Blueberry Cornbread Mini-Muffins

INGREDIENTS

• Muffins
• 1 cup Yellow Corn Meal
• 1/2 cup All-purpose Flour
• 1 teaspoon Salt
• 1 Tablespoon Baking Powder
• 2 Tablespoons Sugar
• 1 cup Buttermilk
• 1/2 cup Milk
• 1/2 teaspoon Baking Soda
• 1 whole Egg
• 1/4 cup Shortening, Melted
• 1/2 teaspoon Vanilla
• 8 ounces, weight Dried Blueberries
• VANILLA BUTTER
• 1 stick 1/2 Cup Butter, Softened
• 1 whole Vanilla Bean