Pioneer Woman Blueberry Cornbread Mini Muffins

Pioneer Woman blueberry cornbread mini muffins need just 22 minutes and corn meal, buttermilk and dried blueberries to make a golden, tender, bite-size muffin. This easy make-ahead brunch bread fits Thanksgiving dinner, potluck tables, holiday breakfast baskets and cozy fall mornings.

Stir the batter just until it comes together, because overmixing makes the little muffins tough and dense. Skip that and you lose the tender crumb that makes them melt in your mouth.

Dried blueberries stay plump and sweet without bleeding purple through the corn meal batter the way fresh berries can. A spoonful of vanilla bean butter on the warm muffins turns plain cornbread into something that tastes like dessert.

Pioneer Woman Blueberry Cornbread Mini Muffins

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Course: BreakfastCuisine: AmericanDifficulty: Easy

Servings

24

servings

Prep time

10

minutes

Cooking time

12

minutes

Calories

136

kcal

Corn meal and buttermilk give these muffins a soft, slightly crumbly center with a golden top. Once they bake in a mini pan, the chewy blueberries stay spread through every bite.

Ingredients

• Muffins
  

• 1 c. Yellow Corn Meal
  

• 1/2 c. All-purpose Flour
  

• 1 tsp. Salt
  

• 1 tbsp. Baking Powder
  

• 2 tbsp. Sugar
  

• 1 c. Buttermilk
  

• 1/2 c. Milk
  

• 1/2 tsp. Baking Soda
  

• 1 whole Egg
  

• 1/4 c. Shortening, Melted
  

• 1/2 tsp. Vanilla
  

• 8 oz. weight Dried Blueberries
  

• VANILLA BUTTER
  

• 1 stick 1/2 Cup Butter, Softened
  

• 1 whole Vanilla Bean
  

Directions

• Preheat the oven: Preheat your oven to 400°F and grease a mini muffin pan well. Then you can mix the batter while the oven comes up to temperature.
• Mix the dry ingredients: Combine 1 cup yellow corn meal, 1/2 cup all-purpose flour, 1 teaspoon salt, 1 tablespoon baking powder and 2 tablespoons sugar in a mixing bowl. Whisk it all together so the baking powder is spread evenly.
• Mix the wet ingredients: In a separate bowl, combine 1 cup buttermilk, 1/2 cup milk, 1 egg and 1/2 teaspoon baking soda. Stir until everything is blended, then pour in 1/4 cup melted shortening while stirring constantly.
• Combine the batter: Stir in 1/2 teaspoon vanilla, then add the wet mixture to the dry ingredients and stir until just combined. Fold in 8 ounces dried blueberries, using a little more or fewer if you like.
• Fill the pan: Pour the batter into the greased mini muffin pan, making sure the blueberries stay evenly distributed. Spooning gently helps every muffin get its share of berries.
• Bake the muffins: Bake for about 10 minutes, or until the tops are golden brown. They bake quickly in a mini pan, so check them a little early.
• Make the vanilla butter: Combine 1 stick softened butter and the seeds from 1 vanilla bean, stirring until totally combined. Spread it into a ramekin and serve it with the warm muffins.

Tools for this recipe

• USA Pan 12-cup muffin pan (set of 2), Pyrex 3-piece glass mixing bowl set, OXO 11-inch balloon whisk, Madagascar vanilla beans, grade A, 10 pods. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can I use fresh blueberries instead of dried?

Yes, but the muffins will turn out a little juicier and the berries may streak the batter purple. Use about 1 cup of fresh or frozen berries and fold them in gently at the very end.

How do I store leftover mini muffins?

Keep them in an airtight container at room temperature for a day or two. After that, the fridge keeps them longer, and a few seconds in the microwave brings back that warm, soft texture.

Can I make the vanilla butter ahead of time?

Yes, the vanilla butter can be made ahead and stored in the fridge. Let it sit out for a few minutes before serving so it spreads easily on the warm muffins.

Can I bake these in a regular muffin pan?

A regular muffin pan works, but the muffins will be larger and need more time in the oven. Start checking at about 15 minutes, and look for a golden top and a clean toothpick.

What is the most common mistake with cornbread muffins?

Overmixing is the biggest one, since it makes the muffins tough instead of tender. Stir only until the dry streaks disappear, and don't worry about a few small lumps.