (half a stick) unsalted butter, very soft
2 T honey

Mix butter and honey together until smooth and combined. Serve at room temperature. Enjoy!